Sunday, January 24, 2016

The Best Homemade Brown Butter Rainbow Baby Heirloom Tomato Sauce

This recipe might be a little boring for some of y'all... it might be exciting for the rest. It's a classic. Something that every gal needs up her sleeve for a multitude of dishes. This is a step-by-step to the best tomato sauce. This girl right here, loves brown butter. I would bathe in brown butter if I could. Hell, I'd make an eau de perfume if I could. It masterfully makes any dish better with its' nuttiness and lusciousness. But back to the sauce, the famous sauce. A great tomato sauce is important because all men love spaghetti + meatballs, lasagna, pizza... you pretty much name it. So, trust me with this one, and make this sauce for all of it. It starts with a shit ton of butter, three sticks, it's worth it, so hush. Along with the shit ton of butter comes a shit ton of heirloom rainbow baby tomatoes. And that's what I love about this recipe because most tomato sauces start with a can of plum tomatoes. Don't get me wrong, I love me some San Marzano Tomatoes, they are great! But, there is something about the freshness of this sauce because of the use of the heirlooms. The flavor is amped up with some fresh garlic, roasted garlic, bell peppers, tomato paste, balsamic vinegar, red wine, dried basil, dried oregano, red pepper flakes, and a'whole'lotta fresh basil. Basil basil BASIL!! Each and every ingredient boosts the sauce in a very unique way. The red wine gives it body, the bell peppers give it some bite, the tomato paste gives a concentrated flavor, the roasted garlic gives it an aromatic smoothness, and the seasonings give it that little extra oomph! And y'all, it only takes about 45 minutes to make, but tastes like you've been cookin' it all day. Don't you worry either, you can say you've been slaving away on this masterpiece, I won't tell anyone!! Enjoy :)
Sauteeing the garlic, onion, and bell peppers...
Rainbow baby heirloom tomatoes being added in...
And the baby tomatoes bursting in the brown butter...

And that torn fresh basil....
Oh, it's starting to look real good...
Here's where you add in the tomato paste, balsamic vinegar, and red wine...
Simmer, simmer, simmer...
And add all that good herbs and seasonings...
Girl, that shit's done.

For the Sauce:
3 Sticks of Unsalted Butter
4lbs of Rainbow Heirloom Baby Tomatoes
2C Diced Vidalia Onions
2 Cloves of Garlic, Minced
½C Mixed Bell Peppers, Diced
1 Tube of Tomato Paste
1 Head of Garlic, Roasted
2T Balsamic Vinegar
½C Red Wine
1t Dried Basil, Dried Oregano, & Coriander
1T Red Pepper Flakes   
1 Large Bunch of Fresh Basil, Half Chiffonade + Half Torn
Kosher Salt + Fresh Cracked Pepper, To Taste (and a little sugar if needed)

1. In a pot, melt the three sticks of butter over medium heat. Reduce the heat to low and let it come to a bubble and start to brown the slightest bit. Add in the tomatoes and cook until the tomatoes until they begin to soften and burst, while the butter browns, about 15 minutes.
2. In a medium pan, heat the EVOO over medium heat. Add in the onion and diced bell pepper and sauté for 10 minutes until translucent. Toss in the minced garlic and barely cook, just about 3-5 minutes.
3. Add the sautéed vegetables into the brown butter-tomato mixture, along with the tube of tomato paste, head of roasted garlic cloves, balsamic vinegar, red wine, dried basil, dried oregano, coriander, and red pepper flakes. Simmer this mixture for 30 minutes.
4. Stir in the torn and chiffonade basil. Season with kosher salt, fresh cracked pepper, and a little bit of sugar (if needed and all to taste).
5. It’s ready to serve!

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