Ingredients
3 lbs of
very ripe red or yellow heirloom tomatoes, peeled and seeded (seeds strained and juices reserved, about 3/4 cup)
6 large garlic cloves, skinned and minced
1/2 C of Extra-virgin Olive Oil
3/4 Tsp of WildCheff French Grey Salt
2 Tbsp of WildCheff Sicilian Blend
Fresh Ground Pepper to taste
1 Tsp of Aged Balsamic Vinegar
Directions
Place
the tomatoes in a food processor and process until coarsely chopped.
Heat a large heavy-bottomed
stock pot at medium-high heat. Add the olive oil and garlic and sauté for 1 minute only. Add the tomatoes, reserved
tomato juice, WildCheff Sicilian Blend and bring to a boil. As soon as the sauce reaches boiling point, reduce
heat to medium to medium-low and simmer uncovered for 35 to 40 minutes until the sauce has thickened and the tomatoes separate
from the olive oil, stirring from time to time. Add the WildCheff Grey Salt, pepper and balsamic. Continue to simmer
for 2 to 3 minutes. Remove from heat and transfer to a bowl to cool, or proceed with your recipe of choice.
Note:
Refrigerate up to 3 days or freeze up to 1 month.
To Can the Sauce:
If making large batches
of this sauce for canning, reduce the olive oil to 1/3 cup and omit the reserved tomato juice. The cooking time will more
than double every time you double the recipe.
Meanwhile, prepare canner, jars and lids. Remove tomato sauce from heat;
set aside.
Before packing each jar of tomatoes,
add 1 tablespoon lemon juice to each jar. Pack hot tomatoes into prepared jars to within a generous ½ inch of top of
jar. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim, center lid on jar. Screw band
down until resistance is met, then increase to fingertip-tight.
Place jars in canner, cover completely with water; cover canner. Bring to a boil; process 40 minutes. Remove
canner lid; wait 5 minutes. Remove jars, cool and store.
