The Santa Monica Farmers’ Market has been brimming lately with vibrant colors of a new season of produce. The sweet and cooling fruits and vegetables of summer are becoming abundant and inviting.
On my last visit to the market, I was drawn in by glowing baskets of sunshine at the Tutti Frutti Farms booth. In late winter, early spring I always stop at this particular farm to stock up on their sweet and flavorful carrots. Come summer, they are the farm I turn to for juicy, heirloom tomatoes, including the Golden Jubilee tomatoes that inspired this recipe.
Golden Jubilee are a beautiful yellow fleshed tomato with a mild flavor and low acidity. They are great for eating raw, juicing or blending. Roasting brings out their delicate flavor in a different way, which makes it a lovely sauce tomato as well.
This Golden Heirloom Tomato Sauce recipe contains only three ingredients and is incredibly simple to make. Thinning out the sauce also turns the recipe into an exquisite soup as well. If you don’t have access to Golden Jubilee tomatoes, use any heirloom variety for best flavor. Non-heirloom varieties will be more acidic and may require an acid neutralizer like baking soda or sweetener.
Golden Tomato Sauce
4 medium golden tomatoes, about 1 pound
1 medium yellow onion, quartered
4 cloves garlic
salt and pepper
small bunch fresh basil, chiffonade (optional)
1. Preheat oven to 400 degrees.
2. Chop the tomatoes into large chunks. Coat the bottom of a 9×13 baking pan with a thin layer of olive oil. Add tomatoes, onions and garlic to the pan, drizzle with more olive oil and sprinkle with salt and pepper.
3. Cover and roast for 40 minutes, until onions are very soft and juices release from the tomatoes. Uncover and bake another 10 minutes to allow the onions and tomatoes to get a little browned on top.
4. Carefully transfer to a blender and puree until smooth. Pour into a pot and stir in basil, if using. Adjust for seasoning. Reheat, if necessary. Serve with favorite pasta or vegetables, or add vegetable stock, water or non-dairy milk to thin out a little and serve as a delicious vegan cream of tomato soup.