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Our co-founder and Chief Creative Officer, Dorian Lightbown, recently purchased her own farm in Dartmouth, Massachusetts. The new farm brings inspiration, challenges and lots of ingredients for getting creative in the kitchen with her own recipes.

Check out one of her favorites for Allovette Farm Red Sauce. Make your own and bottle it up for saving + sharing.

Allovette Farm Red Sauce

Makes 8 pints


5 pounds fresh tomatoes – Dorian uses a mix of Amish paste and heirlooms

¼ cup of olive oil

3 medium onions, diced

8 cloves or fresh garlic, finely minced

1.3 cup of fresh basil leaves, finely chopped

1 sprig of fresh thyme leaves (or 1.2 tsp dried)

1 sprig of fresh oregano (or 1 tsp dried oregano)

2 bay leaves (remove when done)

2 sprigs of parsley (or 1 tsp dried)

1 tsp sea salt

1 carrot (1/2 grated and added to sauce, reserve other half to add at the end of cooking and then removed)

1 tbsp honey


1. Pour olive oil into large stockpot over medium heat

2. Add diced onions, garlic, and grated carrots

3. Sauté for 6-8 minutes or until onions are translucent and tender

4. Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and sea salt

5. Simmer on low heat for 2-3 hours or until cooked down and starting to darken

6. Add carrot piece for the last 30 minutes to absorb acidity

7. Remove sprigs of herbs and piece of carrot

8. Optional: Use an immersion blender or Cuisinart to puree sauce until smooth

9. Use fresh or store in fridge up to 1 week

10. For canning, process in glass pint jars for 35 minutes