SIMPLE FRESH TOMATO SAUCE

INGREDIENTS

3 pounds (1.36 kg) tomatoes on the vine

3 tablespoons (45 mL) extra-virgin olive oil

1 small shallot, minced

2 large garlic cloves, minced

2 teaspoons (10 mL) balsamic vinegar

½ teaspoon (2 mL) raw cane sugar

½ teaspoon (2 mL) red pepper flakes

Sea salt and freshly ground black pepper

DIRECTIONS

Heat a medium cast-iron skillet or grill pan over medium heat. Place the whole tomatoes on the hot skillet. Rotate every few minutes until nicely charred on all sides, the tomato skins start to break open, and the tomatoes have softened, 12 to 15 minutes. Transfer to a plate to cool, then remove the core of the tomatoes.

Heat the olive oil in a large pot or Dutch oven over low heat. Add the minced shallot, garlic, and pinches of salt and pepper and cook for about 3 minutes. Use your hands to crush the tomatoes into the pot, then use a masher to break them up more. Stir, then add the balsamic vinegar, sugar, and red pepper flakes.

Simmer over low heat for 20 minutes. Season with more salt and black pepper to taste.

Yield: 3 cups

If you would like a smoother sauce, use a food mill to remove the seeds and skins before adding the tomatoes to the pot. Or blend the finished sauce.

VEGAN

GLUTEN-FREE

1 Rinse 3 pounds of tomatoes.

2 Char tomatoes on all sides.

3 Crush tomatoes into the pot with olive oil, minced shallot and garlic.

4 Simmer and season to taste.