Fresh Tomato Sauce with Roasted Peppers, Toasted Garlic, and Paprika

Name: Fresh Tomato Sauce with Roasted Peppers, Toasted Garlic, and Paprika
Yield: Serves 4 to 6 (Makes enough to sauce 1 pound of pasta)
Cuisine: Italian
Ingredients: 3 tablespoons, extra virgin olive oil, divided; 4 medium cloves, garlic, sliced thin; 2 teaspoons, paprika; 3 pounds, ripe round tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 3/4 cups); 2 teaspoons, chopped fresh thyme leaves; 1/2 cup, coarsely chopped roasted red peppers (about 4 ounces), rinsed and blotted dry; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 2 ounces, Manchego cheese, grated (about 1 cup)

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Appears in Cook's Illustrated September/October 2006

SERVES4 to 6 (Makes enough to sauce 1 pound of pasta)

TIME35 minutes

WHY THIS RECIPE WORKS

To capitalize on the full, robust flavor of great seasonal tomatoes, we found that any type of tomato tasted fine when skinned, seeded, chopped, and simmered in a skillet with garlic and olive oil—as long as it was ripe. But for suitable ad...

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