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Fresh Tomato and Pomegranate Sauce

Yield Makes 3 1/2 cups
Pomegranate molasses can be found in specialty markets or online.


  • 4 large ripe tomatoes
  • 1/2 cup pomegranate molasses
  • 1/4 cup olive oil
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon kosher salt

How to Make It

  1. Using a sharp knife, cut an X in bottom of each tomato. Place tomatoes in a large pot of boiling water 1 minute or until skins begin to pull away. Remove and plunge into ice water to stop cooking; drain. Peel tomatoes, and discard skin.

  2. Cut each tomato into fourths, remove seeds, and coarsely chop tomatoes. Combine tomatoes and remaining ingredients.