What makes it special?
Is this heirloom tomato and blistered pepper sauce really dinner party worthy? The answer is yes. Trust me, you’ll become addicted.
What makes it so yummy? It’s unique combination of the charred peppers and onions along with the deep, earthy flavors of end-of-summer sun-kissed heirloom tomatoes that is simply unbeatable. You get a tiny bit of heat and sweetness from the peppers, but it’s more of a background note, and really gives this sauce some depth. There is more tomato flavor going on than pepper but there is just so much flavor all around it can be the star of any dish. Read on for ways to incorporate this sauce into your next dinner party.
Guests and clients alike always ask me for the recipe, so I wanted to share this one with you. Make it ahead and freeze it for those cold winter months. (Just don’t add the butter until you are ready to thaw, reheat and serve it.)
Heirloom Tomatoes
When those garden heirloom tomatoes come in it seems like they all come in at once right? And they are so delicious that it’s a shame to waste a single one. As with all tomatoes, but especially heirlooms, they don’t last long. The go from perfection to overripe and mushy quickly. So, this is my answer of how to use a bunch of them up at once. Save the perfectly ripe ones for Caprese Salad and any underripe green ones for this Fried Greed Tomato Caprese.
If you aren’t growing them then don’t worry because they are usually on sale at the end of the summer and readily available in all kinds of varieties.
What types of heirloom tomatoes to use?
To keep the color of the sauce a pretty orangish-red I recommend using mostly red tomatoes with a couple of yellow or orange ones thrown in the mix. And this is where I use the really big tomatoes. You know the ones; they have odd shapes and look like they ate the tomato next to them on the vine. They are maybe a little less appetizing looking than those perfectly round mediums sized heirlooms, but they also have a lot more of the meaty inside which means more flavor for your sauce. And that’s what we’re after, right?
My favorite ones to use in this sauce are these Brandywines:
And this one which goes by the name of Amana Orange:
Another reason I like these heirloom tomato varietals is they are of the most commonly found in the grocery store during the summer. But pick a variety of types that you like, just remember to keep with the reds and yellows.
Let’s talk Chilis
Same as with the tomato selection, we are trying to preserve the beautiful orangish-red color on this sauce, so we want to use red and orange or yellow peppers only. Red Anaheim peppers (they are green ones that have ripened longer) as well as red Fresno chilis fit the bill and offered a variety of heat. I also used a yellow pepper for sweetness and color.
Fresh versus dried
Why use fresh peppers? Whenever you are making a sauce, if you use fresh vegetables and they are pureed into the sauce then they are adding body to the overall texture. It gives your sauce that creamy thickness that coats the tongue, without having to add a lot of cream. So, try to find these varietals for optimal flavor and texture but turn to dried chilis if you need to. Just be careful on the heat levels.
Anaheim Chilis
Red Anaheim chilis are longer in shape than say a jalapeno pepper. You’ve probably seen the lighter green version at your local grocery store or farmer’s market more often. The flavor profile for this pepper is smoky, sweet, and tangy. There really is very little to no heat. What I like about this sauce is the balance and complexity of flavor and that really comes down to having a variety of peppers.
Red Fresno Chili
Fresno chilis are pretty easy to find and have a heat level similar to a jalapeno, but a little spicier. Not as spicy as a serrano pepper though. This is where the heat in the sauce comes from, so it plays an important role. The flavor profile is fruity, smokey, and spicy.
Why blister?
By charring or blistering the skins of the peppers you are serving two purposes. One, you are enhancing the peppers’ smokey flavors. And two, you are removing the outside skins which can give a waxy consistency when what you really want is the flavor from the flesh of the peppers.
Dinner Party Menu Ideas for this Sauce:
I use this sauce for so many different dishes and I’ve literally watched people lick the bowl before – be prepared. Basically, anywhere you would use a tomato sauce try this sauce instead. I’m sure you have a few creative ideas in mind already, but if you are looking for a few specific dishes that also play well at a dinner party, here are few of my favs:
- Rigatoni (or other pasta) with Heirloom Tomato & Blistered Pepper Sauce. Top with crumbled, crispy pancetta and garnish with shaved parmesan and fresh basil.
- Arancini over Heirloom Tomato & Blistered Pepper Sauce
- Two Pea’s and Their Pod’s version of Lasagna stuffed Portobello Mushrooms with Heirloom Tomato & Blistered Pepper Sauce (instead of regular marinara).
- Sliders Two Ways
Heirloom Tomato & Blistered Pepper Sauce
Prep Time : 20 minutes
Cook time: 25 minutes
Yields: approx. 6 cups
Ingredients
- 3 lbs. heirloom tomatoes (see notes above)
- 1 Anaheim red chili pepper
- 1 Fresno chili pepper
- 1/2 yellow bell pepper
- 1 yellow onion (approx. 2 cups roughly chopped)
- 4 large garlic cloves, skin on
- 2 Tablespoons olive oil, plus drizzle
- 1/4 cup loosely packed basil
- 3 Tablespoons unsalted butter
- Sea salt or kosher salt and black pepper
Method
- Line a sheet pan with parchment paper.
- Cut stem from peppers and remove seeds. Cut peppers in half lengthwise and lay on the sheet pan, skin side up.
- Take the skin and ends off the onion and chop into big pieces. Place the whole garlic cloves (skin on) and onions on sheet pan with peppers.
- Drizzle with olive oil and season with salt and pepper and broil until the skin on the peppers is blistered or blackened. You may need to rotate the pan under the broil to achieve this.
- Remove skins from garlic and place peppers in a bowl and cover with plastic wrap. Wait 10 minutes and remove the skin from the flesh of the peppers.
- Core the tomatoes and cut into large pieces. In a large pot heat 2 Tablespoons of olive oil and then add the chopped tomatoes and 1 1/2 teaspoons salt and a little pepper. Cook over medium heat until the tomatoes start to break down.
- Add the peppers and onions and garlic into the tomatoes and cook for another 10-15 minutes. Remove the mixture to a blender or Vitamix. Add 3 Tablespoons unsalted butter and basil. Blend to combine and then turn speed up to puree.
- Pour sauce into glass jars or freezer containers if storing. Use with your favorite recipe.
