- 28 oz. can whole San Marzano stewed tomatoes, in the juice (or 8 fresh Roma tomatoes)
- 4 cloves garlic, minced
- 4 Tbsp. minced fresh oregano leaves
- 1/2 stick salted butter
- Fresh cracked black pepper to taste
Place tomatoes in a large mixing bowl. Using your hands, squeeze them so that they are crushed into large chunks. The larger chunks will give this sauce a wonderful rustic quality. Using a medium-size sauté or sauce pan, sauté the garlic in butter then add the tomatoes, oregano and pepper. Cook on medium heat for 12 to 15 minutes, stirring occasionally, until the sauce is still chunky and thick, but reduced in volume. This sauce is a great topping for pizza, but also makes a great accompaniment to pasta, or used as a dipping sauce for bread sticks.
Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.