Meaty Roasted Tomato Sauce

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

Thick tomato sauce that combines heirlooms and balsamic roasted tomatoes for a meaty flavor.

how to make homemade roasted tomato sauce

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.

Roasted balsamic tomatoes

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.

how to make homemade roasted tomato sauce

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.

Meaty Roasted Tomato Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Condiment
Serves: 1 cup
Ingredients
Instructions
  1. 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.
  2. 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.)
  3. Add the olive oil, and a pinch each of salt and pepper and stir.
  4. 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.
  5. I've refrigerated mine for up to two weeks without any problem.
 

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

SIGN UP!

You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

Mashed fava beans with mint on crostini for a perfect appetizer - from the Vegetable Butcher cookbook.
Lazy weekend breakfast of baked potato skins stuffed with cheese, avocado and an egg.
No Bake Pie: Margarita Pie with a Pretzel Crust. Great frozen dessert to serve for Cinco de Mayo, and tuck away the leftovers into the freezer to have on hand all summer.
Citrus Ginger Carrots
Cheese Tortellini with Fava Beans and Herbed Ricotta Cheese
Trofie Pasta with Creamy Poblano Sauce
Sgroppino (Italian dessert cocktail) with lemon sorbet, Prosecco, and vodka.
Zabaglione over strawberries
Socca with Greek Salad
Creamy Feta and Asparagus Casserole
Zucchini Quinoa Fritters with Feta
Celery Root Potato Gratin with Horseradish Cream and Barley

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge