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Yield
MAKES ABOUT 2 1/2 CUPS

How to Make It

Step 1

Working over a strainer set over a bowl, remove the tomato seeds. Using a wooden spoon, press down on the seeds to extract as much juice as possible. Discard the seeds and reserve 1/4 cup of the juice. Cut the tomatoes into chunks.

Step 2

In a food processor, combine one-quarter of the tomatoes with the tomato juice, cheese, scallions, jalapeño, tomato paste and marjoram. Add the remaining tomatoes and pulse until coarsely chopped; the sauce should be chunky. Transfer the sauce to a bowl, stir in the oil and season with salt and pepper.

Step 3

Serve With: Grilled shrimp, chicken breasts, vegetables or peasant bread.

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