Cherry Tomato Sauce Base
Updated: Mar 17
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, one bunch after another every day, it’s the perfect time for some colourful fresh snacks and salads paired perfectly with any meal of the season. When they are coming out of your ears, even after sharing bunches to anyone passing by, it’s time to get into to some serious cooking as they are quickly perishable. 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 strongest crops if they come up in a good space (they can always be moved if the volunteered location is too awkward)! Some bigger varieties are more suitable for making thick and richer 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, we sometimes struggle to get the big ones fully red before the early frosts. So, this has become my favourite way to easily cook and preserve the little ones and the sauce can be stored in the freezer. I’m sure many would agree that this recipe is also a very good one because it is so easy and quick to do (no need to take the skin off the tomatoes). The sauce can be used in many versatile ways and 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 from the garden, like basil and oregano, to bring a lovely Mediterranean flavour. All homegrown, homemade, sustainable and delicious, I’m loving this little tomato sauce!
2 cups chopped cherry tomatoes (or any type of red tomato)
1- 2 garlic cloves (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 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.