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Recipe Summary

Yield:
MAKES ABOUT 2 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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