Fresh Tomato Sauce with Salami, Pepperoncini, and Mozzarella
Appears in Cook's Illustrated September/October 2006
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...