Fresh Tomato Sauce with Roasted Peppers, Toasted Garlic, and Paprika

Name: Fresh Tomato Sauce with Roasted Peppers, Toasted Garlic, and Paprika
Cuisine: Europe, Italian
Ingredients: 3 tablespoons, extra virgin olive oil, divided; 4 medium cloves, garlic, sliced thin; 2 teaspoons, paprika; 3 pounds, ripe round tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 3/4 cups); 2 teaspoons, chopped fresh thyme leaves; 1/2 cup, coarsely chopped roasted red peppers (about 4 ounces), rinsed and blotted dry; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 2 ounces, Manchego cheese, grated (about 1 cup)

Main Courses
Europe
Italian
Fruits & Vegetables
Eggs & Dairy
Vegetables
Cheese
Weeknight
Quick
Sauces

Appears in Cook's Illustrated September/October 2006

How do you make a sauce that does justice to the robust flavor of seasonal tomatoes?

SERVES 4 to 6 (Makes enough to sauce 1 pound of pasta)

TIME 35 minutes

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