Tomato-Mint Sauce Recipe
Sauces, dips, dressings, and condiments from around the world.
[Photographs: Joshua Bousel]
Adapted from Martha-Stewart
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:makes about 4 cups
- Active time: 15 minutes
- Total time:30 minutes
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/4 cup finely chopped shallots (about 1 medium)
- 2 teaspoons freshly minced garlic (about 2 medium cloves)
- 1/4 teaspoon crushed red pepper
- 1 (28-ounce) can of crushed tomatoes
- 1/3 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh basil leaves
- 2 tablespoons freshly squeezed lemon juice from 1 lemon
- Kosher salt and freshly ground black pepper
Directions
-
1.
Heat oil in a medium saucepan over medium heat until shimmering. Add shallots and cook until softened, about 5 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.
-
2.
Stir in tomatoes and bring to a boil. Reduce to low and simmer until sauce has slightly thickened, 15 to 20 minutes. Remove from heat.
-
3.
Stir in mint, basil, and lemon juice. Season with salt and pepper to taste. Use immediately or transfer to an airtight container and store in refrigerator for up to a week.
ADD A COMMENT
PREVIEW YOUR COMMENT