Fresh Tomato Tomato Sauce


My niece runs an urban farm in the middle of Bridgeport, CT. She is doing some amazing work – raising crops, managing the both the working farm and the community farm plots, running the farm stand in the middle of the longest standing food desert in the country, and educating the local community. It is pretty amazing. We brought our drone to take some fun pictures for the farm’s website too!


She and her team have grown over 2 tons of food this season. When we went to visit the farm last weekend, we harvested cherry tomatoes, kale, rainbow chard and ground cherries. I also got to bring home some beautiful zinnias that I cut myself! As we were leaving, my niece handed me 2 lbs. of fresh Roma tomatoes that were just harvested that morning.

As I have been doing all summer, when I have too many tomatoes, I turned them into sauce. I can’t believe I haven’t posted this sooner!

Note: In order to make this sauce work, I use my Foley Food Mill which is one of the best kitchen tools ever. When I run the sauce through it and “foley,” I can get all of the skins off without losing a drop of saucy goodness. If you don’t have a Foley mill, you can take the skins off before cooking the tomatoes by blanching them, shocking them, and then peeling tem.

2 lbs. fresh Roma tomatoes
2 tablespoons good olive oil (enough to cover the bottom of the pot)
1 big clove of garlic
1/2 teaspoon salt

Coat the bottom of a heavy pot with olive oil. Add the tomatoes. Press the garlic right over the tomatoes and add the salt.

Bring the heat up to medium and when you start to hear the tomatoes sizzling, stir around. Then lower the heat just a touch and cook down until the tomatoes are all popped and it looks saucy and delicious.

Run the sauce through the food mill and then use immediately or store for when you are ready for some saucy sauce!

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