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lbs heirloom tomatoes, chopped
tbsp dried basil (or 1/4 cup chopped fresh basil)
Salt and pepper, to taste
In a large saucepan, combine the tomatoes, garlic, basil, balsamic vinegar and salt and pepper. Stir together.
Place the pan on the burner and heat over medium heat until boiling. Reduce heat, cover and simmer for 1 hour. Using an immersion blender (preferably), puree the sauce in the pan to desired consistency. Be careful, it will be very hot. Add the butter and stir to combine.
Cover and cook for an additional 10 minutes.
Winey Burgers with Heirloom Tomatoes
1. In a small saucepan, bring the wine, shallot, garlic, and brown sugar to a low rolling boil over medium to medium-high heat, stirring until the sugar is dissolved. Boil until the wine is reduced to about 1/2 cup, about 20 minutes. Remove from heat. Add the butter and whisk until smooth. Season the sauce with kosher salt and pepper.
2. In a medium bowl, season the beef mix in half of the red wine sauce and the Worcestershire. Form into 4 patties (thinner in the centers for even cooking).
3. Heat a cast-iron skillet over medium to medium-high. Add the oil, one turn of the pan. Cook the patties for about 4 minutes. Turn the patties over and top with the remaining wine sauce, about 1 tbsp. each. Top each patty with 1 slice of cheese. Cover with foil and cook until the cheese melts, 2 to 3 minutes more.
4. Build the burgers with the bun bottoms, lettuce, patties, and tomatoes season and set the bun tops in place.
Heirloom Tomato Sauce
Tomatoes at their peak have few rivals. Capturing their flavor beyond their season is a treat. This recipe allows you to enjoy the current harvest of heirloom tomatoes now, and pack some sauce away in the freezer for the winter months. Halving or doubling the recipe yields the same wonderful results.
1/4 cup olive oil, plus additional
2 red onions, thinly sliced
4 cloves garlic, chopped
8 lbs heirloom tomatoes, cored and quartered or halved
2 tsp salt, plus additional
1 tsp pepper, plus additional
2 tsp dried basil
1 tsp dried oregano
1 bay leaf
Heat the oil in a large stockpot over medium heat. Add onions and garlic. Cook until onions are translucent. Stir often, taking care not to let the edges of the onions brown.
Add remaining ingredients and partially cover the pot with a lid. Once the contents come to a simmer, adjust the heat to maintain a low simmer. Cook for about thirty minutes, until tomatoes break apart very easily with a wooden spoon.
Using an immersion blender, blend until smooth. Add 2 tablespoons more olive oil, adjust salt and pepper to taste. Blend a little more. (Alternately, allow to cool a bit, then carefully puree in a blender.) Cool completely. Portion into plastic containers and freeze.
Yogurt tubs work just as well as plastic storage containers. Label and date the lids. Include serving size or volume amount on the label. For best flavor and quality, use the sauce within 6 months of freezing.
Prior to cooking with the frozen sauce, allow it to thaw on the kitchen counter. Or, run it under hot water so that you can pop it out of its container. Put the frozen sauce in a lidded pot, over very low heat until it thaws completely.
Think of this sauce as a pantry staple from your freezer. In its simplest form, toss it with pasta and shower it with freshly grated parmesan cheese for a comforting meal. Dress it up with olives, capers and anchovies to make puttanesca sauce. Jump start a bolognese sauce when you add it to browned ground beef. Just a few ideas to get your wheels turning.
Seasoning Heirloom Tomato Sauce
I use a mix of oregano and thyme and basil, and then finish the dish with some shredded fresh basil on top. You can switch up the herbs any which way you like.
And if you have the opportunity to mix different varieties of tomatoes then you’ll get a blend of different notes of sweetness and acidity. The tiny bit of sugar bumps up the natural sweetness of the tomatoes it’s a nice touch.
However you make it, this Pasta with Fresh Heirloom Tomato Sauce is the quintessential summertime pasta meal.
More Summertime Pastas:
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A simple pasta sauce recipe, made in traditional fashion
It took me two 16-hour days to prep, cook and can my tomatoes and I ended up with only about 40 pints worth of the precious sauce — most of which I ended up giving away! However exhausting the experience was, I found it profoundly satisfying and humbling. I felt connected to my ancestors in a way I never had before… My great-grandmother must have been doing this her whole life!
Although I made several different kinds of sauces that weekend, the classic tomato sauce with basil remains my favorite. You can make it either with red or yellow heirloom tomatoes. It is perfect with pasta and some parmesan shavings. It also makes the most delicious topping for a pizza margherita I even like to poach eggs in it, which I serve with a slice of crusty sourdough.
Cooking with Kids: Heirloom Tomato and Provolone Sauce
Every fall, I make a big batch of Roasted Tomato Sauce (and, last year, tomato paste) and can it for wintertime. Opening up a jar of it in the dead of winter is glorious. It&rsquos like bottling summertime. But this year I just haven&rsquot gotten to it and really am not sure if I will. While I love having my own, fresh, homemade sauce ready to go, I&rsquove had a lot on my plate lately.
