One of things I think about when all the heirlooms show up at the market is making homemade tomato sauce. I don’t eat beef much more than once or twice a year, but I grew up loving a tomato chunky, meaty sauce for pasta. I’ve had to experiment a bit to get a tomato sauce that can match it.
I won’t kid you that this is exactly the same as a meaty tomato sauce, but it’s a kick-butt serious tomato sauce all the same. I use fresh juicy heirlooms and my Roasted Balsamic Tomatoes. The roasted tomatoes with the balsamic gives off the thick texture I like, and a deep savory flavor that approaches meat. I just coarsely chop them so that they end up being the chunks in the sauce.
I keep the sauce pretty simple so that I can do different things with it, but feel free to add some garlic, onions, or some herbs to your liking. I’m going to experiment canning some this year so that I can have this sauce all winter long, so I’ll let you know how that goes. Canning tomatoes can be a little tricky as there needs to be enough acid for it to be safe. Most canning recipes for tomatoes add some lemon juice. I have balsamic vinegar in mine, so I’m thinking it will be fine, but until I try it myself, I can’t recommend it.
But I can recommend eating this sauce today. Totally. Most recently, I used it on the BBQ Chicken Pizza I posted earlier in the week.
Homemade Roasted Tomato Sauce
Makes 1 cup
Prep Time: 10 minutes
Cook Time: 30 minutes
- 3 large heirloom tomatoes
- 8 halves of Balsamic Roasted Tomatoes
- 1 tablespoon olive oil
- Salt and Pepper to taste
Peel the heirlooms with a sharp knife. It doesn’t have to be perfect – this is intended to be a rustic tomato sauce. Core the tomatoes and chop them into 2 inch chunks. Place in a small pot over medium heat.
Add the Balsamic Roasted Tomato halves. (I keep this staple in my refrigerator all the time. It’s amazing the number of uses I find for them.)
Add the olive oil, and a pinch each of salt and pepper and stir.
Simmer until the sauce reaches the thickness you prefer. I typically simmer mine for about 30 minutes, but this at least partly depends on how juicy the heirlooms are that I’m using. Correct for seasoning.
I’ve refrigerated mine for up to two weeks without any problem.