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

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Appears in Cook's Illustrated September/October 2006

How do you make a sauce that does justice to the robust flavor of seasonal tomatoes?

SERVES 4 to 6 (Makes enough to sauce 1 pound of pasta)

TIME 35 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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