Grated Tomato Sauce

November 15, 2016


Servings: Make about 3 cups


Tip: This lucious Bon Appetit recipe bursts with summer tomato flavor. Try heirloom or Ugly tomatoes, and when late-season and bruised tomatoes show up at the market, stock up!


Use this recipe as the tomato sauce to make your homemade pizza using our pizza dough recipe.




• 3 pounds fresh tomatoes

• Kosher salt

• ½ cup Olive Obsession olive oil**

• 4 garlic cloves, crushed

• 4 small sprigs rosemary

• 2 tablespoons unsalted butter (or Olive Obsession butter olive oil to make this a vegan recipe)




**We love a pure and fresh single varietal extra virgin olive oil in this recipe, but you can have fun here and change the flavor profile by using our basil, garlic, Tuscan herb or Eureka lemon olive oils.


Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that’s left is the flattened tomato skin and stem; discard. Season grated flesh with several generous pinches of salt.


Heat oil in a large skillet over medium. Cook garlic, tossing occasionally, until golden brown, about 3 minutes. Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer. Cook, stirring often, until mixture is slightly thickened, 5–10 minutes.


Remove from heat, add butter, and stir until melted. Taste and season with more salt as needed.


Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill.

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