Fresh Tomato Sauce With Pecorino

1. 1

   Working over a strainer set over a bowl, remove the tomato seeds. Using a wooden spoon, press down on the seeds to extract as much juice as possible. Discard the seeds and reserve 1/4 cup of the juice. Cut the tomatoes into chunks.

2. 2

   In a food processor, combine one-quarter of the tomatoes with the tomato juice, cheese, scallions, jalapeno, tomato paste and marjoram. Add the remaining tomatoes and pulse until coarsely chopped; the sauce should be chunky. Transfer the sauce to a bowl, stir in the oil and season with salt and pepper.

3. 3

   Serve With: Grilled shrimp, chicken breasts, vegetables or peasant bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.