Fast, Fresh Tomato Sauce

1. 1

   Put the olive oil in a 10- or 12-inch skillet over medium-high heat.

2. 2

   Add the garlic and, when the slices have colored slightly, after about 2 minutes, the tomatoes, along with some salt and pepper.

3. 3

   Cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 10 minutes.

4. 4

   Use immediately or cover and refrigerate for up to several days (reheat before serving).

5. 5

   A terrific sauce for grilled fish, just shockingly good.

6. 6

   In step 2, combine about 1/2 cup of the cooked tomato liquid in a bowl with 1/4 cup miso and 1 tablespoon rice vinegar and whisk to blend.

7. 7

   Stir back into the sauce just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.