CLICK DESCRIPTION FOR FULL RECIPE
Is your garden overflowing with tomatoes? This simple sauce is a great way to use up the abundance - seconds and past-their-prime tomatoes are perfect candidates for this delicious tomato sauce that is full of fresh ingredients and rich flavors. Serve over pasta, on pizzas, or grilled flatbreads.
Prep Time: 20 minutes
Cook Time: 2 - 3 hours
Total Time: 2 hours 20 minutes - 3 hours 20 minutes
Yields: 1 quart
Ingredients:
6 pounds fresh tomatoes, any variety (Produce)
2 TBSP olive oil (Aisle 6)
1 small white onion, diced (Produce)
2 garlic cloves, minced (Produce)
2 TBSP sugar (Aisle 6)
½ - 1 TBSP kosher salt (Aisle 6)
1 TBSP Italian seasoning blend (Aisle 6)
Directions:
Set a large pot of water over high heat and bring to a boil.
While the water heats, fill a large mixing bowl with ice and cool water. This will be used for an ice bath later.
Using a very sharp knife, score the bottoms of the tomatoes with an “X” being sure to only cut through the skin and not all the way into the flesh.
Place the cut tomatoes in the boiling water for 5 minutes (you may have to work in batches, depending on how big your pot is), removing them when the skin begins to pucker and wrinkle.
Remove the tomatoes from the boiling water and plunge into prepared ice bath to cool.
While the tomatoes cool, set a large Dutch oven, or other heavy-bottomed pot, over medium heat and add the olive oil. When the oil has heated, add the diced onion and garlic, stirring to combine. Cook, stirring occasionally, until onion begins to soften and garlic is fragrant. Reduce heat to low, being sure to keep an eye on the vegetables to avoid scorching.
When the tomatoes have cooled, peel off and discard the skins. Then, cut in half, remove the core, and roughly chop the tomatoes. (This doesn’t have to be perfect; the tomatoes will break down as they cook).
Add the tomatoes to the onion and garlic, stirring in the sugar and kosher salt. Cook, uncovered, for 2 - 3 hours, or until sauce has thickened and reduced by at least half. Be sure to stir the sauce occasionally to avoid scorching on the bottom.
Taste the sauce and add more kosher salt, if desired. Stir in the Italian seasoning before using.
If a smoother sauce is desired: Blend the sauce with an immersion blender after it has cooked down or very carefully transfer it to a blender and blend until smooth.
When the sauce has cooled, transfer to a clean glass quart jar, labeling the jar with the contents and date of production, and store in the freezer for up to six months.
Grilled Caprese Flatbread
Enjoy the flavors of fresh tomato, basil, and mozzarella on this easy grilled caprese flatbread that’s ready in under 10 minutes! It makes for a great appetizer or late summer light dinner.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yields: 4 snack-sized servings
Ingredients:
Flatbread crust (Bakery)
¼ cup tomato sauce (from recipe, or Aisle 4)
¼ cup fresh mozzarella pearls (Deli)
¼ cup cherry tomatoes, sliced (Produce)
Torn basil leaves (Produce)
Balsamic glaze, for serving (Aisle 3)
Directions:
Preheat grill to maintain a temperature near 400 degrees. Spread the tomato sauce over the flatbread and sprinkle the mozzarella, cut tomatoes, and torn basil leaves over the top. Grill the flatbread for 3 - 5 minutes, or until the bottom is crispy and the cheese is slightly melted. Drizzle flatbread with balsamic reduction, slice, and serve.
12 сен 2024
