Taking your tomato sauce to a whole new level. This is a rich and creamy sauce that will stick to any pasta, including zucchini pasta, that you top it over or what I like to do is you top in on a flaky white fish. In here you will find a harmonious combination of butter, olive oil, and egg yokes that add a unique and deep richness to your classic tomato sauce. —Schlimm
1 hour 30 minutes
Red Wine (or red wine vinegar)
Redmond Real Salt
In This Recipe
Chop your garlic and chop and core your tomatoes.
Heat a sauce pan with the olive oil and butter and allow to melt. Add the garlic and lightly brown.
Add your tomatoes and cook for about 20 minutes and then press down and mix all the tomatoes together.
Add the red wine vinegar and marjoram and allow to simmer for at least an hour.
Lastly take the heat down low and add the egg yokes on at a time while continuously but lightly stirring until fully mixed. Continue to add each egg yoke one at a time. Lastly add salt and pepper to taste.