There are no exact measurements for this recipe, so feel free to play around and experiment as you like. I used seven large tomatoes in my last batch. If you have leftovers, freeze them and enjoy when winter sets in. Bacon gives the sauce slight smoke, but skip it if you’d like a vegetarian version.

Heirloom Tomato Sauce

Several large heirloom tomatoes – feel free to mix several varieties
2 cloves garlic
2 bay leaves
3 slices bacon

Bring a large pot of water to a light simmer. Cut a shallow X in the bottom of each tomato. Fill a bowl with cold water and ice. Place the tomatoes one by one in the water and simmer 15 to 30 seconds. Watch the tomatoes as the skin will start to lift. Remove the tomatoes from the water and place into the ice bath.

Once cool, peel the tomatoes. Slice the tomatoes in half horizontally. Using your finger, gently remove the seeds from the flesh. Slice each half into large chunks and place in a bowl.

Peel the garlic and chop finely. Cut the bacon lengthwise into strips and then into a fine dice. Heat a large pot over medium high heat. Add the bacon and cook until crisp. Drain on paper towels. Pour off al but one tablespoon of bacon fat. Add the garlic and sauté until fragrant.

Add the tomatoes and bay leaves and simmer until all the juices evaporate. This may take some time – plan on 30 to 45 minutes depending on the number of tomatoes used. Once the sauce reaches the desired consistency, season with salt and pepper. Add the bacon and stir to combine.

Ladle over fresh made pasta and enjoy!

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