Heirloom Tomato Recipes
Roasted Heirloom Tomato Sauce
Makes about 5 cups
This is a great heirloom tomato recipe using in season tomatoes, producing a wonderful savory-sweet carmelized taste and is simple to follow. It is excellent for any Italian type recipe with pasta, pizza, gnocchi, chicken etc. Nice as a bruschetta and even a cold dip.
For a yellow tomato sauce, follow the recipe, substituting Indian Moon or Earl of Edgecombe and either German Striped or any other large bicolor such as Regina’s Yellow tomatoes. If you don’t happen to grow any of these varieties, substitute your own homegrown tomatoes.
5 pounds heirloom tomatoes (a mix of Brandywine, Eva Purple Ball, Rose de Berne, Livingston’s Favorite or other red to pink heirloom tomatoes)
10 garlic cloves
10 garlic cloves
leaves from 10 sprigs fresh thyme
1 cup extra-virgin olive oil
1-2 cups chopped Spanish onions
2 cups dry white wine
4 stems fresh basil
salt and freshly ground black pepper
1. Preheat the oven to 350°F.
2. Wash the tomatoes, cut out the tough stem ends, then cut the tomatoes in half. With a teaspoon, scoop the seeds into a bowl and set the bowl aside. Place the halved tomatoes, cut side up, in a roasting pan or other baking dish that will hold them in a single layer.
3. Chop 6 cloves of the garlic and scatter it evenly over the tomatoes. Sprinkle on the thyme leaves, and then drizzle ½ cup of the oil on top. Roast the tomatoes for 30 to 40 minutes, or until they are very soft.
4. Let the tomatoes cool to lukewarm. Pass them through a food mill, using the small holes, or rub them through a sieve to remove the skins and any remaining seeds.
5. Warm the remaining ½ cup oil in a large nonreactive pan over medium heat. Stir in the onions. Chop the remaining garlic and stir into the onions. Let the mixture sweat gently for 8 to 10 minutes, or until the onions are translucent.
6. Add the wine, then raise the heat and simmer for 15 minutes, or until the liquid has reduced by half. Add the strained tomato pulp. Place a sieve over the pan and pour the bowl of seeds into it so the juice runs into the tomato mixture.
7. Stir in the basil stems and 1 teaspoon of salt. Bring to a boil and simmer for 15 to 25 minutes, stirring often to prevent sticking. When the sauce is thick, taste and add salt and pepper as desired. Remove and discard the basil stems. Serve hot.