-
Prep time
20 minutes
-
Cook time
1 hour 30 minutes
-
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
Continue After Advertisement
Ingredients
-
4 cups
Heirloom Tomatoes
-
1/2 cup
Butter
-
1/4 cup
Olive Oil
-
3
Egg Yokes
-
1/4 cup
Red Wine (or red wine vinegar)
-
6
Garlic cloves
-
2 tablespoons
Marjoram
-
2 pinches
Redmond Real Salt
-
2 dashes
Pepper
Directions
-
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.
See what other Food52ers are saying.