I love this sauce because it is so versatile. You can make it a day in advance and then gradually re-heat when your guests arrive. If you follow our holiday menu, the only thing you will have to do during the party is cook the pasta (so easy) and toss the salad. You can create a beautiful buffet with the Antipasto platter, Italian breadsticks, Caesar salad and pasta with this delicious sauce. Sprinkle grated Parmesan and your meal is complete.
7 large organic Heirloom tomatoes
4 Tb olive oil, divided
1/2 Tb Kosher salt
Cracked fresh pepper
1/4 cup fennel, roughly chopped
1 large carrot, peeled and grated
1 medium leek, diced
1/2 cup diced organic parsley
1/2 cup diced organic kale
1/2 cup fresh basil, chopped
1 large shallot, diced
5 cloves garlic, minced
1/2 jalapeño, seeded and diced
1-1/2 tsp Cumin
1 stick unsalted butter
3 Tb Pale Dry Sherry
2, 15 ounce cans organic tomato sauce
1, 6 ounce can tomato paste
Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil. Roughly chop the Heirloom tomatoes and fit onto baking tray (it’s fine to squeeze them in). Drizzle the tomatoes with 2 Tb olive oil and the 1/2 Tb Kosher salt. Sprinkle lightly with freshly cracked pepper. Put baking sheet in oven and roast tomatoes for 30 to 35 minutes.
While tomatoes are roasting, chop, mince and dice the remaining ingredients so they are ready to go when the tomatoes come out of the oven.
Once tomatoes have roasted for approximately 35 minutes, remove from oven and let sit. Melt butter in a large dutch oven over medium heat with the remaining 2 Tb of olive oil. Once butter is melted add sherry and stir lightly. Add fennel, carrot, leeks, shallot, garlic, jalapeño and cumin and sauté for approximately 5 minutes. Add kale, parsley and basil and sauté for 2 more minutes until fully blended.
To the Dutch oven add the roasted tomatoes along with the natural tomato liquid that collects beneath the tomatoes when they are in the oven. Add the tomato sauce and tomato paste to the mixture and stir all of the ingredients together thoroughly.
With an immersion blender on medium speed, gradually blend the roasted Heirloom tomatoes in the Dutch oven. Blend the Heirloom tomatoes until the sauce is a smoother texture. Let the sauce simmer on low heat for at least 90 minutes. This sauce can be made a day in advance.