Can i use cherry tomatoes for sauce

Add the tomatoes, salt, pepper, and sugar. As the tomatoes cook and soften, mash them with a fork to help them form a chunky, rustic sauce. Cook the tomatoes for approximately minutes total. Sprinkle with torn basil before serving. If serving with pasta, transfer the tomato sauce to a bowl with the pasta, and toss to combine. Garnish with additional basil, if desired. Notes Choose the amount of pasta based on whether you like your pasta extra saucy or not.

I like a high ratio of sauce to pasta so use the lesser amount of pasta. Your email address will not be published. He specifically requested it last week. Thanks, Ann! Now, I must ask, where did you get your social icons across the bottom of your website? Cheers, Barbara Giacometti!!! How do you avoid this? Try coating the clean pan liberally with oil any cooking oil; I typically use olive oil and baking it in a F oven for two hours.

This will season the pan more quickly. Then, every time you heat oil in it, the seasoning will be improved. You can also do the oven seasoning more than once. I hope this helps…I think once you do this you will really love your skillet. It becomes truly nonstick. Ann this recipe was well timed. I had a big crop of cherry tomatoes wondering what to do with them. Now I know. Made this dish tonight and both my husband and I felt we were eating at a fine Italian restaurant.

I roasted skinless, boneless chicken thighs and served the sauce on top of whole grain penne pasta, topped with the chicken and grated a little asiago cheese on top — perfection. So easy. Thanks for yet another keeper. Thank you for the great comment, Elaine…and stay tuned to a another recipe using cherry or grape tomatoes coming soon.

I have yet to freeze this sauce, Heidi. I make it when I have enough tomatoes and then we eat it all…but I do think it would freeze very well. I made this speedy sauce last night with your deconstructed eggplant parm, WOW!! Love your website. Just made this sauce for the first time…. I loved it! Well done Ann!

I will definitely be saving this recipe and making it again!! Along with basil from her garden this sauce was an excellent dish we prepared last night together! Only thing I added was a little sprinkle of Italian seasonings and a zucchini from her garden. My picky father even went in for seconds! Thanks for posting! Thanks so much for the terrific feedback, Melissa! For a similar option without the skins, you could try the sauce with an equal amount of chopped plum tomatoes that you have skinned by briefly dipping in boiling water.

Glad you enjoyed the flavor! I used 2 quarts of grape tomatoes. Blended with immersion blender. I had no skin or seeds when done blending. Wow this sauce is so yummy!!! I have a bumper crop of cherry tomatoes so this is great. Any advice for canning? Should I add lemon juice or anything else? Thanks so much, Jenn!! I just use glass pint jars and it will keep for months. My sauce recipe is similar to yours. I was googling around trying to find someone who used cherry tomatoes to make sauce, instead of Romas.

I tend to favor rustic sauces made with the entire tomato. However, there are a lot of seeds in cherry tomatoes. Maybe I should have? Is anyone really bothered by leaving the seeds in? Hi, Susan! Some readers do, as you can see in the comments below, and if your tomatoes have a ton of seeds, or you prefer it that way, you can go that route. Hi, Jamie! You can use any color of cherry tomatoes. Sun Golds are one of my favorite varieties for this sauce.

If so, how long would you suggest you water can these for? Hi, Peta! I now plan to make sauce with them! Do you think this recipe would work well with grape tomatoes? Hi, Elissa! Tastes good though and easy to do. Thank you for this recipe! Super creamy restaurant quality sauce. And a great way to use up some wrinkly cherry tomatoes! Tasted perfect in my opinion. This recipe is as delicious as it is easy to make! OMG, this is divine.

I did add a bit of oregano and it tastes just like a rose sauce without the dairy! Thank you so much for a wonderful recipe. Came across this recipe and love, love, love it!! Very easy and delicous.

It is great over spaghetti squash with parmesan cheese. I finished cooking my homemade meatballs in this sauce and felt like a total pro chef. This came out very good! I had one vine of cherry tomatoes and too many to know what to do with them. I doubled this recipe and used dry herbs instead of fresh because it was what I had on hand.

I blended in a vitamix and the sauce came out creamy despite having no dairy. The fresh tomato really came through! It reminded me of La Madeleine Tomato Bisque in sauce form. Thank you so much, Christine!! This sauce can definitely become a soup, too!

