1 can (28 oz.) tomatoes
1 pint strawberries
3/4 tsp salt
1/2 tsp crushed chili flake
Pinch of sugar
Big splash olive oil
1/2 tsp fresh cracked pepper
Stew together tomatoes and strawberries for about 30 minutes on medium-low, until reduced a little.
Add salt, crushed chili flake, pinch of sugar, and big splash of olive oil.
Blend slightly with immersion blender and finish with fresh cracked pepper.
Serve over spaghetti, homemade ravioli, or on pizza.
Aaron Silverman, Chef, Rose’s Luxury