Roasted Heirloom Tomato SauceFrom victoriaregina 5 years ago
- Start to finish: 3-4 hours. shopping list
- 5 pounds heirloom tomatoes (a mix of Brandywine, Eva Purple Ball, Rose de Berne and Livingston’s Favorite is recommended) shopping list
- 12 cloves garlic shopping list
- Leaves from 12 sprigs fresh thyme shopping list
- 1 cup extra-virgin olive oil shopping list
- 2 cups chopped Spanish onions shopping list
- 2 cups dry white wine shopping list
- 4 sprigs fresh basil, leaves only shopping list
- salt and ground black pepper, to taste shopping list
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.
The Cookvictoriaregina USA, VA
The Rating10 people
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 n...moretrev in Bogangar loved it
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 an...morevalinkenmore in Malott loved it
I love this recipe especially all the garlic.
Five forks and a big smile.trigger in loved it