Lunch: Grated Tomato Sauce

Recipe by Ashley Christensen When late-season and bruised tomatoes show up at the market, stock up.

Ingredients

3 pounds tomatoes
Kosher salt
1/2 cup olive oil
4 garlic cloves, crushed
4 small sprigs rosemary
2 tablespoons unsalted butter

Instructions

Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that’s left is the flattened tomato skin and stem; discard. Season grated flesh with several generous pinches of salt.
Heat oil in a large skillet over medium. Cook garlic, tossing occasionally, until golden brown, about 3 minutes. Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer. Cook, stirring often, until mixture is slightly thickened, 5 –10 minutes. Remove from heat, add butter, and stir until melted. Taste and season with more salt as needed.

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