Homemade Garden Cherry Tomato Sauce

July 6, 2012 at 12:07

Little Miss Sicky Poo

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Every year I plant cherry tomatoes and Marglobe tomatoes which are an heirloom variety that are much larger in size.  The Marglobes take a lot longer to reach maturity but while I’m waiting for the big guys, I am always pleasantly surprised by the abundance of cherry tomatoes in my garden. These plants are serious producers!

I used to think that cherry tomatoes were only good for salads and I found myself giving away buckets full of them at a time.  They are pretty tasty, but a person can only eat so many tomatoes if you know what I mean.  So I got wise and decided to rethink my cherry tomato strategy.  Why not make sauce right?  While it’s not the traditional Italian tomato of choice, these little gems make a deliciously sweet sauce that can be cooked up in no time.  So if you’ve got a huge crop of cherry tomatoes on yours hands and your not sure what to do with them, this is a great option!  Fresh garden herbs give this sauce a nice touch and creates a beautiful aroma in your kitchen.

Here’s how you do it:

Ingredients

  • 1-2 Tbs. Olive Oil
  • 4 cups of cherry tomatoes sliced in half, stems removed
  • 6 cloves of minced garlic
  • 3/4 cups of water
  • 7-10 fresh chopped basil leaves
  • 3-4 sprigs of chopped parsley (stems removed)
  • 3-4 sprigs of chopped oregano (stems removed)
  • 1 Tsp. arrowroot powder (optional – this is used as a thickener)
  • Salt and pepper to taste
    *If you don’t have fresh herbs you can use dried as well.

Instructions

  • In a medium sized pot, heat up olive oil on low to medium heat
  • Saute garlic in olive oil until aromatic
    *Be very careful not to burn the garlic it will give the sauce a bitter taste.  It’s better to start on a lower heat setting if necessary.
  • Place the cherry tomatoes into the pot and bring them to a simmer
  • Simmer and stir frequently for about 10 minutes
  • With a potato masher, mash the tomatoes to create a more pulp like consistency
  • Add water, herbs, salt and pepper
  • Let simmer for 15 minutes to 1 hour stirring frequently.
    *The longer you simmer the sauce the tastier and thicker it will be. Just be aware that the water will cook away leaving you with a little less than you started with.
  • Once you are done cooking the sauce, let it cool before you store it.
  • At this point, I usually put about 1/2 of the sauce in the blender to create a smoother sauce.  This is of course optional.

 

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