The tomato sauce you will crave the rest of your life
Last weekend, I made a tomato conserva from a Milk Street Magazine recipe. It’s like a chunky tomato paste to spread on bread or toss with pasta.
It’s a little sweet and savory, and I wanted to eat the pot of this by myself standing up in the kitchen. It takes about an hour to cook, but there’s little prep and only about 30 minutes of active time.
I used it as pasta sauce, cooking up some sliced Italian sausages with olive oil and red chile flakes before adding the sauce to the pan to incorporate and warm up. Oh, mother of all that’s holy, it was good, clinging to the pasta like newlyweds on their honeymoon.
Beyond dressing pasta like a couturier, this conserva would make an outstanding condiment on a charcuterie board, and it would be brilliant as the tomato in a BLT.
Hey fridge, there’s a new tomato sauce in town, and you need to make room for this every week from now on.
Recipe: Tomato Conserva by Milk Street Magazine
firstname.lastname@example.org | Twitter: @Spiced1 | Instagram: @emilyspicersa
Emily Spicer is the features and food editor for the San Antonio Express-News. Find her Emily’s Easy Entertaining column on our subscriber site, ExpressNews.com, or read her other coverage on our free site, mySA.com. | email@example.com | Twitter: @Spiced1 | Instagram: @emilyspicersa