But I still want to make it.
In the meantime, I am small batch cooking with tomatoes. This lovely Heirloom Tomato and Provolone Sauce is a thick, hearty, slow-cooked sauce with a sharp, but craveworthy, taste. It&rsquos enriched with a little butter too, an idea I gleaned from the latest issue of Bon Appetit (it&rsquos in Molly Wizenberg&rsquos column).
All in all, this sauce can be made in a little over an hour. You start by chopping tomatoes and crushing garlic. Toss it in the pan with a few other ingredients and bring to a boil. Reduce the heat and let it simmer for an hour. Then, you puree the sauce, add the butter and cook for a few more minutes. Ready to serve.
Paige and Will helped me make this sauce. Paige transferred most of the ingredients to the pan and stirred it all together. Meanwhile, Will ran the scraps out to the compost pile. They love helping in the kitchen &mdash anyway that they are asked to.
When adding herbs to any dish, you must remember the proper way to use them and when to add them.
Fresh herbs are more delicate and require less cooking time to avoid their flavor from diminishing. Dried herbs are more pungent than fresh so you want to use them at the beginning of the cooking process.
- Fresh herbs - add towards the end, or at the end of the cooking process.
- Dried herbs - add towards the beginning, or at least by the middle of the cooking process.
Heirloom Tomato Sauce Recipe The HH and I made a HUGE and I do mean HUGE batch of heirloom tomato sauce the other day and no, I didn’t can it. Not this batch of sauce anyway. We have a giant pasta feed coming up, and I wanted to make sure we had enough tomato sauce on hand for the party so I went ahead and used up our first giant tomato harvest to make it. If you have an enormous amount of tomatoes on hand and your looking for an awesome heirloom tomato sauce recipe, this is the one. Ingredients 15 pounds heirloom tomatoes 5 cans tomato paste Cento brand> 2 pounds zucchini, chopped 8 ounces heirloom carrots, chopped 6 ounces Swiss chard 3 onions, chopped 1 head of garlic, minced 1 jar red roasted peppers, drained and chopped 2 cups fresh basil, chopped 3 tablespoons olive oil 1 tablespoon dried oregano 2 teaspoons kosher salt 1 teaspoon pepper 1/2 bottle Merlot wine In a 12 or 16 quart stock pot saute the onions and garlic in olive oil over medium heat for a few minutes. Add carrots, chard, zucchini, red peppers and about half of the tomatoes and cook for another 10 minutes, stirring frequently. Add remaining ingredients, reduce heat to a simmer, and cook for 4 to 5 hours stirring the sauce every so often. Once the sauce has thickened up and turned a nice deep red color, remove the stock pot from the stove and let cool for 15 minutes. Using an immersion hand blender, puree your sauce until nice and smooth. This heirloom tomato sauce can be stored in the refrigerator for up to three days or packaged in freezer containers and stored in the freezer for up to 6 months. *This sauce is not recommend for canning. Stay tuned for one that is. This handy dandy Fruit and Vegetable Chopper saved me a ridiculous mount of time in the kitchen as I put this recipe together. I pretty much want to marry it I love it so much. This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month. directions
NOTE: It is best to have an onion that is not to strong for this dish. Take a thin slice and taste it. If it is strong, slice it as directed and then soak it in a couple of changes of ice cold water. This will usually make the taste milder.
I sometimes soak the onion slices in a mixture of vinegar and ice water (half and half for about 30 minutes) the last time before I start to assemble the salad. Drain the onion (if soaked) before assembling salad. This is kind of a Japanese Italian fusion salad.
Arrange the slices in a row on a long plate or serving dish. First a slice of tomato, then onion, then cheese. Stand the slices at an angle forming a tube (each subsequent slice is placed so that it shows about 1/4" of the slice below).
Continue repeating the order until all ingredients are used. Place the whole basil leaves against the tomato every once in a while throughout the salad. Sprinkle the minced green onion over all.
Mix mirin, vinegar, soy, sugar, sesame oil and MSG until dissolved. Pour the sauce, sparingly, over the salad (don't drown it). Refrigerate 30 minutes before serving.
Heirloom Tomato Sauce
Assist with stovetop cooking for safety and the immersion blender.
Instructions for Kids
Cut tomatoes, onion, and garlic and place them in a large stockpot. Drizzle with olive oil.
Bring pot to a boil, stirring occasionally to prevent food from sticking to the bottom of the pot and overbrowning. Cook at a boil for 5-8 minutes. When the onions begin to soften and turn translucent, reduce the heat to a low simmer for 20 minutes. Then, turn off the heat.
Remove the stockpot from the stovetop. Add the tomato paste and remaining ingredients to the stock pot. Use an immersion blender to blend until smooth.
Allow sauce to cool to room temperature. Pour into a large storage container or jars and place in the refrigerator. This will keep for 1 to 2 weeks. Use it right away on pizza, pasta, lasagna, or even as tomato soup! You can also store it in the freezer for up to a year.
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