Fresh Tomato Sauce with Mint, Feta, and Spinach
Appears in Cook's Illustrated September/October 2006
How do you make a sauce that does justice to the robust flavor of seasonal tomatoes?
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...