Tomatador Eggless Tomatoes in Purgatory
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Italian
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Summer tomatoes cooked down until thick, sweet, garlicky, and just barely holding themselves together. Hit it with Romano, tear off a piece of soft white bread, and drag it through the pan like Nonno sneaking a bite before Sunday dinner.
Author:Chef Christian Gill
Ingredients
- 2 medium yellow or gold summer tomatoes
- 1 large red Amish or heirloom tomato
- ½ cup diced white onion
- 2 tablespoons neutral oil
- 2 tablespoons Garlic Junkie Blend
-
1 tablespoon Tomatador Mediterranean Blend
- â…› cup freshly shredded Romano cheese
- Soft white Italian or French bread, sliced, for serving
Directions
- Dice the tomatoes and transfer them to a large bowl.
- Using clean hands, crush and squeeze the tomatoes until they form a thick, chunky pulp, leaving plenty of texture.
- Heat the neutral oil in a wide skillet or sauté pan over medium heat until shimmering.
- Add the diced onion and sauté for about 2 minutes, until softened but not browned.
Add the Garlic Junkie and Tomatador blends. Cook for 1 minute, stirring constantly, until intensely fragrant. Add the hand-crushed tomatoes and stir thoroughly to incorporate the onions, spices, and oil.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low.
- Simmer uncovered for about 20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce is thick, spoonable, and jammy.
- Spoon into a shallow serving bowl and finish generously with freshly shredded Romano.
- Serve immediately with thick slices of soft Italian or French bread for dipping, dragging, and absolutely demolishing the bottom of the bowl.
Recipe Note
Using both yellow and red summer tomatoes gives the sauce more depth than using a single variety—the yellow tomatoes bring sweetness and soft acidity while the red heirloom brings that deep, savory tomato flavor.
Don’t puree this. Hand-crushing keeps pockets of tomato intact so you get a sauce that lands somewhere between rustic marinara, shakshuka, and a ridiculously good warm tomato dip.
Let the spices toast briefly in the oil before adding the tomatoes. That minute in the pan blooms the garlic, herbs, and aromatics and makes the finished sauce taste like it cooked far longer than 20 minutes.
