Author Notes
Sauce is one of the best ways to preserve tomatoes. Grilling the tomatoes adds a smokey flavor and softens the skins. —chris fischer
Ingredients
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8 pounds
ripe tomatoes, grilled or blanched, peeled and cored
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1 cup
olive oil
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4 cups
loosely packed basil leaves
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4
garlic cloves
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salt
Directions
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Note: This sauce can be made by leaving the skins on the tomatoes or peel them off by blanching in boiling water or blistering on the grill.
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Put the tomatoes in a heavy-bottomed Dutch oven and place over a medium flame.
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Add the oil, basil, garlic and a little salt to the tomatoes.
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Bring the sauce to a simmer, then turn down to low and cook, stirring frequently until the tomatoes
break down, release their juices and the sauce thickens––approximately 90 minutes.
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Season with additional salt. Refrigerate, freeze, can or serve immediately.
Chris Fischer grew up on Martha’s Vineyard, a member of the twelfth generation of his family to inhabit the island. After cooking in some of the leading kitchens in the world—Babbo in New York City, the American Academy in Rome, St. John Bread & Wine and The River Cafe in London—he returned back to Beetlebung. Just down the road from the farm, he currently serves as the chef at the Beach Plum Inn & Restaurant.
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