I made this with my cubic ton of cherry tomatoes yep, over planted and used my Vitamix to blend but it rolled the skins into these little prickly bundles that kinda ruined the texture for me. Anyone else have this issue? Is there an easy way to skin them or maybe strain them out? So I ended up just cooking the tomatoes down and peeling them when I made this again.

It was a little time-consuming but I avoided the weird skin issue. Very good with that small change! Made several times now.

I actually like the weird skin issue! It taste great. I will probably, with one of the jar, add in some capers, black olives and canned tuna.

You can use a food mill and it will get rid of the seeds and skin and you will only have the pulp. Hi, Alex! The color will lighten a bit and become a little more orange.

Hi, Suzanne! Just kept the stems on here because it was prettier for the photo. Hi there, can you please confirm that the herbs go in later, after the toms are roasted? Hi, Ruth!

Yes, I always add the herbs to the pot with the onions, garlic and the roasted tomatoes. Made this sauce today and it is delicious.

We use a lot of sauce and I am so pleased at how easy this was to make myself. I used a variety of small tomatoes from my garden cherry, yellow pear, Black Prince and currant. The color is lighter and I find this to be a thicker sauce than many store bought.

I was able to can 3 pints. Thank you for sharing! You must have one powerful blender or my tomatoes have iron skins — because the skins would not blend and they are unpleasant and wreck the sauce. Ran it through a mil, without much success, clogged with seeds and skin very little sauce after that was done. I made this sauce this afternoon with the bounty of Sweet Millions I have. Managed a full 3 pounds of tomatoes still tons more! It was so easy to make! The color after blending is gorgeous.

Thanks for a great, simple recipe. Do you have any hints for taming the sweetness? Hi Erica! Since the sauce has no added sugar, all of that sweetness is coming from your tomatoes. They must have been super sweet to begin with usually not a terrible problem to have!

You could try adding something acidic like lemon juice or balsamic vinegar to tone down some of the sweetness. Start with just a small amount and be sure to taste test as you add. Hope that helps! I made this tonight using Tiny Tim tomatoes from my garden, it turned out great!

It was enough sauce for 3 generous portions. How many cherry tomatoes is lbs? I have more onions in my pot than tomatoes. The juices from the tomatoes also burned in the oven so I did not have any liquid to add to the onion mixture. How do I salvage this? You should definitely have more tomatoes than onion, and lots of juices from the roasted tomatoes. Thank you for posting! Incredibly flavorful! I used two varieties of cherry tomatoes, onion, basil, and thyme from my garden, plus purchased garlic and olive oil.

Yield was just 2 pints from 2. I used grape tomatoes as we had massive amounts of those, but absolutely loved this! So good! I used a little less olive oil, but otherwise made as written. Fresh tomatoes from the garden made this a standout! This is the BEST recipe. Lloyd Grossman, eat your heart out!

It has a great consistency, immersion blender rich flavour and wonderful colour. I used very hot jars, filled them with the sauce whilst still hot and this resulted in a very satisfactory vacuum seal when cooled. That should make it last longer? Definitely do this again, add extra ingredients for either puttanesca or arrabiata, see how it goes. Very pleased. More than that, my wife loved it! This was just what I was looking for as I am overrun with cherry tomatoes!

One question and I think I know the answer. You have the stems on in the picture. I am going to assume it was for artistic purposes? Thank you, Anne!!

Wow this is a very decadent tomato sauce and will definitely be planting more cherry tomato plants next year. This stuff is very very delicious — thanks for the great recipe!

We roasted garlic cloves with them for 35 minutes and it turned out the best ever! We also added some Merlot red wine that I also used in the Marinara sauce I had also made last week! Just finished making this; it came out great. In additions to a sheet pan full of cherry tomatoes, I added a few larger tomatoes and two red bell peppers, cut in chunks.

I made the sauce last night and use it on my pizza today! This sauce is heavenly good. Thanks for your recipe! I only have around 2. Love it and will definitely make it again! My oven is temporarily out of order. Any chance you know how I can do this on a gas grill? I have skewers, grill mats and an assortment of tools. Hi Elizabeth! I would basically try to mimic an oven as best you can.

Hope that helps, and please let us know if you try it!! So simple and delicious; a great way to use up our abundant garden harvest! So, so delicious — thank you!! I did roast the tomatoes about twice as long, but it might be because I had to use casserole dishes instead of a sheet pan.

Thanks so much, Chelsea!! So happy to hear the sauce was a hit! This sauce turned out amazing. I threw the onions and garlic on the pan with the tomatoes to roast.

