Heirloom Tomato Sauce

(formerly titled 'getting the italian out')

in less than 6 months (crap, only a few days longer than 5 months!), i'll be married.  that is not so shocking to me as i think that i already feel married to the meat-eater...  however, what is shocking to me is that, assuming i change my name (which is the current plan), i'll be losing a huge chunk of my identity.  the identity that, despite being 1/4 irish and 1/4 english, has always been italian.

With that in mind, i'm going to make the most of these final months as an italian-girl-from-central-new-jersey(yes like the jersey shore kids)-who-used-to-work-at-merry-go-round(omg! those cavariccis go SO well with that IOU sweatshirt!!!!  yes i work on commission, why do you ask?)-and-drive-a-mustang-with-louvers-and-a-big-fat-oakley-sticker-on-it and see if i can manage to live up to every stereotype that identity deserves.

so this is another tomato sauce recipe...  because what italian girl doesnt have at least 5 of these up her sleeve?  

this one was created from a fairly innocent place though - no sopranos wannabe moments or anything - just the fact that winter CSA included lots and lots of farm-jarred items, the best of them being heirloom tomato puree.  which is way too good to just throw over angel hair and too delicate to poach eggs in.  This recipe seems to really highlight the awesomeness that is that puree.

Heirloom Tomato Sauce
courtesy of me

1 tbsp olive oil
1 tbsp butter
2 - 3 cloves of garlic - minced
pinch or two of crushed red pepper (optional)
1 jar (24 oz) heirloom tomato puree (if you can get it from Norwich Meadows Farm, you should!)
2 tbsp tomato paste (do not use the double-concentrate stuff - its too strong for the heirloom puree)
salt & pepper


Place olive oil, butter, minced garlic and pinch of red pepper (if using) in heavy pan over low heat. 
Saute for 10-12 minutes, watching to ensure that garlic doesnt burn.

Once garlic starts to turn a bit brown and oil/butter are well combined, remove from heat and pour in tomato puree. 
Add salt & pepper to taste. 
Return to heat and turn up a bit to med-low, bring to a simmer and simmer for ~ 5 - 10 mins. 
Stir in tomato paste. 
Continue to simmer about 20 mins, stirring occasionally, until sauce has thickened a bit.


roopa said...

Excuse me, what are those round brown things at the back of the plate? Hiding meatballs back there?!?!

kristen said...

those are Nate's meatless meatballs! Dont know if that particular set was the zesty or the original, but...


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