Thick tomato sauce that combines heirlooms and balsamic roasted tomatoes for a meaty flavor.
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.
Meaty Roasted Tomato Sauce
- 3 large heirloom tomatoes
- 8 halves of Balsamic Roasted Tomatoes
- 1 Tbsp 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.