Heirloom Tomato Sauce

Why is this tomato sauce different from all other tomato sauces?

Good question, I’m glad you asked. As anyone knows who has taken my pasta level 1 class, I start all of my pasta sauces off with garlic, red pepper flakes and olive oil.

However, in this sauce, I don’t want even the slightest kick from the red pepper flakes. Don’t get me wrong, they would be delicious in here. Yet this sauce was created for a dish far more delicate than pasta. It was made to be eaten on top of an eggplant and burrata roll-up. The burrata is delicate in flavor and I didn’t want anything to overpower it. Hence, the trick to this sauce is to highlight only the sweetness of the tomatoes and keep it as simple as possible.

Does that mean I can’t eat it with pasta?

No! It would be amazing with pasta. Top with parmigiano reggiano and some toasted pine nuts if you like.

What else can I eat it with?

As far as I’m concerned you can put it in a mug and drink it! It would be wonderful to use to make an eggplant parmigiana or a lasagna. As a sauce to top fish and chicken, I actually think it is too delicate and you would want a little more of a kick. Be inventive and try things out. You tell me what you like it with.

You say to cook it on low for several hours? Do I have to do this? What if I am rushed?

Then turn up the flame!! But with a low flame you are ensuring the delicacy of the tomato sauce. Sometimes we all have to speed things up and that is ok.

Ingredients:

• extra virgin olive oil, to generously coat pan, about ⅓ cup
• mixed colors of heirloom tomatoes – about 1 ½ pounds – chopped, removing the center brown spot that was attached to the vine
• a handful of basil leaves – no need to cut them!
• two cloves of garlic
• salt, kosher, a good teaspoon

Directions:

1. Put pan over medium heat while you prepare your ingredients.
2. Add olive oil and garlic.
3. Let garlic infuse its flavor into the olive oil for a few minutes. Watch the bubbles. Don’t let garlic burn.
4. Add tomatoes and stir.
5. Add basil and stir.
6. Let saute for a couple minutes.
7. Add salt, stir and, lower heat to medium low and let tomatoes cook for about 2 hours.
8. When soft enough, smush tomatoes down with a fork or with the back of wooden spoon.
9. Taste sauce. If you want it to be a little thicker cook longer.

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