This recipe features our MightyVine yellow heirloom tomatoes, grown exclusively for St. Louis chefs!
13-14 large yellow tomatoes
1/2 c EVOO
12 whole cloves of garlic, minced
3 cloves of garlic, grated in sauce
1 medium onion, diced
1/4 – 3/4 tsp fresh ground
1/4 – 3/4 tsp fresh ground white pepper
1 tsp. oregano
1 tsp. raw sugar (add more to taste)
3 shots vodka
2 tbsp rice wine vinegar
1/2 C bone broth (chicken or beef your preference)
1 small can tomato paste (2 if you want thicker sauce)
10 basil leaves, chopped
1/4 C fresh parsley chopped. 10 bay leaves whole
1. Bring a medium pot of water to a boil and salt the water generously. Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes. Use a slotted spoon to plunge the tomatoes into the boiling water for about 1 to 2 minutes. The skin should show evidence of peeling away from the flesh of the tomatoes. Remove them from the water and plunge them into the ice bath. Allow the tomatoes to sit in the cool water so they stop cooking.
2. In a medium skillet, heat 2-3 tablespoons of the olive oil and add the garlic, chopped parsley and basil and onions. Add salt, pepper, oregano and sugar, stirring and cooking over low heat until the garlic and onions are translucent.
3. Remove the tomatoes from the ice bath, peel off skins and put in a strainer or cheesecloth while placing the tomatoes in a separate bowl. Scoop out the seeds and jelly into the strainer or cheesecloth as well. Once finished, put the strainer over the tomatoes and push the remaining skis and seeds through the strainer into the bowl of tomatoes or squeeze the cheesecloth essentially doing the same. Throw out the remains.
4. Add the tomatoes and stir in vodka, vinegar, tomato paste, bay leaves, & 2-5 tablespoons of olive oil. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8 to 10 minutes. Add the bone broth, simmer on low for 15 to 20 minutes and season to taste.
5. Once cooked, remove from heat, put the tomato sauce in the blender and puree until smooth.
6. Seve with penne or your favorite pasta.
Sue Donze creates recipes for her blog, Pretty Much Paleo STL. When she’s not in the kitchen, she is a special education autism teacher and loves to Crossfit and spend time with her awesome husband.