Lebanese Tomato "Salsa"
Peden and Munk Taylor and Jen
Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.
Ingredients
Makes 2 cups
3 tablespoons olive oil
8 medium tomatoes (about 2 pounds), seeded, cut into 1/2" pieces
2 garlic cloves, finely chopped
Kosher salt
1/4-1/2 teaspoon cayenne pepper
1 tablespoon dried mint or 2 tablespoons chopped fresh mint (optional)
Step 1
Heat oil in a medium saucepan over medium heat. Add tomatoes and garlic; season with salt, and cook, stirring often, until tomatoes release their juices, about 4 minutes.
Step 2
Add cayenne and mint, if using, and cook, stirring often, until sauce is slightly thickened, about 5 minutes; season with salt. Let cool.
Do Ahead:
Tomato salsa can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
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