Tomato Sauce In Five Minutes

August 18, 2022

Vegetable gardeners can thank an endless streak of hot weather for the bonanza tomato harvest this year. My garden is giving up so many tomatoes–cherry, heirloom, beefsteak, and plum varieties–and I am not complaining! I’m just trying to figure out what to do with all of them. Let’s just say my neighbors love me, and my family is groaning over every next tomato dish that I make.

With this bounty, if ever there was an argument for making your own tomato sauce, now is the time. The latest family favorite is a blistered tomato sauce made from cherry tomatoes that is ready in 5 minutes. Any variety will do from Sweet One Hundreds to Sun Gold. I grew large Italian variety cherry tomatoes called Piennolo and they did not disappoint.

To make a blistered sauce means that the tomatoes are cooked very quickly just until their juices start to seep out and the tomatoes begin to collapse.

Heat a couple of tablespoons of olive oil in a pan and add 3 cloves of peeled garlic cut in half. Cook until garlic begins to soften then add 3 cups cherry tomatoes (cut in half) and stir over medium heat just until tomatoes begin to exude their juice. Season with salt to taste, 1 tablespoon sugar, and a couple of tablespoons of fresh minced parsley, basil, or a combination of both.

Toss with your favorite pasta and pass the cheese! The first mouthful should prove that silence is golden.

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