So many local ingredients can only add up to fabulous local flavor in this sauce. Feel free to mix up the varieties and colors of tomatoes. Adding a few plum or paste tomatoes will add some body. This sauce freezes beautifully for up to six months.
- 1/4 cup extra virgin olive oil
- 2 medium yellow onions chopped
- 2 cloves garlic minced
- 5 pounds ripe beefsteak tomatoes juices reserved
- 1/4 cup pure maple syrup
- Salt and freshly ground black pepper to taste
Heat the oil in a large heavy skillet over medium heat. Add the onions and sauté until soft and transparent, about 8 minutes. Add the garlic and sauté for an additional minute. Add the tomatoes and any juices that have accumulated and stir to combine. Bring the mixture to a boil then reduce the heat to low and simmer for 45 minutes or until the mixture has thickened and reduced in volume. Add the maple syrup and cook an additional 10 minutes. Season with salt and pepper. Toss with hot, thick pasta noodles.
Makes about 8 cups.
Editor’s note: Our Ohio prepared the sauce in a Dutch oven. A large pot also would work.
Photo by Jodi Miller