This rustic sauce is one of my favorite ways to use up those last tomatoes lingering at the market, no peeling or canning required. I make this a little differently depending on what I find at the farm stands. In my last batch I threw in a pint of cherry tomatoes and the flavor was unreal. This freezes incredibly well so I like to make a double batch and freeze a few jars for later use. If fresh tomatoes are no longer in season, jarred tomatoes will still taste wonderful. I love having this sauce on hand for any recipe that calls for tomato sauce.
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Farmstand Tomato Sauce
Description
This rustic sauce is one of my favorite ways to use up those last tomatoes lingering at the market, no peeling or canning required. I make this a little differently depending on what I find at the farm stands. In my last batch I threw in a pint of cherry tomatoes and the flavor was unreal. This freezes incredibly well so I like to make a double batch and freeze a few jars for later use. If fresh tomatoes are no longer in season, jarred tomatoes will still taste wonderful. I love having this sauce on hand for any recipe that calls for tomato sauce.
Ingredients
Makes about 6 cups of sauce
3 lbs tomatoes – chopped OR 2 -28 oz cans whole or diced tomatoes
I pint sungold/cherry tomatoes- optional
1/4 cup olive oil
2 small-medium onion, diced
8 cloves of garlic, smashed
1/2 teaspoon oregano
sea salt
freshly ground pepper
1/2 cup red wine
a few sprigs of basil
Variation: for a richer sauce use 2 tablespoons butter + 2 tablespoon olive oil
Instructions
- In a dutch oven heat 1/4 cup of olive oil. Add the onions and garlic and cook for 7-8 minutes until they start to brown. Add the oregano and wine and simmer until it is jammy and mostly evaporated about 5 minutes.
- Add the tomatoes and season with salt. Cover and cook for 20 minutes. Stir once or twice so the tomatoes dont stick to the pan.
- Remove the lid and increase the heat to medium and continue cooking for 30-40 minutes. (I used really juicy farmstead tomatoes so they needed the time to cook down and the flavors to concentrate. If you are using jarred tomatoes keep your eye out in case it looks dry-add splash or water.)
- Transfer to a high speed blender and blend until smooth. Season to taste. Allow to cool to room temperature and transfer to mason jar with a basil leaf. Store in the fridge.
*If you are planning to freeze the sauce ladle the sauce into jars leaving 1-1.5 inches of headspace- the sauce will expand when frozen. Refrigerate overnight before freezing. This will help prevent the jars from cracking. Store in the freezer for up to 6 months.
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