Heirloom Tomato Pasta Sauce
Ingredients
- 2 lbs. Heirloom Tomatoes (about 4-5 medium), cored and chopped
- 3 tablespoons Oliver’s Own Everyday Arbequina Extra Virgin Olive Oil
- ½ medium White Onion, finely diced
- 3 cloves Garlic, minced
- 1 teaspoon Kosher Salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon sugar (optional, balances acidity)
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
- 6-8 fresh basil leaves, torn
- 1 pinch crushed red pepper flakes (optional, for heat)
- Freshly grated Parmesan or Pecorino Romano, for serving
Instructions
Prep the tomatoes: For a smoother sauce, peel tomatoes: score an “X” on the bottoms, blanch in boiling water for 30-45 seconds, then slip off skins. (Optional if you prefer rustic texture.) Chop tomatoes and set aside.
Cook aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add onion and cook for 4-5 minutes until soft and translucent. Stir in garlic and cook for 30 seconds, just until fragrant.
Simmer the sauce: Add chopped tomatoes, salt, pepper, oregano, and sugar (if using). Bring to a gentle simmer and cook uncovered for 25-30 minutes, stirring occasionally, until the tomatoes break down into a rich sauce. Add a splash of pasta cooking water if it gets too thick.
Finish: Stir in torn basil and red pepper flakes (if using). Taste and adjust seasoning. Toss with hot cooked pasta, adding a little reserved pasta water to help the sauce cling.
Serve: Top with freshly grated Parmesan or Pecorino Romano. Drizzle with a little more olive oil for extra richness, if desired.
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