We’ve hit that tiny, perfect pocket of the year when tomatoes are at their loudest and best. They’re fat, juicy, and begging to be eaten raw over the sink, or cooked down into jars you’ll crack open in February when you desperately need a hit of summer. Don’t mess around — this is the week to go big.

Get to the Farmers Market to load up on heirlooms in wild colours, buckets of little cherries, and heavy Romas built for sauce. If you’re new to the tomato game, Trout Lake Farmers Market is a great starting point on the east side of the city, while UBC Farm works well if you’re out west. We’ve included a full list of markets below—keep in mind, the window is still open, but it won’t be for much longer.

And if this is your first shot at tomato sauce — or if last year’s batch was “fine”, but you’re ready to level up — we’ve pulled in Chef Phil Scarfone to help guide you along. Chef Scarfone is the Culinary Director at Banda Volpi (Pepino’s, La Tana, Elio Volpe, and Savio Volpe) – so yeah, the guy knows sauce. His take is a good place to start, or a good excuse to shake up your own routine.

PASSATA RECIPE

INGREDIENTS

6 cups ripe tomatoes, roughly chopped (~ 3 lbs)

1 onion, finely chopped

3 cloves garlic, minced

1/2 cup olive oil

1/2 cup fresh basil leaves

2 tablespoons sherry vinegar

Kosher salt, to taste

Chili flakes, to taste

METHOD

Allow your tomatoes to ripen!

Preferably, get your tomatoes from a farmers market. All of our local farmers allow their tomatoes to ripen on the vine, which is great for flavour and is an integral part of making a beautiful passata. I prefer Roma tomatoes at home, but at the restaurants we utilize tomatoes of all shapes and sizes.

Wash and roughly chop the tomatoes, making sure to remove the core at the top of the tomato where the stem attaches. This will help ensure a smooth passata.

In a large pot or dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and half of the basil, sautéeing until they become translucent and fragrant without colouring the vegetables (about 5-7 minutes).

Add the chopped tomatoes to the pot, along with the kosher salt. Stir well to combine.

Bring the mixture to a gentle simmer. Allow it to cook down for about 30 minutes, stirring occasionally.

Remove the pot from heat. Add the second half of the basil and stir to let it wilt. Pass the tomato mixture through a food mill set over a large bowl to remove skins and seeds, ensuring a silky smooth sauce.

Taste the passata and adjust seasoning if necessary. If you prefer a thicker sauce, you can return it to the pot and let it simmer a bit longer to reduce further.

WHERE TO SCORE:

This Sunday, Endswell Farm is bringing Bowen Island–grown organic heirlooms to East Vancouver’s ‘A Living Taste’ storefront for a one-day-only tomato market. DETAILS