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Heirloom Tomato Sauce

When your garden tomatoes get into high gear and start producing, start saucing! We used heirloom tomatoes in this recipe, creating more color and flavor diversity. We enjoy Black Krim, Brandywine, Pineapple, and Cuore di Bue, but any tomato will make delicious sauce. Yields approximately 1–1.5 quarts of sauce.

Ingredients:

  • 5 lbs. fresh heirloom tomatoes
  • 2 medium cloves of garlic, finely chopped
  • 1/3 cup sweet peppers, finely chopped (like Golden Marconi)
  • 2 tsp. sea salt
  • 1 tsp. dried oregano leaf
  • 1 1/2 tbs. honey, agave nectar, or sugar
  • 1 tsp. lemon juice or red wine vinegar
  • black pepper to taste

Directions:

  1. Using a paring knife, gently cut out the top of your tomatoes, where the stem was connected to the fruit.
  2. Slit an "X" into the bottom of each tomato, and drop them into boiling water in batches. In about 60 to 90 seconds (larger tomatoes may take a bit longer), the skins will begin to wrinkle and split. Remove tomatoes and plunge into ice water, allowing them to soak for another 60 to 90 seconds. Remove from ice water and gently peel skins away from the tomato.
  3. Using a blender or food processor, pulse the skinned tomatoes to the consistency that you prefer (chunky or smooth).
  4. Pour the tomato sauce and the garlic and peppers in a saucepan. Bring to a low boil, adding remaining ingredients as it heats.
  5. Reduce the sauce to almost half, stirring occasionally for about 45 minutes.

Allow your sauce to cool, and continue to thicken before using or freezing. Tomato sauce can stay fresh up to a week in the refrigerator or up to several months if frozen.



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Heirloom Tomato Sauce Comments

1 comment
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Review star icon Review star icon Review star icon Review star icon Review star icon Feb 15, 2019
This is a basic tomato sauce which commonly has added sugars. To prevent that need. Remove the seeds. They're bitter. So after blanching cut across the equator of the fruit and using your finger remove all seeds and soft pulp from the fruit. Skin the peel away and compost the skin. Put the seed pulp mixture through food mill or seive. Save your seeds for next year add pulp back with the skinned flesh and can as usual . The need for sugar is only because of the seeds being present. Enjoy
Dave Martin