Simple Tomato Harvest Sauce Recipe by Cara Mangini from the Vegetable Butcher (Workman Publishing)
Cookbook Review by Tracey Zabar
When I was a child, my Sicilian grandfather made a similar tomato sauce, sometimes without garlic, using the mountain of the end-of-summer tomatoes from his garden. We called it salsa di pomodoro, or tomato sauce, never gravy—sorry Brooklyn.
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Excerpted from the Vegetable Butcher by Cara Mangini (Workman Publishing). Copyright © 2016
Simple Tomato Harvest Sauce
Heat 3 tablespoons extra-virgin olive oil in a large, deep sauté pan over low heat. Add 4 garlic cloves, finely sliced, and cook, stirring almost constantly, until they soften but do not color, about 2 minutes. Add 1 small red or yellow onion, finely diced, turn the heat up to medium, and cook, stirring occasionally, until the onion begins to soften and lightly brown, 5 minutes. Stir in 3 pounds ripe tomatoes, cored, seeded, and coarsely chopped, plus any tomato juice; 1 teaspoon salt; and ¼ teaspoon freshly ground black pepper. Cover and bring to a simmer. Turn the heat to medium-low, partially cover the pan, and cook, stirring occasionally, until the tomatoes have melted and the sauce has thickened, 25 to 30 minutes. (For a smoother sauce, you can puree it at this point in a blender or food processor. Return it to the pan.) Stir 1 tablespoon unsalted butter, then 1 teaspoon chopped fresh oregano leaves into the sauce. Adjust salt and pepper to taste.