So, the other day I was staring at a whole bunch of cherry tomatoes from my garden and thinking, “What the heck am I gonna do with all these?” They were just piling up, and I hate wasting food, you know? Then it hit me – why not try making sauce with them? I mean, I’ve made sauce with regular tomatoes before, but cherry tomatoes? That’s new territory.
First off, I did a little digging online, and guess what? Turns out, you can actually make sauce with cherry tomatoes! People say they’re sweeter and have less water, which sounds pretty good for a sauce, right? Most of what I saw was talking about how you should use San Marzano or Roma tomatoes for the sauce. I only had cherry tomatoes, so I decided to give that a try.
Getting Started
I gathered all my little red buddies and started with the basics. I remember reading somewhere about blanching and shocking, which sounded kinda fancy but was actually pretty simple. I got a pot of water boiling and a big bowl of ice water ready. Dropped a bunch of tomatoes into the boiling water for like 30 seconds, then scooped them out with a slotted spoon and straight into the ice bath. This made the skins super easy to peel off. I just used my fingers, but I guess you could use a knife if you’re feeling precise.
Cooking Process
- Peeling: This was a bit tedious, but kinda therapeutic, too. Just me and my tomatoes, getting all the skins off.
- Chopping: I didn’t bother chopping them too fine. I figured they’d break down while cooking anyway.
- Sautéing: I heated up some olive oil in a pan, tossed in some garlic, and when it started smelling amazing, I added the tomatoes.
- Simmering: This is where the magic happens. I let the whole thing simmer on low heat. I didn’t really time it, but I kept an eye on it, stirring occasionally.
Tasting and Adjusting
After a while, the sauce started to thicken up. I took a little taste, and it was surprisingly good! A bit sweet, a bit tangy, just like those online articles said. I added a pinch of salt, some pepper, and a few herbs from my garden – basil and oregano. I let it simmer a bit longer, tasting and adjusting until I thought, “Dang, this is actually pretty awesome!”
The Result
In the end, I had this pot of homemade cherry tomato sauce that was nothing like the store-bought stuff. It was fresh, flavorful, and, if I do say so myself, pretty darn delicious. I ended up using it on some pasta that night, and it was a hit with the whole family!
So yeah, if you ever find yourself with a ton of cherry tomatoes and no idea what to do, try making sauce. It’s a fun little kitchen adventure, and you might just surprise yourself with how good it turns out!
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