Go Back

Campfire Sauce

This smoky, caramelized campfire sauce delivers bold flavor with minimal fuss. Perfect for cooking over an open flame, it features charred tomatoes, garlic, and herbs that create a rich, complex sauce ideal for pasta, grilled proteins, or crusty bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 7 servings
Course: Sauces and Condiments
Cuisine: Italian
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh tomatoes roughly chopped (or one 28-ounce can crushed tomatoes)
  • 6 cloves garlic minced
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh basil torn (optional)

Equipment

  • Cast iron skillet or heavy-bottomed pot
  • Long-handled metal spatula or wooden spoon
  • Sharp chef's knife
  • Cutting board
  • Tripod or grill grate for campfire cooking
  • Heat-resistant gloves or thick kitchen towels
  • Can opener
  • Measuring spoons and cups

Method
 

  1. Position your cast iron skillet on a stable grate or tripod over hot coals, not directly in the flames. The goal is moderate, consistent heat rather than intense fire.
  2. Pour the olive oil into the skillet and let it warm for about 2 minutes until it shimmers.
  3. Add the minced garlic and stir constantly for 30 to 45 seconds until it becomes fragrant and turns light golden.
  4. Pour in the chopped fresh tomatoes or canned crushed tomatoes and stir to combine with the garlic and oil.
  5. Sprinkle in the oregano, basil, red pepper flakes, salt, and black pepper, then stir well to distribute evenly.
  6. Keep the skillet on the heat and let the sauce simmer for 20 to 25 minutes, stirring occasionally, until the tomatoes break down and the liquid reduces to a thicker consistency.
  7. Move the skillet slightly closer to the coals for the last 3 to 5 minutes to char the edges and create caramelized spots on the surface.
  8. Remove the skillet from the heat and stir in the balsamic vinegar. Taste and adjust salt and pepper as needed.
  9. If using fresh basil, tear it by hand and fold it in gently just before serving.

Notes

Prep your tomatoes and garlic at home in advance for easier cooking. The longer the sauce simmers, the deeper the flavor becomes. Can be made ahead and reheated. Store in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.