For the past couple of years I have sponsored a tomato bed for the Massachusetts Horticultural Society garden to table program. This year after attending their tomato festival I was lucky enough to leave with a couple baskets of gorgeous mixed heirloom tomatoes. I decided to seize the opportunity and make a large batch of my favorite Classic Sicilian Red Sauce.
I must admit that this recipe wasn’t put together using exact science. I’m not sure how many pounds of tomatoes I used; measuring the weight was an afterthought.
Start by adding 1- 6 oz. can of tomato paste to the bottom of each slow cooker. For this large batch of sauce I filled 3- 5 qt. slow cookers up to the very top with tomatoes of all different sizes and colors. The large tomatoes were cut into wedges while the medium tomatoes were sliced in half and the colorful cherry tomatoes were tossed in whole. Finish by sprinkling 1/3 cup of Sicilian Seasoning over the top of each slow cooker. Cover and cook overnight on low for 10-11 hours.
The next morning the large tomatoes had completely broken down while the whole cherry tomatoes had cracked and burst.
Let the tomatoes cool for an hour before running them through a food mill to remove the skin and seeds.
At this point I had a large bowl of fresh, bright, delicious and slightly thin tomato sauce. Thin wasn’t exactly what I was going for; but it’s a quick fix on the stovetop. I simmered the sauce for a couple of hours so that it would reduce down to my preferred consistency. After the sauce cooled I portioned it off and froze it for easy use.
While this project was fun, and the sauce is fantastic I do recommend my quick and easy version of Sicilian Red Sauce. This is the recipe that I make at least once a month, when not gifted with baskets full of gorgeous ripe tomatoes.