The clean flavor of this simple tomato sauce teams up well with grilled swordfish or tuna, as well as sautéed chicken or veal.

EatingWell Test Kitchen




Ingredient Checklist


Instructions Checklist
  • Saute garlic in oil in a medium, nonaluminum skillet until it is just tender, about 1 minute. Add tomatoes and cook over medium-high heat just until most of the liquid evaporates, about 5 minutes. Stir in chives and dill. Season to taste with salt and pepper. Serve hot or cold.



Tip: To peel and seed tomatoes:
1. Before you start, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small “X” into the flesh on the bottom.
2. Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.
3. Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.
4. Peel the tomatoes using a paring knife. Halve them crosswise and scoop out the seeds with a hooked finger.

Nutrition Facts

9 calories; protein 0.2g; carbohydrates 0.7g; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.4g; fat 0.6g 1% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 139.1IU 3% DV; vitamin c 2.3mg 4% DV; folate 2.6mcg 1% DV; calcium 2.3mg; iron 0.1mg; magnesium 1.9mg 1% DV; potassium 38mg 1% DV; sodium 12.9mg 1% DV; thiaminmg 1% DV.