I hate tomatoes. Well, no, I hate big tomatoes: beefsteak, roma, standard globe…but I absolutely love small tomatoes. I buy them too often, in too great a quantity. My fridge is always full of cherry, grape, and multicolored small heirloom tomatoes. And this last batch was about to go bad, so I decided to make a tomato sauce out of them!
This can work with any type of tomato but this is especially delicious because it is lighter and a little sweeter than your standard red tomato sauce, so it’s easier to eat in this heatwave we’ve been having all summer. As usual, read the entire recipe all the way through before you begin!
1 pint (or so) of small tomatoes of your choice; I used a mixture of grape and yellow sweet tomatoes.
3/4 tsp black truffle salt (or white)
4-5 Tbls olive oil
4 garlic cloves, finely chopped
2-3 bay leaves (optional)
2 cups cold water
Sharp chef’s knife
3-4 quart pot
Bring about 3-4 quarts of water to a rolling boil. Have an ice bath ready. Boil the tomatoes for about 5 minutes, and then quickly blanche in the ice water. They should be very easy to peel at this point – try not to lose any of the juices! Peel them directly into a mixing bowl and throw away the skins. You can then either chop or mash the tomatoes. If you have a blender, feel free to blend them.
Add truffle salt to the mashed/blended tomatoes. Sauté the garlic in the olive oil until it just starts to brown. Add the tomato mixture and the bay leaves, and stir for about 30 seconds. Simmer on medium-low heat for about 10 minutes until a lot of the liquid is gone, stirring/mashing as necessary to get a good consistency.
When it’s done, remove the bay leaves and either use right away or store it! Should make a little more than a cup of sauce. Double the recipe for more!