Cherry Tomato Sauce Base
- Annemarie Bolduc
- Mar 12, 2021
- 2 min read
Updated: Feb 24, 2024
A quick way to use all those little tomatoes popping out from the garden at the speed of light!
When the garden is overflowing with cherry tomatoes, it’s the perfect time for making this sauce. Cherry tomatoes are exploding with juice and contain lots of seeds, which is why I find them self-seeding all over the garden. And that’s okay, these surprise plants usually make the most vigorous crops if they come up in a good space (they can always be moved if the volunteered location is too awkward)! Some larger varieties are more suitable for making thick and rich sauces but I found by trial and error that cherry tomatoes can also make a good sauce base. It’s perfect for us as in our cold climate region, sometimes we struggle to get the big ones fully red before the early frosts. So, this has become my favourite way to quickly cook and preserve the little ones and the sauce can be stored in the freezer. This recipe is so easy and quick to do, and there is no need to take the skin off the tomatoes. The sauce can be used in many versatile ways and in different dishes. I just use it for a diverse pasta sauce recipe, pizza base and sometimes my own version of a chicken “parmi” (inspired by the Italian dish and popularized in iconic Aussie pub food). As for the other ingredients in this sauce recipe, I use garlic and herbs (like basil and oregano) from the garden to bring a lovely Mediterranean flavour. All homegrown, homemade, sustainable and delicious, I love this little tomato sauce!
RECIPE
INGREDIENTS:
2 cups chopped cherry tomatoes (or any red tomato)
1 or 2 garlic clove, minced
Handful of chopped fresh herbs to taste (basil, oregano, parsley, chive, rosemary, etc.)
2 tbsp tomato paste (optional if wanting a thicker pizza base)
1 tsp olive oil
Salt and pepper
PREPARATION: Warm the oil in a small saucepan and sauté the garlic for about 1 minute.
Add tomatoes and stir well.
Season and add herbs (and tomato paste).
Stir well and cover.
Simmer at medium-low heat for about 10-15 minutes.
Let it cool down before using on a pizza base.
The sauce can be stored in the fridge for up to 2 days or in the freezer for up to 6 months.
