Cherry Tomato Sauce

This is a first.

To the best of my knowledge I have never posted a 2 ingredient recipe before.

It will probably create all sorts of problems with Google’s algorithms – I can almost see the emails now: Recipe missing ingredients, ….

I actually thought I had posted this before. Faced with a counter full of regular tomatoes and a basket full of cherry tomatoes I decided today was a kitchen day.

I put water on to boil for the big ones and decided to make sauce out of the little ones. I went to my blog to check the quantities. I couldn’t find the recipe.

Horrors!

I managed to track it down and decided I should post it – both for myself for next year and for the rest of the world facing a glut of cherry tomatoes right now.

Luckily I found this small bags tucked away.

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Cherry Tomato Sauce

This is a great way to use up a surplus of cherry tomatoes. Freeze it for a taste of summer when the cold weather hits. 20oz (600gr) of tomatoes yields 12 – 13oz (375 – 400gr) of sauce. I had a mix of red and yellow tomatoes.

  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Sauce

Ingredients

Scale
  • 20oz (600gr) cherry tomatoes, cut in half
  • 3 tbs butter

Instructions

  • Sauté the cherry tomatoes in butter over medium heat until they are almost dry, 20 – 25 minutes.
  • Remove from heat and purée on high speed until smooth.
  • Use within a few days or freeze.

Notes

The tomatoes will produce a lot of liquid initially. Keep cooking until 75% of it has cooked off.

Keywords: cherry tomatoes, tomato sauce

Cherry Tomato Sauce

This sauce is quite thick and very intensely flavored. I freeze it in 6oz (175gr) bags or smaller.

The long cooking makes the skins soft enough to be puréed completely. I have tried adding cherry tomatoes to regular tomatoes for soups and / or sauces and some of the skins always roll up and turn into sharp needles that refuse to cook or be pulverized. For some reason unknown to me (but appreciated) this seems to work.

In addition to this I made 4 litres of tomato soup, put 5 bags of chopped tomatoes in the freezer and have a big bowl of cucumber salad waiting to be finished.

Then I went out and picked another big basket of tomatoes.

I had my usual tomato sandwich for breakfast and we’re having pizza with fresh tomatoes for dinner tonight

‘Tis the season…..

9 thoughts on “Cherry Tomato Sauce”

  1. I’m confused. Google has the nerve to tell you that your recipe is wrong? Really??

    I mentioned what I do with cherry tomatoes the other day. Did I mention that I saute everything in butter before I add the tomatoes? It makes the ‘sauce’ a bit stickier. So far, I got three tomatoes. We’re on a roll! :/

    • Regularly…. They don’t recognize the photo; there is a wrong line in the Instruction list (they don’t like bold lettering in certain places) etc. Sometimes it’s actually something I coded wrong; sometimes it’s right. Either way I have to address it and ‘validate’ the fix. The really frustrating ones are when they tell me there is an error on a page that doesn’t exist. Yes, that happens, too.
      Butter adds a lot to tomato sauces I’m learning. I’m getting back into the butter habit.

  2. This is quite similar to our tomato sauce. Except ours has 3 ingredients: really ripe plum or field tomatoes (we get them on the sale shelf at our vegetable store – a large basket for $1), olive oil, salt.

    I’m curious. Is your butter salted? If so, our recipes are identical!

    • The butter is salted. I like this because it’s the only use I’ve found for a glut of cherry tomatoes, I tried freezing and didn’t like the results, and putting them with regular tomatoes doesn’t work. Totally different flavor than regular tomatoes.

      • Yes, you’re right. Cherry tomatoes are sweeter than regular tomatoes, aren’t they?

        Alas, unlike you, we do not have a glut of cherry tomatoes. Our neighbours have lots, and they keep giving them to us. But we cannot stop halving them and eating them fresh on toast. They’re so so so good!

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