This incredibly simple tomato sauce is Chicago chef Tony Mantuano’s secret weapon in the summer. He marinates peak season tomatoes with olive oil, basil and shallots before spooning the over grilled fish or piling it on grilled bread. Tony also loves to toss the sauce with chopped fresh mozzarella, cooked pasta and olive oil.
Slideshow: More Tomato Recipes
3 pounds finely chopped tomatoes, preferably Heirloom, Roma or cherry
1 medium shallot, minced
10 basil leaves, torn
3 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
How to Make It
In a large bowl, combine all of the ingredients and season with salt and pepper. Let the sauce marinate at room temperature for 30 minutes before serving.
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