Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

Amazingly simple, I noticed this recipe in an issue of Edible Boston, a magazine that celebrates local foods and seasonal harvests for the Greater Boston area. The recipe is credited to Taxia Cullen.

Ingredients Nutrition

Directions

  1. Wash & core the tomatoes.
  2. Place core side up on a cutting board and cut in half so that you have a core half and a bottom half. Pick out all of the seeds from the tomatoes.
  3. Using a box grater, grate the cut sides of the tomatoes until you end up with only the skins. Discard the skins.
  4. Preheat a large saucepan over medium high heat.
  5. Pour in the olive oil and garlic. Stir for 1 minute.
  6. Add all the tomato pulp and bring to a simmer.
  7. Simmer 20-30 minutes to evaporate most of the tomato water.
  8. Season to taste with salt & freshly ground pepper.
  9. OPTIONAL: Let cool completely. Store in individual plastic containers & freeze excess.

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