Two Tomato Sauces of the Season

Try different combinations to discover your favourites and to suit how you plan to use the sauce. Learn how to let the essential tomato flavour shine.

 Simple Fresh Tomato Sauce

When local fresh, ripe plum tomatoes are piled high at the market, this is a good sauce to make in bigger batches and freeze for future use in many different dishes. If you pass the cooked tomatoes through a food mill, you do not need to peel and seed them.

2 kg (4 lbs) ripe plum (Roma) tomatoes

125 ml (½ cup) extra-virgin olive oil

Kosher or sea salt

Peel, seed and dice tomatoes (see below).

In a large heavy saucepan, heat olive oil over medium heat. Add diced tomatoes with their juices and a large pinch of salt. Simmer uncovered, stirring occasionally until tomatoes are soft, 15 to 20 minutes.

Pass through a food mill or purée in a food processor in batches, if you like a smooth sauce.

Scoop the sauce into freezer bags in two cup portions. Lay the filled and sealed bags flat on a baking sheet, label and place in the freezer. When the sauce is frozen, the flat pouches may be stacked to take up less space.

Makes about 1 L (4 cups)

heirloom, tomatoes, seasonal, local, produce, pasta, Italian, sauce
Assorted Heirloom Tomatoes

Heirloom Tomato Sauce

Heirloom tomatoes come in a range of colours. White, orange and yellowish varieties are mild in flavour with hints of citrus. Purple, dark red and dark green tomatoes have rich, more intense flavour. Try different combinations to discover your favourites and to suit how you plan to use the sauce.  Let the essential tomato flavour shine. Serve over pasta for a delicious starter or side dish.

Cut 4 large tomatoes in half horizontally. Squeeze each half gently and use your fingers to poke out the seeds. Cut away any core at the stem end and chop coarsely.

In a heavy saucepan, heat 2 tablespoons (30 ml) extra-virgin olive oil over medium heat. Add chopped tomatoes with any juices and a half teaspoon (2 ml) kosher or sea salt. Cook, stirring occasionally, until tomatoes are softened, 10-15 minutes.

Remove from heat. If you prefer a smooth sauce, purée tomatoes in a food processor, or pass through a food mill. Stir in 2 tablespoons (30 ml) finely chopped fresh flat-leaf parsley, basil, marjoram or oregano.

Makes 11/2 cups (375 ml)


“Now is the time to enjoy tomatoes, rich in flavour and goodness, grown by our local famers, vine-ripened in sunshine, picked at peak of ripeness and arriving within hours from field to table.”

– read more of Jane Rodmell’s Tomato blog here.

Jane Rodmell

Jane Rodmell

Jane was co-founder and President of All The Best Fine Foods, a Toronto gourmet food landmark, from 1984 to 2016. Jane continues to be fascinated by the world of food over decades as a food writer, recipe developer, researcher, teacher and entrepreneur. She was part of the Epicure team at Toronto Life Magazine for twenty-one years producing a column about food in Toronto and has contributed to Cottage Life Magazine’s award-winning Cottage Cook column since 1988. She is the author of seven cookbooks including ‘The Summer Weekend Cookbook’, Cuisine Canada’s Cookbook of the Year in 1998.

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