One of the things I love most about shopping at the local farmers markets, is the great bargains that tend to pop up every week.
Last week, my favourite market stand, which tends to be on the pricier side, was selling off huge flats of organic heirloom tomatoes for $6. We jumped on the chance to get one, and as we were paying, one of the ladies working there threw in like 10 extra tomatoes and just charged us $5, as they needed to be used up soon.
Enter Big Batch Cooking. I made enough tomato sauce to last a few meals, and have a couple batches in the freezer for when impromptu pizza night strikes 🙂 This is the most versatile pizza sauce in my repertoire – we use it on pizza, in lasagne, atop some meatballs, or on some cannelloni (I have an amazing recipe to share with you next week). It freezes well, which is a huge bonus!
I like to use heirloom tomatoes, as they have a much sweeter flavour, but regular old vine ripened tomatoes work awesome here as well, if you can’t get the heirlooms for cheap.
- 5 lbs heirloom tomatoes
- 1/3 cup olive oil
- 6 cloves of garlic minced
- 1 1/2 tsp kosher salt
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
Peel your tomatoes. Mark the bottom of each tomato with an X with a sharp knife. Pop them into a pot of rapidly boiling water, remove with a slotted spoon, and pop into a bowl of iced water. Allow to cool and then peel - discard the skins
Chop the tomatoes into chunks, making sure to remove the stems
In a medium saucepan, heat the olive oil and garlic, until the garlic is aromatic. Add the tomatoes and salt, and bring to a boil. Once boiling, reduce the heat to a simmer, add in the oregano and thyme, and allow the sauce to simmer until nice and thickened. I usually leave it for about 30 minutes, as I like a thick sauce
Once thickened to your liking, season with some pepper, and remove from the heat. Keep stored in a glass jar in the fridge. Also keeps well in the freezer