Blistered Tomato Everything Sauce
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Blistered Tomato Everything Sauce
Category
Sauces and Flavoring Ideas
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Ingredients
- 1 pound tomatoes (about 3 medium) or 2 pints cherry tomatoes
- 1 shallot, peeled and minced
- 2 tablespoons Fustini's Sherry Reserva Vinegar, plus more to taste
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup Fustini's Medium SELECT or Tuscan Herb Olive Oil
Ingredients
Directions
- Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
- When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
- Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.
Recipe Note
Bring out intense flavor by charring your tomatoes before blending them into this perfect sauce. It's light enough to use on wilted greens, and substantial enough to hold its own with pasta and hearty grains. Adapted from cooking.nytimes.com