Tomato-Mint Sauce

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/4 cup finely chopped shallots
• 2 teaspoons freshly minced garlic
• 1/4 teaspoon crushed red pepper
• 1 can of crushed tomatoes
• 1/3 cup finely chopped fresh mint leaves
• 1/4 cup finely chopped fresh basil leaves
• 2 tablespoons freshly squeezed lemon juice from 1 lemon
• Kosher salt and freshly ground black pepper

Directions

1. Warm the oil in a medium saucepan over medium heat until it looks glossy and fluid. Add the shallots and cook, stirring now and then, until they have softened, about 5 minutes.
2. Add the garlic and crushed red pepper, and stir just until the mixture smells fragrant, about 30 seconds.
3. Pour in the tomatoes and bring the sauce to a boil. Turn the heat down to low and let it simmer until it has thickened a bit, 15 to 20 minutes. Take the pan off the heat.
4. Stir in the mint, basil, and lemon juice. Add salt and pepper to taste. Use the sauce right away, or move it to an airtight container and refrigerate it for up to a week.