Tomato Week celebrates summer tomatoes, showcasing ways to create delicious dishes using heirloom varieties. A notable sauce features cooked-down tomatoes which intensify in flavor. This sauce combines spices and aromatics, making it suitable for steak, chicken, or eggplant. The ingredients include extra-virgin olive oil, various spices, and cherry tomatoes. The preparation involves heating oil, toasting spices, and creating a burst of flavor with tomatoes. This sauce enhances the enjoyment of summer meals and complements grilled foods.
Heat ¼ cup extra-virgin olive oil in a medium saucepan over medium. Cook 1 tsp. cumin seeds and 1 tsp. fennel seeds, swirling pan, until fragrant and oil around seeds is sizzling, about 1 minute.
Add 1 lb. cherry tomatoes, halved, 2 Tbsp. sherry vinegar or red wine vinegar, 2 Tbsp. sugar, and a large pinch of kosher salt and cook, stirring occasionally, until tomatoes burst and have softened.
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