Fresh Tomato Sauce with Pecorino |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/4 pounds ripe medium tomatoes, cored and halved crosswise |
2/3 cup freshly grated pecorino romano cheese (about 2 1/2 ounces) |
2 scallions, cut into 2-inch pieces |
1 jalapeño, seeded and coarsely chopped |
1 tablespoon tomato paste |
1 1/2 teaspoons whole marjoram leaves |
1/4 cup extra-virgin olive oil |
salt and freshly ground pepper |
Directions:
1. Working over a strainer set over a bowl, remove the tomato seeds. Using a wooden spoon, press down on the seeds to extract as much juice as possible. Discard the seeds and reserve 1/4 cup of the juice. Cut the tomatoes into chunks.
2. In a food processor, combine one-quarter of the tomatoes with the tomato juice, cheese, scallions, jalapeño, tomato paste and marjoram. Add the remaining tomatoes and pulse until coarsely chopped; the sauce should be chunky. Transfer the sauce to a bowl, stir in the oil and season with salt and pepper.
3. Serve With: Grilled shrimp, chicken breasts, vegetables or peasant bread.
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