For the best flavor, use very ripe tomatoes and don't refrigerate the sauce. Toss it with pasta, spoon it onto baguette slices, or use it as a topping for grilled chicken, seafood, or tri-tip.
Ingredients
Makes about 5 cups
Combine all ingredients in large bowl; sprinkle with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours to allow flavors to blend. Season to taste with salt and pepper.
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Reviews (4)
Back to TopHoly macaroni this is great! Made with dead ripe tomatoes, peppers I roasted and marinated in olive oil garlic and anchovies a la Marcella Hazan, and all the rest of the ingredients. I have eaten almost the entire bowl by myself. will make again tomorrow and the next day¿
nickelhn
Hudson, OH
9/20/2015
这是我今年夏天去配方。我们小时ad it as a pasta sauce, bruschetta topping, over grilled swordfish and my favorite on a toasted baguette with fresh ricotta. I've never used plum tomatoes. A few times I made with a mix of grape and cherry tomatoes cut in half. Other times with heirloom tomatoes from my CSA. I never used so much olive oil. And I've never had fresh oregano so I've just used dried. I'm addicted.
Anonymous
New Jersey
9/19/2010
This sauce was so good and fresh. Followed the recipe for the most part, but did not have fresh oregano, so used basil instead. Turned out great. Had it on top of penne with a little feta. Had some left-overs and ate it for lunch the next day and the flavors were even better. I will defenitely make this again.
Anonymous
Royal Oak, MI
9/27/2007
This sauce was so easy and super- delicious. Packed with flavor! I grilled halibut filets and used this as a topping. I eyeballed the ingredients to cut it in 1/3 to feed two people. Instead of plum tomatoes, which I don't think are ever very good from the grocery, I used vine- ripened tomatoes and seeded them. Also, I chopped the tomatoes roughly instead of slicing into wedges, which I thought made the sauce to "bulky."
Anonymous
Dallas, TX
7/19/2007
