Happy Boy Recipes

Heirloom Tomato Sauce

A Classic Recipe Passed Down Happy Boy Generations

Total Time: 1-1.5 HRS Servings: 1-1.5 Jars of Sauce {Enough for 3-4 people}


Posted by Tent, Recipe from Drew

I began working at Happy Boy as a relative cooking newbie - the closest thing I had to a successful recipe at the time were cheese enchiladas that contained absolutely ZERO fresh ingredients. Being surrounded by delicious organic produce quickly changed all of that , but I'll always remember my very first Happy Boy culinary adventure: Fresh Heirloom Tomato Sauce. Even after years, this bold, amazing sauce is my summer pasta go-to, and can also be frozen and enjoyed all year.

INGREDIENTS
about 6 or 7 big heirloom tomatoes {soft ones work great}
2-3 cipolline onions or regular yellow onions
1-2 cloves of garlic
pepper flakes
olive oil
splash of red wine
splash of balsamic vinegar
1 bunch basil
1 bunch marjoram
salt and pepper
 

PREPARATION
1. coat a large saute pan in a tablespoon or so of olive oil. Chop up onions, and begin to saute on low-medium heat. My preferred onion for this sauce are cipolline, because they will almost caramelize.

2. Saute onions until golden and soft, then add in minced garlic, a dash of pepper flakes and a few sprigs of coarsely chopped marjoram. Continue to sauté until garlic is golden brown. Turn off heat.

3. Depending on the size of your saute pan, you can either cook down the tomatoes in this pan, or use a larger sauce pan to cook down the tomatoes and simply add in the onion-y garlic herb mixture while the tomatoes cook down.

4. To cook down the tomatoes: Core each tomato {removing out the pithy middles and stem area, along with any blossom scarring on the skins} and cut them into chunks about the size of a die. Place all tomatoes into saucepan with olive oil coating the bottom, and simmer on low -medium heat UNCOVERED.

5. Stirring occasionally, keep an eye on the tomatoes…you don't want them full on boiling by any means, but too low a heat and it will take hours for the extra water to cook off. I shoot for a very mellow simmer, making sure nothing is getting too hot and sticking to the bottom of the saucepan.

6. Once the tomatoes have cooked down enough to start to visibly thicken, add in the onion garlic mixture and turn down the heat ever so slightly. Add in a few splashes on red wine or balsamic vinegar. Begin to salt to taste slowly, keeping in mind that the water will continue to dissipate {so the flavors will intensify}

7. As the sauce thickens to your desired consistency add in about a 2 tablespoons of chopped basil. Great on fresh pasta, or, cooked down a little thicker, as a fresh heirloom pizza sauce. Sauce can also be frozen in a mason jar and will keep through the winter.