Summer Heirloom Tomato Passata
Heirloom tomato season is in full swing and we love it. One of our favorite recipes is the Heirloom Tomato Passata. Use the passata in any recipe that calls for tomatoes, like on a pasta or as a dipping sauce.
2 lbs Heirloom tomatoes
½ cup Olive oil
1.25 tsp Dried oregano
¼ cup Fresh basil, chopped
1.25 tbs Kosher Salt
.5 tsp Chili flakes
½ tsp Ground black pepper
1 tsp Italian parsley, chopped
Using a medium size pan on low heat, toast the chili flakes with the kosher salt, ground black pepper and oregano. Remove from heat when you begin to smell the fragrance of the herbs– this should only take 30 to 40 seconds. Transfer onto a small plate and set aside.
For the Heirlooms, remove the core from tomato; with knife score an X on top of each tomato. Place the prepped tomatoes into a wire basket that fits inside a pot of boiling water. When the water in the pot comes to a boil, drop the tomatoes into the basket and allow them to cook for a full minute. Remove and chill the tomatoes inside an ice bath. Once cooled, remove tomato skin by peeling it off. Cut the tomatoes in half and squeeze out the seeds and the. Strain the seeds from the juice and save it.
Reduce the tomato juice by placing the liquid inside a small saucepan on medium high heat for approximately 1- 2 minutes.
Roughly chop (about 1/2 inch diced) the blanched tomatoes and place them inside small mixing bowl. Then add the dried and toasted spices, fresh chopped basil and parsley, olive oil and your tomato reduction.
Using a plastic spatula gently fold all these ingredients about 4-6 times before placing inside a suitable container and set aside until served.
Add the passata to your favorite Heirloom-inspired recipe– or just spread on some fresh focaccia for a Tomatina-inspired bruschetta– and enjoy!