It’s hard to beat a simple seasonal recipe.
This particular recipe was actually never planned. I just found myself with some extra slices of these gorgeous tomatoes, and since they were the absolute best I’ve ever had, it was an absolute necessity to not put them in the fridge where they could lose their flavor in a plastic baggie, and instead find a use for them ASAP.
I decided on a simple tomato sauce with tons of fresh basil, and it turned out beautifully!
The finished sauce is kind of funky color due to the fact that it’s made with heirlooms of all colors, and has basil blended right into, but don’t allow it’s greenish-orange hue to dissuade you into thinking it’s not one of the best tomato sauces you will ever try. Because it absolutely is! It’s unassuming, but packs a ton of fresh flavor.
They key is ripe, Summer tomatoes!
This recipe will make a pint of sauce (enough to fill a standard-sized mason jar), and it will keep in the fridge for at least 3 days. I found this to be enough for about 6 servings of pasta.
The first time, I served this with cappelini pasta, as you can see in this photo taken in less than ideal conditions (i.e. inside at night with terrible tungsten lighting):
But the next time, I used spaghetti (seen in the rest of the photos), and I found it to be even better! It seems to hold the sauce better and stay moister.
When I serve this sauce on pasta, I add in a couple tablespoons of freshly-grated parmigiano-reggiano when I toss the pasta (as well as about 1/4 cup of pasta water), and top it with some fresh basil and more cheese. It’s kinda perfection, and Mikey agrees.
And holy cow, it’s Friday! How’d that happen?! Enjoy your weekend, everyone!
Yield: 1 pint of sauce (about 6 servings)
- 2-3 cloves of garlic
- 10-12 ounces heirloom tomatoes, roughly chopped
- 2 tbsp olive oil
- 1 small sweet onion, chopped
- 2 tbsp tomato paste
- 1 ounce fresh basil, torn or chopped
- 1/2 tsp aged balsamic vinegar
- salt and pepper, to taste
- In a food processor, pulse together the tomatoes and garlic until finely chopped.
- Heat the olive oil over medium heat in a heavy-bottemed pot (I like using my enamel dutch oven.) Add in the onions and cook for 8-10 minutes until translucent. Add in the tomato mixture and the tomato paste. Bring to a boil then reduce the heat to low.
- Simmer on low for about 30 to 40 minutes, stirring ever so often, until the sauce has reduced a bit. Add in the basil and cook for a couple more minutes.
- Pour all of the sauce into a blender and blend until fairly smooth. Return to the pot, stir in the balsamic vinegar, and season, to taste, with salt and pepper.
This will keep in the fridge for at least 3 days.
recipe adapted from here