Heirloom Tomato Sauce
Heirloom Tomato Sauce Recipe
Yield: 1/2 gallon
Video tutorial: Facebook or YouTube
- 5 large heirloom tomatoes (or 10 small, red tomatoes), cored and cut in large chunks
- 1 large onion, cut in large chunks
- 4 cloves garlic, roughly chopped
- 2 Tablespoons olive oil
- 1 6-oz can tomato paste
- ¼ cup fresh basil leaves chopped
- 1 Tablespoon fresh oregano leaves chopped
- 1 teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes (more or less, depending on how spicy you like it)
- ½ teaspoon fennel seeds
- Salt to taste
Instructions for Adults
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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