Fresh Tomato and Pomegranate Sauce
- 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
- 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.
- Cut each tomato into fourths, remove seeds, and coarsely chop tomatoes. Combine tomatoes and remaining ingredients.
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