Fresh Tomato Sauce

Rating
4
1 ratings
Servings
4

For Polenta, Pasta, Couscous or Rice

Plump, locally grown tomatoes make this “plain and simple” sauce vibrate with sun-ripened goodness. It’s excellent as is—over polenta, pasta, couscous or rice—or vary it with any number of additions and toppings throughout the harvest season.

Ingredients

  • 3 pounds tomatoes
  • 4 tablespoons Organic Valley butter (or olive oil)
  • 2 tablespoons finely chopped shallots ( or 1/2 cup chopped onions)
  • 2 teaspoons minced garlic
  • Salt & pepper to taste
  • Additions and toppings to taste (see below)

Directions

Use a small, sharp knife to cut the core out of the tomatoes. For a rustic, flavorful sauce peeling and seeding them isn’t necessary. (But if you’re going for a little elegance, immerse the cored tomatoes a few at a time in a pot of boiling water for 10-20 seconds. Remove to a colander and when they’ve cooled, pull the skins off. Cut them in half crosswise and gently dig out the seeds with your fingers.) Dice the tomatoes.

Heat the butter or olive oil in a large skillet over medium-low flame. When the butter begins to foam, add the shallots or onions and cook them, stirring often, 3-5 minutes. Add the garlic and cook another 2-3 minutes.

Add the tomatoes, a large pinch of salt and a small pinch of pepper and raise the heat to medium-high. Let the mixture cook at a good bubble, stirring occasionally, 10-15 minutes. Turn off the flame. Use an immersion blender to puree the sauce (or not—your choice). Return the sauce to low heat to keep it warm until you’re ready to serve it.

A couple of minutes before serving time, stir in additions (see below) as desired, along with salt and pepper to taste. Toss the sauce with hot pasta, or ladle it over soft polenta, rice or whole-wheat couscous. Finish with a topping and serve immediately.

 

Additions and Toppings

  • Add chopped tarragon & Organic Valley heavy cream, and top with Organic Valley blue cheese crumbles
  • Add chopped dill & Organic Valley sour cream, and top with crumbled Organic Valley feta
  • Add sliced olives, dried chile flakes, capers & parsley, and top with Organic Valley Parmesan
  • Add cilantro, chopped green onions and minced jalapeno, and top with Organic Valley Mexican Blend or Pepper Jack cheese
  • Add cooked, sliced Organic Prairie Italian Sausage, and top with chopped fennel leaves
  • Add Organic Valley ricotta, and top with basil leaves cut into thin strips
  • Add sautéed diced zucchini & Organic Prairie Pepperoni, and top with Organic Valley Parmesan
  • Add ground cumin, curry powder, garbanzo beans, and top with Organic Valley sour cream

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Comments

Doris from New York City on June 11th, 2011
Are your tomato products made with fresh or canned tomatoes?

I can taste the cans, and so far have not been able to find any tomato sauce made with fresh tomatoes packaged in glass.

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