Grilled tomato sauce
Instructions:
- 2 tablespoons olive oil, plus more for brushing
- 2 large beefsteak tomatoes, halved crosswise
- Coarse salt and freshly ground pepper
- 1/ 4 cup Roasted Garlic
- Preheat the grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 1 to 2 seconds). Brush the grill and the tomatoes with oil. Season the tomatoes with salt and pepper.
- Grill the tomatoes until softened and slightly charred, 3 to 4 minutes per side. Let stand until cool enough to handle. Peel the tomatoes; discard skins.
- Put the tomatoes, garlic, and oil in a bowl; mash with a fork. Season with salt and pepper. The sauce can be refrigerated in an airtight container for up to 3 days.
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