Who knew there was a Swiss Army Knife of tomato sauces?
4 medium tomatoes
1 clove garlic, crushed
1/4 cup white wine (can be a pilsner beer, water, or even broth)
Red pepper, to taste
Salt, to taste
1.) Bring a pot of water to a boil. While water is heating, use a paring knife to cut an ‘x’ in the top of each tomato.
2.) Put the tomatoes in the boiling water for 20-30 seconds. Pull them out using a slotted spoon, and immediately put them in the ice bath to chill.
3.) Peel the tomatoes. Cut them in quarters and remove the seeds, then thinly slice.
4.) Add oil to a pan on medium-high heat. Add garlic to the oil and sauté until fragrant. Add a 1/4 cup of white wine, beer, water, or broth. Add the tomatoes and cook until reduced and tomatoes have melted, about 10 minutes. Salt to taste.
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