Here is a recipe for an heirloom tomato vodka sauce that takes seasonal, peak tomatoes and instead of making marinara, you’re adding vodka and cream to make an heirloom tomato vodka sauce. It’s creamy and tangy, and lovely to make your own heirloom tomato vodka sauce.
I saw an article on The New Yorker that (lovingly) made fun of how so many food blogs spend 10,000 words opening their food blog posts with a deeply personal story about their emotional connection to an ingredient through a past life. Heirloom tomato vodka sauce blah blah feelings feelings 🙂
So in the spirit of NOT doing 10,000 words on my love of heirloom tomatoes or the awesome chickpea-based pasta that Banza hooked up me up with, I’m gonna cut straight to the recipe for this heirloom tomato vodka sauce. 🙂Print
here is a recipe for pasta with an heirloom tomato vodka sauce that will light your tomato-loving, seasonal ingredient heart on fire!
- 3 lbs of heirloom tomatoes, any kind – grated
- 1 yellow onion, chopped very very finely
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- salt and pepper
- 1/2 cup of vodka
- 1/2 cup of cream
4 oz of any pasta you like, but I used Banza rotini in this recipe
- In a skillet or pot, heat 1 T of olive oil and saute onion with a pinch of kosher salt, to get them sweating and brown/golden.
- Add in the vodka and deglaze the pan, and let it reduce by half.
- Add in the grated tomatoes and let it reduce by a third or so – 10 minutes on medium heat. Add in a decent amount of salt, more than you think – to taste.
- Add in the cream, and season to taste. Let simmer while you make the pasta.
- Make pasta to directions, then strain and toss with the heirloom tomato vodka sauce.
Keywords: pasta, heirloom tomatoes, vodka sauce, creamy pasta, pasta recipes, homemade marinara