Heirloom tomatoes are the best tomatoes. This is a statement of flavorful fact, not a topic for debate, so when we can get them, we stock up. Late summer is a great time to hit local farmers markets and ask the vendors if they have any heirloom tomato “seconds” (we got ours from Eight Acres Farm at North End City Market).

While perfectly fine to eat, these are often the ugly ducklings of the tomato crop with random blemishes and soft spots that can easily be removed. Because of their imperfections, seconds are significantly cheaper than their prettier counterparts. They’re perfect for sauces and soups and nothing in the stores beats their flavor, plus using seconds prevents food waste.

Try this Creamy Heirloom Tomato Sauce on roasted spaghetti squash or check out our Eat Local Series for more fresh produce ideas.

Creamy Heirloom Tomato Sauce

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Creamy Heirloom Tomato Sauce

• Total Time: 25 minutes
• Yield: About 3 Cups 1x

Ingredients

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• 1/2 cup raw cashews, soaked
• 3 packed cups roughly chopped heirloom tomatoes
• 2 garlic cloves, roughly chopped
• 1/2 tsp extra-virgin olive oil
• 1/2 tsp plus 1/8 tsp Italian seasoning, divided
• 1/4 tsp salt
• 1/8 tsp onion powder
• Optional: Fresh basil for garnish

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Instructions

1. Place cashews in a large glass measuring cup and cover with boiling water. They will need to soak 30-45 minutes.
2. Place oven rack one down from top position and set to high broil (if your oven has a broiler drawer, just set to high broil). Line a large, rimmed baking sheet with foil and coat with 1/2 teaspoon of oil. Place the tomatoes and garlic on the prepared pan, sprinkle with 1/8 teaspoon Italian seasoning, and broil 10-15 minutes until charred to your preference. Keep the garlic together in the center of the pan and watch closely, removing as soon as it begins to brown. 
3. Carefully transfer the roasted tomatoes and garlic (along with any liquid from the pan) to a food processor or blender. Add remaining 1/2 teaspoon of Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon onion powder and pulse to combine. 
4. Drain the cashews and add to the tomatoes. Blend until smooth and taste, adding salt and pepper if needed. Let rest 10 minutes then blend again before using.  

Notes

If you’re not down with cashews, substitute with 3/4 cup cauliflower puree (this is also a calorie saver, though you’ll lose the protein). 

Refrigerate in an airtight container up to 4 days. Shake vigorously before using. 

Freeze in an airtight container, up to 3 months. Thaw, heat, and pulse again before using for best results.

• Author: Fresh. Out.
• Prep Time: 10
• Cook Time: 15
• Category: Sauces
• Cuisine: Vegan, Italian

this RECIPE

Eight Acre Produce is a small farm in Lena, IL specializing in organic produce. They offer a wide variety of seasonal Midwest produce, and you can find them throughout the market season at the Rockford City Market on Friday evenings and the North End City Market on Saturday mornings.