Made with Love Apple Farm Brandywine Sudduth’s Tomatoes & San Francisco Salt Co. French Grey Salt
There is something incredibly satisfying about building a meal completely from scratch, especially when peak summer tomatoes are involved.
For this recipe, I used Brandywine Sudduth’s heirloom tomatoes from Love Apple Farm, one of my favorite farms for exceptional tomato varieties. Their rich, sweet flavor becomes the perfect foundation for a slow-simmered sauce. Layered throughout the dish is French Grey Salt from San Francisco Salt Co., a naturally mineral-rich sea salt that enhances every ingredient without overpowering it.
The result is a comforting bowl of slow-braised beef pasta that tastes like it simmered in an Italian kitchen all day long.
Whether you’re harvesting tomatoes from your garden or picking up heirlooms from your local farmers market, this recipe is one worth making while tomatoes are in season.
Serves: 2–4
Prep Time: 30 minutes
Cook Time: 3½ hours
Ingredients
For the Braised Beef
- 2 pounds chuck roast
- 2 tablespoons olive oil
- 2 teaspoons San Francisco Salt Co. French Grey Salt
- 1 teaspoon freshly cracked black pepper
- 2 cups beef broth
For the Fresh Tomato Sauce
- 8 large Brandywine Sudduth heirloom tomatoes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 1–2 teaspoons San Francisco Salt Co. French Grey Salt (plus more to taste)
- Fresh cracked black pepper
- ¼ cup chopped fresh basil
To Finish
- 12 ounces fresh pasta (pappardelle or tagliatelle work beautifully)
- Freshly grated Parmesan cheese
- Fresh basil for garnish
- Extra French Grey Salt for finishing (optional)
Instructions
Step 1: Braise the Beef
Season the chuck roast generously with the French Grey Salt and black pepper.
Heat olive oil in a Dutch oven over medium-high heat.
Sear each side until deeply browned.
Pour in the beef broth, cover, and cook:
- 300°F oven for about 3 hours
or - Simmer gently on the stovetop until fork tender.
Remove the beef and shred using two forks.
Reserve the braising liquid.
Step 2: Prepare the Tomatoes
Bring a large pot of water to a boil.
Using a small knife, score an “X” into the bottom of each tomato.
Boil for 10-20 seconds before transferring immediately to an ice bath.
Once cool, remove the skins.
Don’t throw away the tomato skins! Save them for homemade tomato powder, flavored salt, or infused olive oil.
Roughly chop the peeled tomatoes.
Step 3: Build the Sauce
In a large skillet or Dutch oven, heat olive oil.
Add diced onions and cook until caramelized, about 10–15 minutes.
Stir in the garlic and cook for another minute.
Add the chopped heirloom tomatoes.
Cook for 20–30 minutes, stirring occasionally, until the tomatoes completely break down into a rich sauce.
Season with another generous pinch of French Grey Salt and black pepper.
If you’d like a silkier sauce, stir in a splash of the reserved braising liquid.
Fold in the shredded beef.
Simmer together for another 10–15 minutes.
Finish with fresh basil.
Step 4: Cook the Pasta
Cook fresh pasta according to package directions until al dente.
Reserve about ½ cup of pasta water before draining.
Add the pasta directly to the sauce.
Toss everything together, adding a splash of pasta water if needed to help the sauce cling beautifully to every strand.
Top generously with freshly grated Parmesan and additional basil.
Serve immediately.
Tips
- Fresh heirloom tomatoes are naturally sweeter than canned tomatoes and create an incredibly rich sauce.
- French Grey Salt has a delicate mineral flavor that seasons the dish beautifully without becoming overpowering.
- This sauce tastes even better the next day.
- Leftovers freeze wonderfully for future meals.
Frequently Asked Questions
Can I use canned tomatoes?
Yes, but during tomato season I highly recommend using fresh heirloom tomatoes. Their sweetness and complexity make a noticeable difference.
What pasta works best?
Fresh pappardelle, tagliatelle, or fettuccine are my favorites because they hold onto the rich beef sauce so well.
Can I make this ahead?
Absolutely. The braised beef and sauce can be made a day ahead, then simply reheat and toss with freshly cooked pasta before serving.
A Note from My Kitchen
One of my favorite parts of this recipe wasn’t actually cooking—it was watching my husband sneak into the kitchen every few minutes asking for “just one more bite.”
That’s always how I know a recipe is worth sharing.
A huge thank you to Love Apple Farm for growing and providing us with some of the most incredible heirloom tomatoes starters and San Francisco Salt Co. for crafting a French Grey Salt that truly elevates every layer of this dish. Together, they transformed simple ingredients into something unforgettable. 🍅🍝✨
