Peden + Munk
Briefly cooking the tomatoes is key—the finished sauce should still be very fresh-tasting.
Recipe information
Yield
makes about 2 cups
Ingredients
3
tablespoons olive oil
8
medium tomatoes (about 2 lb.), seeded, cut into ½” pieces
2
cloves garlic finely chopped
Kosher salt
¼–½
teaspoon cayenne pepper
1
tablespoon dried mint or 2 chopped fresh mint (optional)
Preparation
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.
Step 3
DO AHEAD: Tomato salsa can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Nutrition Per Serving
Calories (kcal) 66 Protein (g) 1 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 3 Fat (g) 5 Sodium (mg) 6 Saturated Fat (g) 1