How to make it

  • Preheat oven to 350.
  • Cut the tomatoes in half.
  • Wash the tomatoes, cut out the tough stem ends, then cut the . With a teaspoon, scoop out the seeds into a bowl and set aside. Place the halved tomatoes in a roasting pan or other baking dish that will hold them in a single layer, cut side up.
  • Chop 6 cloves of the garlic and scatter them evenly over the tomatoes. Sprinkle on the thyme leaves, then drizzle 1/2 cup of the oil on top. Roast for 30 to 40 minutes, or until the tomatoes are very soft.
  • Let the tomatoes cool to lukewarm. Pass them through a food mill, using the small holes, or rub them through a mesh strainer to remove the skins and any remaining seeds.
  • In a large stainless-steel or enamel pan over medium, warm the remaining 1/2 cup of oil and 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.
  • 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 strained seeds into it so the juice runs into the tomato and onion mixture.
  • Stir in the basil and 1 teaspoon of salt. Bring to a boil and simmer for about 20 to 25 minutes, stirring often to prevent sticking. When the sauce is thick, taste and season with salt and pepper. Remove and discard the basil leaves. Serve hot.
food milling the tomatoes   Close
tomatoes halved   Close

Reviews & Comments 6

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    trigger ate it and said...
    I love this recipe especially all the garlic.
    Five forks and a big smile.
    Was this review helpful? Yes Flag
  • victoriaregina 9 years ago
    This makes 4-6 cups.
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    This is a wonderful recipe and you deserve a 10 instead of a 5! Just curious, how much sauce did this yeild? I have some heirlooms growing and if they develope in time n(we are in Seattle) I would like to try this. Thanks for the wonderful post and pictures.
    Was this review helpful? Yes Flag
  • huxter 9 years ago
    I love the sound of this too although Brandywines are hard to source Down Under and somewhat difficult to grow .I got about 10lb last year off 6 plants but ate the lot fresh .Still this would be good with even my more mundane tomato types .I read US sites advertising heirloom tomato seed and drool but we can't import them at the moment due to some bureaucratic hiccup ! Nearly seed raising time here too .I'm cleaning my trays at the moment ready to start on the summer crop .I'll bookmark this for 6 months time .Way to go !
    Was this review helpful? Yes Flag
    " It was excellent "
    trev ate it and said...
    How good is this? I'm into heirloom tomatoes! The flavours and textures are amazing. Although I am reluctant to cook the heirloom tomatoes, I reckon that this recipe would do the tomatoes justice. How nice this sauce would be? Next season, which is not too far away, I'll get some tomatoes in and I'll give this recipe a go. Cheers!
    Was this review helpful? Yes Flag
  • ttaaccoo 9 years ago
    This is a great idea! Our 2 heirloom plants don't have fruit yet this summer. They are the best tomatoea ever!! brandywine and a cherry tomato also old seeds. thank you for posting. 5555555555555
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes