To help feed my feeding frenzy, I turned once again this year, to the Ladybug Truck, Mariquita Farm’s bulk buying club. I showed up early at the drop-off point (a.k.a. Piccino), and indulged in a lovely brunch al fresco to take the edge off. Roasted Fruit Bruschetta (chewy, crispy slices of house-made bread, slathered with honey butter and topped with roasted strawberries and pluots, basil, and a drizzle of crÃ¨me fraiche) and Salsiccia Pizza (house-made sausage, red onions, mozzarella, topped with two perfectly soft-baked eggs) got me feeling pretty good. And then my supplier came. Score. I procured my 24 pounds of Early Girl gold and got my canning underway. There is nothing in the world like pulling out a jar of canned fresh tomatoes in the dead of winter, and getting a little jolt of summer again. I couldn’t wait to taste my loot and made a batch of sauce right away for that night’s dinner. A simple and utterly satisfying meal of angel hair pasta and Early Girl Tomato Sauce. This sauce is made with four ingredients: peeled Early Girls, a clove of garlic, a spoonful of sugar, and a splash of balsamic vinegar. Cross my heart, that’s all you need. And here’s a secret: add a little cream at the end and you’ve got Tomato Soup! You may recall another recipe for Tomato (Butter) Sauce I shared not long ago...well, I’m not saying that one tomato sauce is better than the other. I love them both the same, in different ways. Like jeans. There are skinny jeans, and there are comfy jeans. There are work jeans, and there are going-out jeans. I could carry this comparison on for a while, but I think you get the idea. What I’m saying is...sometimes you need a little butter comfort in your life. And sometimes you need pure, fresh, healthy, goodness. So, what are you waiting for? Farsi una scorpacciata! Quick, before it’s too late!
As Bay Area gourmands like to say, it’s all about the ingredients. These dry-farmed Early Girl tomatoes are so intense and sweet, they make for an incredibly simple, utterly delicious tomato sauce. I’ve also been known to add a splash of cream at the end and turn this into Tomato Soup!
- About 1 quart container of peeled Early Girl tomatoes *
- 1 clove garlic, minced
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- Heat up a tablespoon of olive oil in a saucepan and add the minced garlic. Sautee to soften the garlic, making sure not to brown/burn.
- Puree the tomatoes in a blender or food processor
- Add the tomatoes, sugar, and balsamic vinegar to the saucepan. Let simmer until sauce thickens.
If you are working with fresh tomatoes, remove the skins by dropping the tomatoes in boiling water for 1 minute. Remove and run under cold water. You should then be able to easily peel the tomatoes.
Recipe Source: LickMySpoon.com.
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