Adapted from my favorite source Serious Eats, this is how CFK makes a multi-layered sauce from garden produce. Tomatoes, garlic, peppers, oregano, onions and basil were all in abundance in 2020 at the split gardens between Powell and Cardington. So ya gotta make the sauce…
22.5 lbs of fresh tomatoes, cored and made into diced tomatoes with a food processor julienne disk
3/4 cup extra-virgin olive oil, plus more for finishing
12 tbsp butter
24 garlic cloves
1 tbsp gochugaru (or standard red pepper flakes is a bit spicier)
3 tbsp dried oregano (or at least 1/2 cup fresh diced oregano)
3 medium carrots
3 medium onions (I mixed red and yellow based on availability)
3 LARGE stems fresh basil (yes the stems with the minor leaves/seeds)
3 tbsp fish sauce
1.5 cups minced fresh basil or parsley or mix (use the leaves from the stems just above!)
Kosher salt and fresh grind black pepper
Adjust oven rack to lower position and preheat oven to 300°F (165°C). Run tomatoes through a julienne food processor disk and set aside 2 quarts of crushed tomatoes and reserve in the refrigerator until step 4.
Heat olive oil and butter over medium heat in a large Dutch oven until butter is melted. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute. Add tomatoes, carrot, onion, and basil, and stir to combine. Season lightly with salt and pepper. Bring to a simmer over high heat.
Cover Dutch oven (or better transfer to a full size warming pan to create more surface area) with lid slightly ajar (or cover 75% with aluminum foil if using full size pan) and transfer to oven. Cook, stirring once every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5 to 6 hours (reduce oven temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark).
Remove from oven. Using tongs, discard basil stems. Blend in a blender and use a sieve to filter out the seeds and skins. Add reserved tomatoes to sauce and stir to combine. Add fish sauce, if using. Season generously with salt and pepper and stir in minced herbs along with additional olive oil as desired. Serve immediately, or allow to cool at room temperature, transfer to airtight containers, and refrigerate for up to 1 week. Sauce can also be frozen in sealed containers for up to 6 months. To reheat, warm very gently in a saucepan with 1/2 cup water, stirring until it all melts and heats through.
