Ingredients

• 1 1/2–2 lbs. ripe tomatoes, halved
• 1–2 garlic cloves, finely grated
• 1/2 cup passata di pomodoro, or strained tomatoes
• 4–6 tablespoons extra-virgin olive oil
• 1 pinch of crushed red pepper flakes
• Salt and freshly ground black pepper

Instructions

1. Grate the fleshy sides of the tomatoes on the large holes of a box grater into a big bowl. Discard the skins. Add the garlic, passata, oil, and crushed red pepper flakes, and season to taste with salt and pepper.