Heirloom tomato sauce, great for margherita pizza, breadstick dipping sauce or pasta sauce.
3/4 cup extra virgin olive oil
Large head garlic– skinned and finely sliced
9lbs (1.36kg) very ripe red or yellow meaty heirloom tomatoes – peeled and seeded (seeds strained and juices reserved, about 3/4 cup)
1 large bunch basil – leaves removed from stems and chopped
3 teaspoons sea salt to taste
3 teaspoons freshly ground black pepper to taste
3 tblsp balsamic vinegar
First prep tomatoes blanch, peel and seed.
Place the tomatoes in a food processor and process until coarsely chopped.
Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and garlic and sauté for 1 minute only. Add the tomatoes and reserved tomato juice and bring to a boil. As soon as the sauce reaches boiling point, reduce heat to medium to medium-low and simmer uncovered for 35 to 40 minutes until the sauce has thickened and the tomatoes separate from the olive oil, stirring from time to time. Add the basil, salt, pepper and balsamic. Continue to simmer for 2 to 3 minutes until basil has wilted. Remove from heat and transfer to a bowl to cool, or proceed with your recipe of choice.
Refrigerate up to 3 days or freeze up to 1 month.
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