Name: Lebanese Tomato “Salsa”
Yield: makes about 2 cups
Ingredients: 3 tablespoons olive oil; 8 medium tomatoes (about 2 lb.), seeded, cut into ½” pieces; 2 cloves garlic finely chopped; Kosher salt; ¼–½ teaspoon cayenne pepper; 1 tablespoon dried mint or 2 chopped fresh mint (optional)

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Peden + Munk

Briefly cooking the tomatoes is key—the finished sauce should still be very fresh-tasting.

Recipe notes