A few special ingredients join forces with ripe tomatoes for a memorable sauce that’s deceptively easy to make.
The taste of marinara sauce made with in-season tomatoes is divine. Finding the time to peel and seed the required tomatoes, however, can be enough to make you buy a jar!
I decided to try a new approach which eliminated these tedious steps. The first time I made this sauce, I turned around and bought more tomatoes the very next day so I would have some to freeze.
I recommend plum or Roma tomatoes for this recipe as they have fewer seeds than other varieties. They also have a lower water content, so you’ll get thicker sauce without having to cook it down as long as sauce made with traditional slicing tomatoes. This translates into a higher yield.
Additionally, the comparatively thicker skins of plum tomatoes, which I blend in, further contributes to a richer, thicker sauce. (And who wants to peel tomatoes anyway!)
In lieu of the traditional herbs, I stir in pesto. The savory paste effortlessly lends nuanced, fresh flavor and richness to the sauce. Balsamic vinegar, in turn, provides a hint of sweetness and acidity that enhances the natural flavor of the tomatoes and complements the herbaceous, nutty notes of the pesto.
Click HERE for my original Asiago Pesto Spread recipe; click HERE to see all the pesto recipes on the site. There’s truly a pesto for every need, from nut-free to recipes using a variety of greens beyond basil.
Mouth-watering on pasta, this sauce is equally perfect on pizza or in any recipe that calls for marinara sauce.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Balsamic Pesto Tomato Sauce
Ingredients
- 1½ pounds plum tomatoes
- 3-4 garlic cloves, minced
- 3 tablespoons balsamic vinegar
- ½ teaspoon kosher salt and freshly ground pepper to taste
- ½ teaspoon sugar
- 3 tablespoons olive oil
- 1 tablespoon pesto (I use my Asiago Pesto Spread)
Instructions
- In a food processor, combine the tomatoes, garlic, vinegar, salt, pepper, and sugar; process until smooth.
- Transfer the mixture to a saucepan and stir in the olive oil.
- Bring to a boil, then reduce heat to maintain a gentle simmer, and cook, partially covered, until thickened, about 30 minutes.
- Remove the pan from the heat, add the pesto, stirring to fully mix in, and enjoy.
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