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Heirloom Tomato Sauce

July 12, 2009

I have yet to meet anyone with the natural talent my mother-in-law has in the kitchen. Eating at her home is a gift. She seems to float through the kitchen mixing, chopping, stirring and tasting, as if it was all second nature. I have rarely seen her consult a recipe, although she can tell you exactly how to prepare any ingredient or meal by heart.

For her birthday this year, we wanted to cook for her. Sean came home with a box of the most beautiful heirloom tomatoes from the farm. My measurements are not exact with the tomatoes, since I kept dicing and throwing them in. With so many beautiful colors and flavors, the more the merrier. I did try to squeeze out some of the water and seeds before cooking, so that the sauce would be a little thicker. When they were all diced, it measured to about six cups of tomatoes. You can blend all of the tomatoes too in a good processor for a smoother consistency.

The sauce was so beautiful that Sean took a video of it. Marsha and Bob loved it.

Heirloom Tomato Sauce

¼ cup extra virgin olive oil

1 garlic clove, minced

1 Spanish onion, diced

1 medium shallot, diced

3 medium carrots, shredded

6 cups fresh heirloom tomatoes, diced

2 teaspoons balsamic vinegar

¼ cup of basil, chopped

Dash of salt and ground black pepper

In a saucepan, heat the olive oil over medium heat. Add the garlic, onion, carrots and shallots and cook until soft, about 5 minutes. Add the tomatoes and balsamic vinegar and bring to a boil. Lower the heat to a simmer and stir occasionally. Add half of the basil and keep at low heat for 40 minutes. Season with salt and pepper.

Add remaining basil at the end. The sauce can be refrigerated for a week.

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