Quick-Cooked Tomatoes with Olive Oil

Name: Quick-Cooked Tomatoes with Olive Oil
Yield: Serves 4 (Makes 3 cups)
Cuisine: Europe, Italian
Ingredients: 4 large cloves, garlic, bruised; 6 tablespoons, olive oil, plus extra for drizzling; 1 , (28 ounce) cans whole tomatoes, in juice, drained and juice reserved for another use, tomatoes seeded, then crushed

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Appears in Cook's Illustrated March/April 1994

These four sauces made from canned tomatoes are easy, cook quickly, and showcase the flavors of the basic ingredients.

SERVES4 (Makes 3 cups)

TIME25 minutes

WHY THIS RECIPE WORKS

For some simple tomato sauce recipes based on just three ingredients (tomatoes, olive oil or butter, and salt), we found the following techniques essential: First, we removed the excess seeds, which are bitter and have an unappealing textur...

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