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EatingWell Test Kitchen
“The clean flavor of this simple tomato sauce teams up well with grilled swordfish or tuna, as well as sautéed chicken or veal.”
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 large ripe tomatoes, peeled, seeded and coarsely chopped (see Tip)
2 tablespoons snipped fresh chives
1-2 tablespoons snipped fresh dill
Salt & freshly ground pepper to taste
1Saute 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.