Fresh Tomato and Pomegranate Sauce

Pomegranate molasses can be found in specialty markets or online.

This recipe goes with Olive Oil–Braised Eggplant with Fresh Tomato and Pomegranate Sauce

Yield: Makes 3 1/2 cups

Ingredients

• 4  large ripe tomatoes
• 1/2  cup  pomegranate molasses
• 1/4  cup  olive oil
• 1/2  teaspoon  dried crushed red pepper
• 1/2  teaspoon  kosher salt

Preparation

Using a sharp knife, cut an X in bottom of each tomato. Place tomatoes in a large pot of boiling water 1 minute or until skins begin to pull away. Remove and plunge into ice water to stop cooking; drain. Peel tomatoes, and discard skin.

Cut each tomato into fourths, remove seeds, and coarsely chop tomatoes. Combine tomatoes and remaining ingredients.