INGREDIENTS

INSTRUCTIONS

Toss the tomatoes with a little oil to coat them, then grill, broil, or
sear in a heavy skillet until wrinkled and charred in places. Toast the
oregano in a dry skillet until fragrant then remove to a dish. Toss the
garlic cloves with enoguh oil to coat lightly, then put them in the same
skillet. Cover and cook over medium heat, shaking the pan occasionally,
until browned on the outside and tender when pressed. Peel the garlic when
cool enough to handle.
Puree the tomatoes and garlic in a blender until smooth. Heat 2 tbsp oil in
a deep skillet over medium-high heat. Pour in the tomato sauce and add the
oregano. Simmer the sauce, stirring frequently, until it's thickened, about
10 minutes. Season with salt to taste.
Variation: Grilled Tomato Sauce with Chiles. Toast 2 ancho chiles in a
300°F oven until puffed and fragrant, about 3 minutes. Remove the stems,
seeds, and veins, tear the pods into pieces, and puree in a blender with
the tomatoes and garlic.
Makes 3 cups.
Recipe by: Vegetarian Cooking for Everyone by Deborah Madison
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