Homemade Rustic Tomato Sauce – By Joe Scrizzi

This recipe has been passed down through generations in my family and I’m sure its similar in other nationalities/families as well.

This recipe has been passed down through generations in my family and I’m sure its similar in other nationalities/families as well.
Growing up in my family, we always took the end of season tomatoes and other veggies and roasted them into a sauce. It was a group event, everyone helped from little on up. I recall removing stems off tomatoes and tearing leaves off the fresh herbs (basil, oregano, thyme) when I was a kid. Just thinking about it sends me back and I can smell all the fresh scents in the kitchen, it was truly a family affair! Back then, everyone had a garden full of all sorts of vegetables. The recipe that I will share today, doesn’t have measurements, it’s one of those that you fill the baking dishes, add fresh garlic, herbs, olive oil & fresh pepper.

I opted not to plant a garden this year other than perennial herbs that I use daily. My plan has worked out greatly in a way of hitting more farmers markets and local farms and getting to know where my produce comes from. I picked up white onions & several pounds of plum/paste tomatoes from Misty Valley Farms. Assorted Peppers, Cherry Tomatoes, Beefsteak Tomatoes, Garlic, Eggplant & Scallions from Crooked Row Farm. Last, but far from least cremini mushrooms from Primordia Farm.

Homemade Sauce

Assorted tomatoes, cored & quartered (cherry tomatoes, leave whole)
White or Yellow Onions, outer skin removed, chunked
1 head Garlic
Bell Peppers (any color), seeded, pith removed, halved
2 bunches scallions
1 Eggplant, sliced and coarsely chopped (opt.)
1 # Cremini mushrooms, cleaned and halved (opt.)
Olive Oil
Salt & Pepper
Fresh herbs (Basil, Oregano, Thyme, Parsley)

Place all ingredients in baking dishes, drizzle with olive oil, generous with fresh pepper and roast at 400deg F. 30 to 40 minutes. Let cool slightly and transfer veggie mixture to a blender or large stock pot. If using a blender, pulse slowly (as mixture is still hot) to break up tomatoes & peppers. Then transfer to stock pot.

If transferring directly to stock pot, use an immersion blender and blend slowly to break up veggies. Turn heat to medium and bring sauce to bubbling. Turn to low, place lid on and stir every 20 minutes, keep on heat to reduce mixture and blend flavors. Stir in chopped fresh herbs towards the end of the process.

Once you are satisfied with the consistency of your sauce, taste and re-season if needed. Let cool to be canned, frozen or even gifted! The sauce will taste even better the next day!

~ Bon Appetite!

Chef Notes: If you prefer a sweeter sauce, use Sweet Vidalia Onions or add in a vegetable that has natural sugars, like carrots. A lot of people add sugar to cut the acidity, it’s best to add natural ingredients.

 

Crooked Row Farms
New Tripoli, PA

Primordia Farms
Lenhartsville, PA

Misty Valley Farm, Inc.
1425 Valley Rd
Northampton, PA

Crooked Row Farm & Primordia Farm can be found at Trexlertown Farmers Market every Saturday in the Summer.
Misty Valley Farms produce can be found at local restaurants, such as Joey B’s on Delaware Ave in Palmerton.  and Stefano’s Italian Grille on Rte. 329 in Northampton.

 

For more fresh recipes and articles by Joe Scrizzi click here…