Classic Heirloom Tomato Sauce with Fresh Basil recipes

Ingredients

• 3 lbs (1.4 kg) very ripe red or yellow meaty heirloom tomatoes – peeled and seeded (seeds strained and juices reserved, about 3/4 cup)
• 1/2 cup extra virgin olive oil (see cook’s note 2)
• 6 large garlic cloves – skinned and finely sliced
• 1 small bunch basil (3 oz) (85 g) – leaves removed from stems and torn in 1” pieces
• 3/4 to 1 teaspoon sea salt to taste
• ground black pepper
• 1 teaspoon aged balsamic vinegar (preferably 20 to 25 years old)

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