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Prep time
20 minutes
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Cook time
1 hour 30 minutes
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Serves
8-10
Author Notes
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
Ingredients
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4 cups
Heirloom Tomatoes
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1/2 cup
Butter
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1/4 cup
Olive Oil
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3
Egg Yokes
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1/4 cup
Red Wine (or red wine vinegar)
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6
Garlic cloves
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2 tablespoons
Marjoram
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2 pinches
Redmond Real Salt
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2 dashes
Pepper
Directions
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Chop your garlic and chop and core your tomatoes.
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Heat a sauce pan with the olive oil and butter and allow to melt. Add the garlic and lightly brown.
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Add your tomatoes and cook for about 20 minutes and then press down and mix all the tomatoes together.
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Add the red wine vinegar and marjoram and allow to simmer for at least an hour.
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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.
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