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Tomato-Cranberry Sauce

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

1 hr 15 mins total
30 mins prep

Recipe Filed Under
Fruit, Tomato, American, Easy, Vegetarian, Vegan, Sauce & Condiment, Fall, Thanksgiving

Provided By: Paul Grimes

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Cranberries and tomatoes make great partners. Here, we've paired them with fresh herbs and plenty of garlic to create a savory accompaniment to the Thanksgiving feast.

Ingredients

Makes: cups

12 large garlic cloves, peeled

1/2 cup extra virgin olive oil

5 (14-ounce) cans diced tomatoes

1 pound fresh cranberries

4 tablespoons sugar

1 1/4 cups sweet vermouth (red), divided

3 teaspoons finely chopped marjoram, divided

3 teaspoons finely chopped sage, divided

2 Turkish bay leaves

1 1/2 teaspoons salt

1/2 teaspoon pepper

Directions

Cook garlic cloves in oil over low heat in a heavy 3-quart pot, turning occasionally, until golden, about 10 minutes.

Add tomatoes, cranberries, sugar, 3/4 cup sweet vermouth, 2 teaspoons marjoram, 2 teaspoons sage, bay leaves, salt, and pepper and simmer, stirring frequently with a spatula, until tomatoes start to break down and oil looks like it is separating, about 1 hour.

Stir in remaining 1/2 cup vermouth, remaining 1 teaspoon marjoram and remaining 1 teaspoon sage and mash garlic into tomatoes with spatula. Discard bay leaves. Cool to warm.