HOW TO MAKE TOMATO SAUCE FROM CHERRY TOMATOES RECIPES
CHERRY TOMATO SAUCE WITH PENNE | ALLRECIPES
The best ways to eat cherry tomatoes are as follows: plucked warm off the vine and eaten raw standing in front of the plant. Next best is raw, in some sort of salad. Third best is made into a sauce as I've done here. Ladle into bowls and top with Parmigiano-Reggiano.
Provided by Chef John
Categories World Cuisine European Italian
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.
- Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir oregano and red pepper flakes into tomato mixture.
- Puree tomato mixture with a stick blender until sauce is smooth.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.
Nutrition Facts : Calories 475 calories, CarbohydrateContent 76.2 g, CholesterolContent 8.8 mg, FatContent 12.3 g, FiberContent 4.3 g, ProteinContent 17.7 g, SaturatedFatContent 3.2 g, SodiumContent 204 mg, SugarContent 3.4 g
ROASTED CHERRY-TOMATO SAUCE RECIPE | MARTHA STEWART
This is a slow-roasted version of the stove-top tomato sauce, and it's jam-packed with flavor. You'll want to have it with everything -- not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
- Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.
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ROASTED CHERRY-TOMATO SAUCE RECIPE | MARTHA STEWART
This is a slow-roasted version of the stove-top tomato sauce, and it's jam-packed with flavor. You'll want to have it with everything -- not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
From marthastewart.com
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Total Time 1 hours 10 minutes
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Total Time 1 hours 10 minutes
- Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.
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Pour Easy Cherry Tomato Pasta Sauce over any pasta for a quick anytime meal. Top this simple sauce with cheese, pine nuts, and black pepper, if desired.
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Reviews 4
Total Time 25 minutes
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Total Time 25 minutes
- Divide pasta among serving bowls; top with tomato sauce, cheese, pine nuts, and additional black pepper, if desired.
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- Divide pasta among bowls. Top with more Parmesan and 1 cup basil leaves. Drizzle with oil.
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