August 16, 2016

Alright – tomato season is here!

If you want to capture this finest flavor of summer and be able to enjoy it all winter, try this simple recipe for a tomato sauce that will freeze beautifully for six months.


6 pounds (approximately 8) heirloom  tomatoes

1 cup olive oil

6 garlic cloves, sliced

1½ tsp red pepper flakes

1 tsp Kosher salt

4 basil sprigs, leaves left on stems

Kosher salt, to taste

1. Bring a medium pot of water to boil. Meanwhile, cut an “X” across the top of each tomato. Prepare an ice bath in a bowl and set it next to the stove.

2. Working in batches, submerge each tomato in the boiling water for approximately 30-45 seconds, until the skin around the cut starts to pull back from the flesh. Immediately transfer the tomatoes to the ice bath and allow to cool for a moment. Remove the skins from the tomatoes and discard. Roughly chop the tomatoes, removing the cores and any tough pieces that remain, and discard.

3. In a large Dutch oven or heavy-bottomed pot over medium heat, add the olive oil, garlic and pepper flakes. Cook for 1 to 2 minutes, allowing the garlic to become fragrant but careful not to burn the pepper flakes.

4. Add the chopped tomatoes, salt and basil to the pot, stirring to combine. Allow the sauce to simmer, stirring often to prevent burning.

5. After 1 hour, remove and discard the basil. Continue cooking the sauce over medium heat.

6. When the sauce reaches your desired thickness, season with salt to taste.

7. Serve immediately, or allow to cool and transfer to quart containers and freeze for up to 6 months.

NOTE: This method of boiling and chilling the tomatoes is easiest if you do one tomato at a time.

HELPFUL HINT: An easy way to peel garlic is to lay the whole clove on the counter or cutting board and lay the side of a broad knife on top of it. Make a fist and smash the knife. The skin will come right off the garlic.

That’s it. Stay cool and hydrated and have a delicious week!



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