Serve this tomato-based Italian salsa with Slow-Roasted Balsamic-Glazed Duck with Roasted Vegetables from chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar.

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Name: Salsa Rossa
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 can (28 oz) San Marzano tomatoes drained, skins and seeds discarded; 3 tablespoon olive oil; 2 cloves garlic thinly sliced; 1 small stick cinnamon; 1 large fresh red chile pierced all over with the tines of a fork; Kosher Salt to taste

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INGREDIENTS

1 can (28 oz) San Marzano tomatoes ; drained, skins and seeds discarded
3 tablespoon olive oil
2 cloves garlic ; thinly sliced
1 small stick cinnamon
1 large fresh red chile ; pierced all over with the tines of a fork
Kosher Salt ; to taste

Servings

INSTRUCTIONS

1.Place tomatoes in a bowl and, using your hand, gently break them up; set aside.

2.Heat olive oil in a medium saucepan over medium-high heat. Add garlic, cinnamon, and chile; cook, stirring, until garlic is golden. Add tomatoes and a pinch of salt. Reduce heat and cook until slightly thickened, 20 to 30 minutes. Remove cinnamon stick and discard; serve salsa rossa with roasted vegetables.

NOTES

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 8 Servings

Calories: 32
Calories from Fat: 13 (41%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 30mg		1 %
Potassium 208.9mg		5 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 3.7g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 32

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