Fresh Heirloom Tomato Sauce
Fresh Heirloom Tomato Sauce is the most versatile tomato sauce around. Use it on top of some meatballs, in layers of lasagne, as a pizza sauce, or as a regular old pasta sauce. So delicious and so easy
Servings: 6 serves
- 5 lbs (about 2kgs) heirloom tomatoes or vine ripened tomatoes
- ⅓ cup olive oil
- 6 cloves of garlic minced
- 1 ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon 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
Store in the fridge for 3-4 days.
Store in the freezer for up to 6 months.
Calories: 167kcal | Carbohydrates: 15.3g | Protein: 3.4g | Fat: 12g | Saturated Fat: 1.7g | Sodium: 90mg | Fiber: 4.5g | Sugar: 9.6g