Wednesday, September 21, 2011


There is a restaurant that I go to a few times a year that provides a tomato tipping sauce with fresh bread, herbed butter and olives at your table while you settle in and peruse the menu.  A former owner shared the recipe in a local magazine years ago which I saved.  I have slightly changed the recipe.  The time to make this recipe is when you can use fresh tomatoes from your garden or your local farmer's market.  The recipe only has a few ingredients and has a wonderful taste. The sauce is great with slices of a fresh baguette.

Tomatoes ready to be blended.

After blending, it looks like juice.

Straining the tomato mixture in a colander. 

The seeds and pulp left after straining.

Ready to be served at the table.

The sampling has started.

6 fresh tomatoes, quartered
3 cloves of garlic, minced
3 tbsp olive oil
1 tbsp sugar or splenda
2 tbsp fresh parsley, chopped
salt and pepper to taste


Place the tomatoes in a blender or food processor and puree.  Don"t overdo it.  Pour the puree into a finer gauge colander and collect the liquid.  Discard the seeds and pulp.  Pour the puree back into the food processor or blender and add the rest of the ingredients.  Blend.  Chill before serving.  Makes almost 2 cups.  Serve with fresh bread.

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