I also added a green pepper and a couple of stalks of celery. After it cooled I blended the sauce, warmed back up and served over zoodles.. I did wonder if you had the approximate nutrition information? That would be helpful. I am a Bariatric patient and still tracking everything that goes in my mouth. Considering what my garden is doing, I will be eating this sauce a lot for a while!

Thanks so much, Susan! We no longer provide nutrition info, but there are lots of calculators you can use online to find out based on the ingredients you use. The recipe was super easy to follow. I had everything in my own garden so it was a no brainer.

I put the salt and pepper on the tomatoes while they were roasting. I also hot water bathed my jars for 40 mins to keep on the pantry shelf this gives a longer time of shelf life. I would love to preserve these tomatoes using this recipe, did you add lemon juice and if so how much did you use..

This tomato sauce was very good. I canned it as well, following the Ball blue book and added 1 Tbsp lemon juice for each pint and boiling water bathed for 35 min. Why not can this recipe so it can be used much later, like everything else canned the favor would change a bit , I shall try and let you know.

I will state up-front that I totally guesstimated the weight of my tomatoes and just eyeballed the olive oil though I did make the effort to get good-quality as the recipe suggests. Thanks so much, Sarah!! So happy to hear our sauce was a hit!!

Could I cook the tomatoes on the stove somehow? I was just surprised at how much the roasting made it taste different than the stovetop sauce my husband made last week. Hi, Angela!

Please let me know if you decide to try it! And hang in there without your oven! I have roasted tomatoes and other veggies over indirect heat with great success! What container did you put them in? I made this recipe as is. Super flavor and easy. Thank you so much for this recipe! I cannot wait to try it this weekend! Can this be water bathed canned instead of needing put in the refrigerator?

Thank you. Hi, Robyn! Thanks so much! I hope you enjoy the recipe! You can definitely can this sauce. The recipe as is can be canned and frozen for several months. I was under the impression that you had to pressure can them when oil was present. Can you point me to documentation saying that waterbath canning is safe if oil is in the mixture? I made this today and was the best pasta sauce that I have ever had! Really impressed my friends. Thank you so much, Cindy!!

We use this for pizza sauce all the time too — enjoy!! This looks like a great way to use my tomatoes! What do you use it on? Like a regular spaghetti sauce? Hi, Lesley! The pinch of sugar makes all the difference! Added fresh arugula to wilt and served with fresh basil and parmesan cheese. Don't overcook the tomatoes or garlic! My new favorite sauce! Thank you Epicurious! Panama City, Panama. Anyone else not able to submit their feedback regarding the changes to the recipe box?

I filled out the form and clicked on submit, but nothing happened! So frustrating that they are making these changes. I guess it's time to go to an app that will store recipes.

Bad business! I usually don't leave reviews, but felt the need to say that this sauce was amazing. So fresh, so simple. I had a variety of tomatoes on hand - grape, cherry, Roma, etc. I cut the larger ones in pieces similar in size to the grape, which worked great. I will definitely make this again and again!

What IS the point reviewing and saving recipes anymore here. Tinton Falls, NJ. What's the point of reading Epicurious articles and saving their recipes?

Now, there is one thing you need to know about this sauce. Steam being released from the hot food builds up pressure in the container. This sauce is great on pasta, on pizza, in dishes like lasagna and chicken parm, or for dipping breadsticks or mozzarella sticks. We recently enjoyed it over spaghetti with zucchini balls see photo above for a super delicious Meatless Monday meal! Nothing beats homemade sauce! I hope you try this recipe for Cherry Tomato Sauce and love it as much as I do.

Thanks for visiting today! I used this recipe as a base. I have a crazy out of control cherry tomato plant this year, that as of the end of September, even though the nights are cool, is still producing! I ve made two batches of this sauce, modified, so far, and am about to make a third. I ve added a few things. When I roast the tomatoes, I also roast sliced mushrooms, and a mostly whole bulb of garlic in an oven-proof dish with oil. So, I use the roasted garlic best sliced a bit instead of the raw garlic when cooking the onion.

When I put the roasted tomatoes into the pot, I also add the other ingredients. And, I found that just the fresh herbs were fine for my first batch, but I wanted more punch, so added more of those plus some dried Italian herbs, as well.

My first batch was just a bit flat. The second batch, with the addition of more herbs, was amazing. When I heat it back up, I sometimes add cooked chicken to it. With these additions, for me, it makes for a deeper, more flavorful sauce.