Sorry for my extended absence - between a new job and an impromptu trip to Denver (much more on that later), my time in the kitchen and in front of the computer has been quite limited. But with a few days of the new gig under my belt, I'm looking forward to getting back into a regular cadence of posting.
Another reason I'm back is because I have something truly delicious and of-the-moment to share: heirloom tomato sauce.
At least in Iowa, heirloom tomatoes are about as perfect as can be. Aside from a simple bruschetta, this recipe just might be the most wholesome, purest way to prepare them.
What's more, you can freeze, can, or otherwise preserve this sauce to enjoy its freshness all year long.
It's perfect on a pizza crust, over pasta, or just as a dip for some crusty bread.
You'll wonder why you ever bought the jarred stuff.
Heirloom Tomato Sauce
Adapted from Williams-Sonoma
Yields appx. 3 cups
- 10 medium heirloom tomatoes (preferably a redder, meatier variety)
- 3 Tbsp. salt
- 10 cloves garlic, peeled (yes, 10. I even snuck in an extra.)
- 5 Tbsp. extra virgin olive oil
- 5 tsp. dried oregano
- 20 fresh basil leaves, chopped (or to taste)
- salt and pepper to taste (I only used a little salt)
- Cut stems from tomatoes and cut a small "x" into the bottom.
- Cover tomatoes with salt, then place bottom-down in a colander in the sink for appx. 30 minutes.
- Preheat oven to 400 degrees.
- Add tomatoes and garlic to a large bowl, then toss well with olive oil, oregano, and basil.
- Transfer to roasting pan and cook until skins are charred, appx. 40-45 minutes depending on the size of the tomatoes.
- Remove pan from oven and allow tomatoes to cool until they can be handled.
- Peel skins from tomatoes
- Place entire contents of pan, including juices, in a food processor and blend until smooth (note: this will only take a few seconds).