Slow-Simmered Heirloom Sauce
This Slow-Simmered Heirloom Sauce uses fresh heirloom tomatoes, onions, garlic, bell pepper, and a blend of herbs and spices for a rich, savory sauce. Perfect for pasta, pizzas, or as a stew base.
Ingredients
- 20-25 small to medium heirloom tomatoes from my own garden
- 3 tbsp unsalted butter
- 4 tbsp olive oil
- 2 medium yellow onions
- 4 cloves garlic or garlic paste
- 2 tsp salt
- 1½ tbsp dried basil
- 1 tbsp soy sauce
- 1½ tbsp dried oregano
- 1½ tbsp brown sugar
- 1 tsp pepper
- 1 large bell pepper
- 1 tbsp Worcestershire sauce
- ½ tsp red pepper flakes
- 1-2 bay leaves
- ¼ cup bottled lemon juice set to side
- 2 small cans tomato paste
- 2 tbsp balsamic vinegar
- ¼ cup chicken broth
Instructions
- Score the bottom of each tomato with an X. Place them in boiling water for about a minute until the skins start to wrinkle.
- Transfer the tomatoes to an ice water bath to cool. Once cooled, peel off the skins, remove the cores, and set the tomatoes aside in a large bowl.
- Blend the tomatoes, onions, garlic, and bell pepper in batches until smooth. Pour the pureed mixture into a large stockpot.
- Add butter, olive oil, salt, basil, soy sauce, oregano, brown sugar, pepper, Worcestershire sauce, red pepper flakes, and bay leaves to the pot. Stir well and bring the mixture to a rolling boil.
- Once boiling, reduce the heat to low and let the sauce simmer for 2 1/2 hours, stirring every 15 minutes to prevent sticking. This slow simmering will deepen the flavors.
- If canning, sterilize jars and lids. Add 2 tbsp lemon juice to each jar, then fill with the simmered sauce.
- Seal the jars, place them in boiling water, and boil for 45 minutes. Let the jars cool overnight, then store them in the pantry.