Tomatoes with Garlicky White Sauce and Oregano
Peden + Munk
This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.
Recipe information
Yield
8 servings
Ingredients
1 cup mayonnaise
½ cup evaporated milk
1 garlic clove, finely grated
Kosher salt, freshly ground pepper
3 pounds mixed heirloom tomatoes, cut into 1½-inch pieces
1 tablespoon oregano leaves
Preparation
Step 1
Whisk mayonnaise, evaporated milk, garlic, a big pinch of salt, and a few grinds of pepper in a medium bowl. (It should be the consistency of pancake batter.)
Step 2
Toss tomatoes with a big pinch of salt in a large bowl, then transfer to a platter. Drizzle sauce over to your liking (you don’t need to use all of it) and top with oregano. Grind more pepper over.
Do Ahead: White sauce can be made 1 day ahead. Cover and chill.
