This recipe will go through how to make pasta sauce out of cherry tomatoes. Cherry tomatoes give the sauce amazing flavor- you won’t want to turn back after this! Cherry tomatoes, olive oil, spices – a simple method and amazing on pizza!
Why cherry tomatoes for this pasta sauce?
cherry tomatoes are normally more flavorful and sweeter than a regular tomato- it will make the sauce have SO much flavor. This is a perfect recipe if your summer garden has a tomato abundance.
Could you use regular tomatoes in the recipe?
I believe you could use normal tomatoes, but I have not tried it personally. Therefore I don’t have proper measurements for you. I also know the flavor wouldn’t be the same.
How to preserve cherry tomato pasta sauce?
If making this pasta sauce in bulk for year-round. I would suggest two different ways:
freeze the pasta sauce– freeze in quart freezer bags or freezer safe containers.
can the tomato sauce: now; this is more time
consuming but will take up less space in your freezer. If canning, please use a verified source for information on how to safely can. I like extension and outreach articles or this ball canning book is amazing, too. (Affiliate link) Ball-how to preserve book. Here is an article about canning tomatoes here.
The one thing about canning these tomatoes is you would need to put through a food mill and remove the skins. It is not recommended to can tomato sauce with skins on. This recipe does not go through removing skins. I purchased this food mill last summer and use it for tomatoes and applesauce canning. (Affiliate link). It isn’t fancy, but it does the trick if you aren’t canning a lot of stuff. Otherwise an electric one may be the best option for you that attached to kitchen aid.
Is this cherry tomato pasta sauce freezer friendly?
As mention above, yes it is. Freeze in individual sizes for a quick pasta sauce to use all year.
What can I use this cherry tomato sauce for?
I love it on pizzas, but it can also be used on any Italian red sauce pasta- anything you would add a jar of pasta sauce to really.
Do the skins need to be removed for this pasta sauce?
No. this recipe does not include removing the skins. If you will be canning this recipe- remove the skins and seeds with a food mill. We kept them all in and none of my family minded. You can use an immersion blender to make the sauce more smooth.
Ingredients in Cherry Tomato Sauce:
cherry tomatoes – most important ingredient. You will need 4 cups for one batch. It will make enough for 2 medium/lg sized pizzas.
olive oil- whatever kind of olive oil is your favorite. Light tasting, heavy, virgin, etc.
sugar – To taste sugar really, but with the sweetness of cherry tomatoes you will find not much is needed. I added 2 tsp.
Italian Seasoning – I used our own Italian seasoning blend. You can purchase it and we will ship to you-just message our page. I used 2 tsp.
whatever Italian seasoning you have use to taste- as each is a little different. We use quality seasonings in our own blend so I feel it is a strong taste and we didn’t need to add much.
Garlic – measure the garlic with your heart. I used 1 tbsp minced garlic. Feel free to use fresh as well.
Recipes to use this cherry sauce in
Recipes you can use it in:
Our skillet Italian Penne, Hawaiian Pizza Roll Sliders, 4-ingredient pizza bread recipe, or our Wonton Lasagna Cups.
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Cherry Tomato Pasta Sauce
Equipment
- 1 large cooking pan 5 qt
- food mill optional
- immersion blender optional
- potato smasher
Ingredients
- 4 cups cherry tomatoes washed
- 1/4 cup olive oil
- 2 tsp italian seasoning or to taste
- 4 tbsp minced garlic to taste
- 2 tsp sugar to taste
Instructions
- in a large 5 qt pan. Sauté the garlic in the olive oil on medium high heat for about 5-6 minutes. Be careful not to burn the pan.
- Next, add the remaining ingredients. Let simmer for about 30 minutes, use a potato smasher to mash the tomatoes into sauce. Continue simmering on medium heat until the sauce is thickened to your liking. This will depend on what you will be using the sauce for.
- If you would like the sauce to be more smooth, with less peels, use an immersion blender. We did not. Can also use a food mill to remove some skins and seeds-again, I did not use. Enjoy!
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