Smoked Tomato Sauce
This sauce relies on charring vine-ripened tomatoes until the skins blister and the juices begin to caramelize, creating a deep, smoky base that works as a foundation for pasta, grilled fish, or rustic sourdough toast.
- Difficulty
- Easy
- Total time
- 45 min
- Hands-on
- 15 min
- Serves
- 4
Ingredients
- 3 lb vine-ripened tomatoes, halved
- 4 tbsp extra virgin olive oil
- 3 cloves garlic, smashed
- 1 sprig fresh thyme
- 1 tsp sea salt
Step by step
Sear the fruit
Place the cast-iron skillet over high heat. Add the oil and place the tomatoes cut-side down. Leave them undisturbed until the cut sides turn dark brown, about 6–8 minutes.
Incorporate aromatics
Flip the tomatoes. Scatter the smashed garlic and thyme into the gaps between the fruit. Reduce heat to medium.
Break down
Press down on the tomatoes with the back of your spoon. As they collapse into a thick, pulpy mess, stir in the salt.
Finish the reduction
Continue to cook, stirring occasionally, until the liquid has evaporated and the sauce clings to the spoon. Remove the thyme sprig before serving.
Questions people ask
Should I peel the tomatoes?
No. The skins provide the structure and the smoky depth required for this specific sauce.
What if the tomatoes are too watery?
Keep the heat on medium-low and continue stirring; evaporation is the only way to concentrate the flavor.
Tips
- Use a cast iron skillet to retain the heat necessary for a hard sear.
- If using very large tomatoes, quarter them to increase the surface area touching the metal.
- Save the garlic skins if they are large enough to easily pluck out at the end, or mince them if you prefer them left in the sauce.
Variations
- Spicy Char: Add a teaspoon of red pepper flakes when adding the garlic.
- Anchovy Base: Melt two oil-packed anchovy fillets into the olive oil before adding the tomatoes.