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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Chirmol Tomato Sauce
Difficulty Level: Easy
Recipe Id: SAUCE110

Chirmol Tomato Sauce

  • 3 large tomatoes
  • 1 medium clove garlic
  • 1/2 small onion
  • 1/4 tablespoon salt
  • 1/2 teaspoon dried red pepper flakes


  1. Peel, core, and chop the tomatoes and put them into a medium saucepan.
  2. Mince the garlic, peel and coarsely chop the onion, and add each to the saucepan, along with 1/4 teaspoon salt, red pepper flakes, and 1/4 cup water.


  1. Bring the liquid to a boil, reduce heat to low, and simmer, uncovered, until vegetables are cooked through, about 10 minutes.
  2. Transfer contents of saucepan to a food processor fitted with the metal blade, or to a blender, and purée.
  3. Return sauce to the saucepan and simmer until slightly thickened, about 10 minutes. (Can cover and refrigerate up to 2 days).

Yields: 1 1/2 cups


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