What To Do With All Those Summer Tomatoes!

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Okay so you know I’ve been touting summer tomatoes, all this month and most likely all next month. When tomatoes are at their peak of flavor there is nothing better!  This is all part of “Food for Thought” you should include in your diet for heart, brain, and gut health! I am trying to make everyone aware, one recipe at a time that you can eat all the foods you love while protecting your health.

Evidently, I was photobombed. I decided to go with it. This is real life in the kitchen. It perfectly unperfect!

It’s the middle of the summer growing season and there is an overabundance of fresh tomatoes. The supermarkets are bursting at the seams, as are home gardens with vines that have yielded more tomatoes than you have ever anticipated.

Since I love to make my sauce for pasta using fresh tomatoes I look forward to the open market where I purchase fresh organic grown tomatoes by the case and always get a great price since everyone has plenty of tomatoes to sell.  I make the sauce and “can” them so I have jars of sauce with that just picked off the vine flavor throughout the winter. I make sauce every weekend until the season is over.

This recipe is easy to make and is versatile, it can be also served as a soup nice and hot for those chilly nights or chilled in the steamy months of summer.


I highly recommend you purchase a Chinois and pestle. A Chinois is a strainer for soup and sauces. You can purchase a chinois at William Sonoma online or at any of their stores.  This has the perfect size holes for making this sauce.



Yields Approximately 4 quarts

2/3  cups extra virgin olive oil

2 medium yellow onion, peeled and sliced thin

10 scallions chopped

1 cup dry white wine

30 vine-ripened medium to large round tomatoes

4 teaspoons each kosher salt and pepper

1/2 teaspoons red pepper flakes (optional)

I will make two batches of the summer sauce. If you do you need to account for jars.


Heat a large heavy saucepan on medium-high heat for 1 minute. Add the olive oil and swirl to cover the bottom of the pan. Immediately add the onions and scallions, cook for 10 to 15 minutes to bring out the juices and natural sugar in the onions. Add the tomatoes, salt, pepper. Add red pepper flakes if using. Mix everything together well, lower the heat to medium.

Cover with a lid slightly ajar. Gently boil or simmer for 60 or until most of the juices from the tomatoes have evaporated.  Check every 15 minutes to make sure the tomatoes are cooking down and thickening without losing all their juice. If the tomatoes have thickened before the 60 minutes are up turn off the stove and go to the next step.

In the blender add 3 cups of the tomato mixture at a time and blend for 1 whole minute.

Pass the mixture through a chinois (Chinese cap) to remove the skin and seeds and pour into a clean pot. Discard seeds and skin.

Continue this process until all of the tomatoes have been blended and strained.

Correct seasoning, add more salt and pepper if desired.

Go to the bottom of the recipe for instruction on canning the sauce.






Ball Wide Mouth 12-pack Canning JarsColumbian Graniteware 21.5qt Water Bath Canner Pot

Columbian Graniteware 21.5qt Water Bath Canner Pot


Place 6 of the jars in the canner pot and fill with water up to their neck to heat the jars.

Heat the canning jars in simmering water until you are ready to fill them. Do not boil the water at this point.

Wash the lids in warm soapy water, rinse well and place the band aside.

Lift the jars out of the water using tongs with rubber tips.  Make sure there isn’t any water in the jars.

Pour the sauce into the hot jars leaving 1/2 inch of headspace. Wipe the rim clean inside and out with paper towels.

Center the lid on the jar. Apply band and adjust until the fit is tight. Place the jar in boiling water canner. Repeat until the jars are filled.

Boil the jars for 45 minutes. Turn off heat and let the jars cool in the pot for 30 minutes. Remove jars carefully from boiling water using the tongs. Place a dish towel over the lid and turn until tightly sealed. Check lids for seal after 24  hours. The lid should not flex up and down when the center is pressed.


To serve as a soup for a chilly night, heat the sauce thoroughly until piping hot add 2 cups of organic chicken or vegetable stock, homemade or store-bought, stir until blended. Sprinkle over 4 to 5 croutons, a drizzle of olive oil and 1 tablespoon of crumbled Greek Feta or Goat cheese and chopped fresh basil. If you like your soup thinner you can add more stock. I like mine thick and hardy!

I always like to use a pinch of finishing salts with my recipes it brings out and added element of taste and flavor. I found this outstanding salt company at the open market and I use these salts to enhance my dishes. Hepp’s Salt Co has an array of salts from all over the world reasonably priced. My personal favorite is ghost pepper, a mixture of salts and peppers with a hot spicy flavor! Wakes up the flavor of any dish!  www.heppssalt.com

If you want to serve the sauce chilled soup just serve right from the fridge, add extra virgin olive oil or truffle oil with croutons and shaved parmesan girls. You can also crumble some crisp bacon bits, chopped tomatoes, and lettuce for a BLT Soup!


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