Heirloom Tomato and Basil Pasta Sauce

It’s hard to beat a simple seasonal recipe.

Heirloom Tomato and Basil Pasta Sauce | www.spachethespatula.com #recipeThis particular recipe was actually never planned. I just found myself with some extra slices of these gorgeous tomatoes, and since they were the absolute best I’ve ever had, it was an absolute necessity to not put them in the fridge where they could lose their flavor in a plastic baggie, and instead find a use for them ASAP.

I decided on a simple tomato sauce with tons of fresh basil, and it turned out beautifully!

Heirloom Tomato and Basil Pasta Sauce | www.spachethespatula.com #recipe Heirloom Tomato and Basil Pasta Sauce | www.spachethespatula.com #recipe

The finished sauce is kind of funky color due to the fact that it’s made with heirlooms of all colors, and has basil blended right into, but don’t allow it’s greenish-orange hue to dissuade you into thinking it’s not one of the best tomato sauces you will ever try. Because it absolutely is! It’s unassuming, but packs a ton of fresh flavor.

They key is ripe, Summer tomatoes!

Heirloom Tomato and Basil Pasta Sauce | www.spachethespatula.com #recipe Heirloom Tomato and Basil Pasta Sauce | www.spachethespatula.com #recipeThis recipe will make a pint of sauce (enough to fill a standard-sized mason jar), and it will keep in the fridge for at least 3 days. I found this to be enough for about 6 servings of pasta.

The first time, I served this with cappelini pasta, as you can see in this photo taken in less than ideal conditions (i.e. inside at night with terrible tungsten lighting):

Heirloom Tomato and Basil Pasta Sauce | www.spachethespatula.com #recipeBut the next time, I used spaghetti (seen in the rest of the photos), and I found it to be even better! It seems to hold the sauce better and stay moister.

When I serve this sauce on pasta, I add in a couple tablespoons of freshly-grated parmigiano-reggiano when I toss the pasta (as well as about 1/4 cup of pasta water), and top it with some fresh basil and more cheese. It’s kinda perfection, and Mikey agrees.

Heirloom Tomato and Basil Pasta Sauce | www.spachethespatula.com #recipe Heirloom Tomato and Basil Pasta Sauce | www.spachethespatula.com #recipe

And holy cow, it’s Friday! How’d that happen?! Enjoy your weekend, everyone!

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Heirloom Tomato and Basil Pasta Sauce

Yield: 1 pint of sauce (about 6 servings)

Ingredients:

  • 2-3 cloves of garlic
  • 10-12 ounces heirloom tomatoes, roughly chopped
  • 2 tbsp olive oil
  • 1 small sweet onion, chopped
  • 2 tbsp tomato paste
  • 1 ounce fresh basil, torn or chopped
  • 1/2 tsp aged balsamic vinegar
  • salt and pepper, to taste

Directions:

  1. In a food processor, pulse together the tomatoes and garlic until finely chopped.
  2. Heat the olive oil over medium heat in a heavy-bottemed pot (I like using my enamel dutch oven.) Add in the onions and cook for 8-10 minutes until translucent. Add in the tomato mixture and the tomato paste. Bring to a boil then reduce the heat to low.
  3. Simmer on low for about 30 to 40 minutes, stirring ever so often, until the sauce has reduced a bit. Add in the basil and cook for a couple more minutes.
  4. Pour all of the sauce into a blender and blend until fairly smooth. Return to the pot, stir in the balsamic vinegar, and season, to taste, with salt and pepper.

This will keep in the fridge for at least 3 days.

recipe adapted from here

Heirloom Tomato and Basil Pasta Sauce | www.spachethespatula.com #recipe

   
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Sarah@WholeandHeavenlyOven
Sarah@WholeandHeavenlyOven
8 years ago

This pasta looks sooo good, Rachael! Aaand it’s kinda the perfect way for me to use up my overload of garden tomatoes AND basil! WIN. 🙂

Rachael
8 years ago

Oh yes! I had almost forgotten that you are way too lucky and have an amazing garden that I'm totally jealous of! Hopefully I'll have mine finished before next Summer!

Amallia @DesireToEat
Amallia @DesireToEat
8 years ago

I love this kind pasta, tomato and basil are always perfect combo. Yum!

Rachael
8 years ago

It really is a classic; thanks, Amallia!

Graham @ Glazed & Confused
Graham @ Glazed & Confused
8 years ago

This is straight up my alley.

I’m a bonafide basil addict. Like, people have to stop me from putting it on everything I eat. Such a classic and so so delicious!

Rachael
8 years ago

Gahh me too! Especially when it's Summer. In Summer, everything is about basil and tomatoes for me.

Nicky @ Kitchen Sanctuary
Nicky @ Kitchen Sanctuary
8 years ago

Simple to make, minimal ingredients, but looks sooo tasty. That’s my kind of recipe 🙂

Rachael
8 years ago

Thanks, Nicky!!

Elizabeth @ SugarHero.com
Elizabeth @ SugarHero.com
8 years ago

This sounds so amazing! I am so glad good tomatoes are still available so I can give this a shot before winter comes!

Rachael
8 years ago

Yes! I feel like I need to make like 5 more jars and actually can them, so I can have this forever haha

Tamara Coleman
Tamara Coleman
8 years ago

I can’t believe I’m just finding your blog! I love everything heirloom and your photography is PERFECTION as well as your pasta! Yum! 🙂 
http://www.prettybitchescancooktoo.com

Rachael
8 years ago
Reply to  Tamara Coleman

Thank you so much, Tamara!! I'm glad you found me!

Stephanie
Stephanie
7 years ago

We love this recipe! My husband and I have used this recipe to can 30 pounds of heirloom tomatoes including Goldens, Cherokee Purples, and Roma tomatoes. Excellent flavor and easy recipe.

Gay
Gay
7 years ago

 This year was my first time of raising German Striped Heirloom tomatoes. I was amazed at the size of my crop. My first picking was eight tomatoes but each were over a pound and a half!   During that time my life was very very busy and I was at a loss to decide what to do with all my tomatoes with limited time. I stumbled upon your blog and just made the most delicious marinara pasta sauce!  I am so thrilled I found your recipe I added a few more herbs and a little more garlic but you nailed it. Thank you so much!  Bon AppĂ©tit! 

Val
Val
6 years ago

This is yum. I’ve used just whatever tomatoes I could find and after step 4, I will add a can of drained tinned mushrooms to it and heat it gently before slathering the pasta in it!

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