Ingredients

makes about 1 1/3 cups

　　2 tablespoons olive oil, plus more for brushing

　　2 large beefsteak tomatoes, halved crosswise

　　Coarse salt and freshly ground pepper

　　1/4 cup Roasted Garlic (recipe above)

　　

Step 1

Preheat the grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 1 to 2 seconds). Brush the grill and the tomatoes with oil. Season the tomatoes with salt and pepper.

　　

Step 2

Grill the tomatoes until softened and slightly charred, 3 to 4 minutes per side. Let stand until cool enough to handle. Peel the tomatoes; discard skins.

　　

Step 3

Put the tomatoes, garlic, and oil in a bowl; mash with a fork. Season with salt and pepper. The sauce can be refrigerated in an airtight container for up to 3 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.