Karen's Homemade Golden Tomato Sauce
The most flavorful low-acid Summer Tomato Sauce with a Secret Ingredient! Perfect end of the season recipe when tomatoes are most plentiful.
Servings: 28 1/4 cup servings
Equipment
- 1 large heavy soup pot
Ingredients
Golden Tomato Sauce:
- 11 pounds large golden tomatoes I used Golden Brandywine (will have about 6 cups of tomato juice when strained)
- 2 tablespoons extra virgin olive oil use oil form garlic purée
- 1 cup onions peeled, 1/4" dice
- 2 1/2 tablespoons shallots peeled, 1/4" dice
- 1 tablespoon garlic peeled, minced
- 1 1/2 teaspoons sea salt to be added AFTER sauce has cooked
Garlic Purée:
- 6 large garlic cloves Cut in half horizontally, or 12 medium ones
- 1/3 cup extra virgin olive oil (to cover the garlic in pan)
Instructions
Garlic Purée:
- Peel garlic, cut in half vertically, add to a small 5" skillet add 1/3 cup olive oil or just to cover the cloves. (Alternately, use 12 medium cloves.)
- Bring to a simmer and cook over a LOW simmer to soften, about 10 minutes, Do not brown at all; just nice softened garlic!
- Cool. Remove garlic to a small cutting board and mash using the side of your knife to a purée consistency. Use the garlic "oil" for the sauce. (Will have leftover for another recipe.) Will have about 3 1/2 tablespoons of purée.
Golden Tomato Sauce:
- Fill a large soup pot halfway with water, bring to a boil. In the meantime, prepare the tomatoes. Cut out the round blossom end of the tomatoes with a sharp paring knife. Cut and "x" on the bottom of the tomato (this helps the peel loosen when cooked.)
- When water boils, add the tomatoes and cover. After one minute - take a peek and look for the tomatoes skins pulling away from the tomato meat. Carefully put into a clean sink, leave to cool a bit.
- When you can handle then, peel all in a clean sink, discarding the skins. Cut the tomatoes in half horizontally on a cutting board. Place a fine mesh colander over a large bowl and squeeze well - the juices will fall into the bowl. Repeat with all tomatoes, discard seeds, save ALL juices for the sauce!
- Cut the tomatoes into a medium dice. In a heavy, non reactive pot add 1 1/2 tablespoons of extra virgin olive oil, place over low heat to warm. Add the onions, shallots and garlic - sauté for 5 minutes until translucent but not colored. Add the golden diced tomatoes, give a stir, cook over medium heat until there is NO liquid in the pot, and the tomatoes start to stick in the pan.
- Add Garlic Purée and reserved 5 cups of golden tomato juice> Bring to a simmer, stirring. Cook uncovered for 1 hour.Add cup to 1 last cup of tomato juice, give a stir and cover. Cook over a low simmer 30 minutes.
- Add sea salt, taste for seasonings. Enjoy!
- Tomato sauce can be packed into 2 cup containers and frozen, or canned in a hot water bath for longer storage
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 44kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 166mg | Potassium: 475mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 0.2IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg