- 3 tablespoons olive oil
- 8 medium tomatoes (about 2 pounds), seeded, cut into 1/2″ pieces
- 2 garlic cloves, finely chopped
- Kosher salt
- 1/4-1/2 teaspoon cayenne pepper
- 1 tablespoon dried mint or 2 tablespoons chopped fresh mint (optional)
- Heat oil in a medium saucepan over medium heat. Add tomatoes and garlic; season with salt, and cook, stirring often, until tomatoes release their juices, about 4 minutes.
- Add cayenne and mint, if using, and cook, stirring often, until sauce is slightly thickened, about 5 minutes; season with salt. Let cool.