grated-tomato-sauce.json

{
    "directions": [
        "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\u2019s 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\u201310 minutes. Remove from heat, add butter, and stir until melted. Taste and season with more salt as needed.",
        "Sauce can be made 3 days ahead. Let cool; cover and chill."
    ],
    "ingredients": [
        "3 pounds tomatoes",
        "Kosher salt",
        "1/2 cup olive oil",
        "4 garlic cloves, crushed",
        "4 small sprigs rosemary",
        "2 tablespoons unsalted butter"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Tomato",
        "Summer",
        "Garlic",
        "Rosemary",
        "Vegetarian",
        "Sauce"
    ],
    "title": "Grated Tomato Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/grated-tomato-sauce"
}