A Two Minute Sauce with a “Winter” Tomato

December 14, 2011

Though I’m reluctant to use out-of-season, commercially produced fresh tomatoes in a sauce, tomatoes from hothouses are a decent alternative. I sometimes dice up such a tomato for a quick skillet sauce, where the texture and color of the flesh are enjoyable, giving a dish acidity and freshness. A good example is the Sauce of Anchovies, Capers, and Fresh Tomatoes on page 91. Here is an even simpler one, for which a ripe market tomato will do, even in winter. Try this simple sauce with Shrimp and Tomato Ravioli (page 182), or tagliatelle, or capellini.

Recipe notes

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