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cherry tomato sauce from 73

whatscooking's picture

I made this last night, the tomato-basil variation.  THis is a great thing to do with cherry tomatoes.  You could do this all winter long with the ones from the grocery, (I made mine with ones from my garden.)  I loved the way the sauce turned out, light, yet garlicy and flavorful.


I halved the recipe, tossed it with 1/2 pound pasta and fresh mozz in little cubes. 

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

SondraG's picture

(post #38876, reply #1 of 24)

Isn't it wonderful??  I couldn't believe the intensity of flavor I got.  Went to Farmer's Market, got tomatoes, and made sauce the same day.  Lovely, and yes, you could do it all Winter.

 

 

Adele's picture

(post #38876, reply #2 of 24)

Twist my arm.  Bought a bunch of Roma's today to smoke tomorrow, saw the cherry and went right past.  But now I simply must have cherry's after checking the recipes.  I want to try a new (to me) farmer's market, will now do so tomorrow morning- thanks for the motivation.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

venturedone's picture

(post #38876, reply #3 of 24)

I did the cherry with olives last night and I loved it and so did the granddaughter.  On the other side of the table, the grandson and my husband pushed the still visible cherry tomatoes to the side.  Different strokes etc.

 


Harebrained lagomorph, prestidigitations exist for pre-adolescents.

 

Harebrained lagomorph, prestidigitations exist for pre-adolescents.

whatscooking's picture

(post #38876, reply #5 of 24)

What kind of things do you do with your smoked romas?  I currently have a boat load of yellow romas that I'd like to preserve in some way.

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

Adele's picture

(post #38876, reply #7 of 24)

I freeze them in the foodsaver because I do a lot at one time.  I also keep a canning jar (or any jar) in the fridge and cover them with olive oil.  Every week or two I make marinara sauce for a meal or three and saute a couple up with onions & garlic or whatever I feel in the mood for, then add canned (store bought) tomatoes.  It just gives a nice smoky flavor, not strong, but there.  (I've also chopped them up for a pizza topping- yumm)


No joy at the farmers market downtown.  I did go late, so perhaps the booths with actual food were already torn down and gone.  I'm going to get back in the habit of going weekly to the one in Winter Park even though parking's a ibtch because my little fruit market has seriously declined in quality.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

whatscooking's picture

(post #38876, reply #4 of 24)

Once the tomatoes collapse, they reduce to this syrup that coats the pasta in a lovely way. 


 

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

AJ12754's picture

(post #38876, reply #6 of 24)

I made this last night too and used it as a pizza sauce and my guests loved it -- as did my kids when they ate the left-overs earlier today -- incredibly easy and full of flavor.

Cave obdurationem cordis

deejeh's picture

(post #38876, reply #8 of 24)

Resurrected this thread because we had pasta with the cherry tomato-basil sauce for dinner tonight, with feta.  It was outstanding, and so simple and quick.  It'll be a fantastic side for grilled Italian sausage.


deej

SallyBR1's picture

(post #38876, reply #9 of 24)

I will try this recipe soon

I seem to remember a great recipe (from FC, I think) that uses roasted grape tomatoes as a "sauce" for pasta - very simple, extremely tasty. Very quick to assemble too - you roast the tomatoes with a tiny bit of olive oil, when they are getting brown and collapsing, toss with pasta

deejeh's picture

(post #38876, reply #10 of 24)

With a litle bit of roasted garlic and some thyme, that would be soo good.


deej

~~Heather's picture

(post #38876, reply #11 of 24)

My standard cherry tomato sauce is the one from Seriously Simple by Diane Rossen Worthington. It is perfect after a busy day--it is delicious and requires almost no attention.

Roasted Cherry Tomato Sauce

1 1/2 pounds ripe cherry or grape tomatoes, halved
4 garlic cloves, minced
1/2 C fresh French bread crumbs
1/2 C freshly grated Parmesan cheese
Coarse salt and freshly ground black pepper to taste
1/4 C olive oil
3/4 pound penne, fusilli or farfallini
1/2 C finely chopped fresh basil

Preheat oven to 400. Put the tomato halves in a large baking dish that can be brought to the table. Mix together the garlic, crumbs, cheese, s & p and spoon over the tomatoes. Drizzle with olive oil.
Roast for 30 to 35 minutes until the mixture is bubbly, browned and slightly thickened. Meanwhile cook the pasta and add to the tomato mixture in the baking dish. Add basil and toss to combine.

edited to add "pounds"


Edited 8/14/2005 7:38 pm ET by Heather

Risottogirl's picture

(post #38876, reply #12 of 24)

This is the same one I have used for many years. I even do it in the winter with grape tomatoes and my frozen basil puree!

Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

~~Heather's picture

(post #38876, reply #13 of 24)

That's a great idea--it is stored in the "summer food" area of my brain. I'll have to refile it.

~~Jean's picture

(post #38876, reply #14 of 24)

1 1/2 pints, quarts, pounds, ounces??? of cherry tomatoes. ;-)

Vedi, Vici, Velcro   I came, I saw, I stuck around.


http://www.thebreastcancersite.com/

Vedi, Vici, Velcro   I came, I saw, I stuck around.

http://www.thebreastcancersite.com/

MadMom's picture

(post #38876, reply #15 of 24)

I'm thinking that one and a half cherry tomatoes wouldn't make much sauce, right?



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SallyBR1's picture

(post #38876, reply #17 of 24)

Could go well for anorexics :-)

(ooops, sorry - should not make fun of a very serious disease, but I could not resist)

Gretchen's picture

(post #38876, reply #18 of 24)

While what you say is very true, there was a funny segment yesterday on Wait, Wait Don't Tell Me.  It was guess which story was true about a bad business plan.  I can't recreate the other made up ones but the true one was about a restaurant for anorexics that opened, and was soon closing, in Germany.  The servers were anorexic also.  The recorded quote validating the story was from Ruth Reichl who said something to the effect that the only possible positive part of the business plan would be that your food costs would be really really low.

Gretchen

Gretchen
SallyBR1's picture

(post #38876, reply #24 of 24)

Unreal!

Hard to believe someone would come up with THAT for a business idea!

Risottogirl's picture

(post #38876, reply #16 of 24)

Pints, because that is the way we usually get them here. I don't recall where I got my "recipe" but it is the same.

Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

~~Jean's picture

(post #38876, reply #19 of 24)

Well, I thought so, but just wanted to make sure. ;)

Vedi, Vici, Velcro   I came, I saw, I stuck around.


http://www.thebreastcancersite.com/

Vedi, Vici, Velcro   I came, I saw, I stuck around.

http://www.thebreastcancersite.com/

~~Heather's picture

(post #38876, reply #20 of 24)

Sorry, mine is 1 1/2 pounds--I'll go back and edit

~~Jean's picture

(post #38876, reply #21 of 24)

Thanks, I'll bet it's close to equal either way.

Vedi, Vici, Velcro   I came, I saw, I stuck around.


http://www.thebreastcancersite.com/

Vedi, Vici, Velcro   I came, I saw, I stuck around.

http://www.thebreastcancersite.com/

~~Heather's picture

(post #38876, reply #22 of 24)

I'm making this for dinner tonight--I should have measured. I think 1 1/2 pounds may be a little more than 1 1/2 pints.

Risottogirl's picture

(post #38876, reply #23 of 24)

Quite possibly, I may have "adjusted" it over the years - we prefer our pasta less "saucy".

Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay