Homemade Tomato Sauce
 

Homemade Tomato Sauce

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This tomato sauce has tons of flavor, considering it only has five ingredients. Don't be scared off by the amount of garlic. The garlic mellows out by being cooked and the resulting sauce is amazing. We promise it won't give you dragon garlic breath!

SERVING SIZE

makes approximately 3 cups tomato sauce

INGREDIENTS

2 pounds heirloom tomatoes (we used Brandywine and Vintage Wine), or slicing tomatoes

2 heads garlic, peeled and halved lengthwise (seriously, use that much)

4 tablespoons olive oil

salt to taste (we used Omnivore salt and sea salt)

2 sprigs basil

 

INSTRUCTIONS

To peel the tomatoes, you can either blanch them or carefully slice the peel off. We used the blanching method, which is much faster.

Cut an X in the bottom of each tomato and blanch in a large pot of boiling water for 10-30 seconds, depending on the tomato size. The larger heirlooms will need to be in the boiling water longer. Immediately transfer the tomatoes with a slotted spoon to an ice bath. Once slightly cooled and the peel is beginning to pucker, peel the tomatoes, chop and remove seeds as much as possible.

Heat the garlic in the olive oil in a medium saucepan over medium heat, stirring occasionally, until golden, 3-5 minutes.

Add tomatoes and 1/2 teaspoon salt and simmer, covered, stirring occasionally, for 1 hour.

Using a food processor or blender, blend the tomato sauce to your desired consistency. Season with more salt to taste. Spoon over your favorite pasta, garnish with basil and dig in.

  PRINT VERSION

vegetable plate

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