Cherry Tomato Sauce

We’re going to miss these Sun Gold cherry tomatoes.

Out of this mix of black cherry, black plums, Sun Gold cherry, Juliet’s, Tami G’s, and Super Sweet 100 tomatoes.  The Super Sweet 100’s and the Tami G’s find their way into my recipes.  The Sun Gold and Juliet tomatoes are just too good.  They demand to be the focus of any meal or snack.

6 Cups Of Cherry Tomatoes

Reserve 2 cups of cherry tomatoes.  Cut each tomato in half and set aside.

This could be so many things.  It could be an Italian style salsa, a cold sauce for pasta salad, or a gently cooked marinara sauce.

…Or, It could be poured over chicken, fish or meatballs before baking for a quick weekday meal.  It would make a lovely base sauce for a quick stew, too.  There are countless uses and adaptations.  Find your favorite.

Cherry Tomato Sauce
makes 1 big pot

6 cups cherry tomatoes, 2 cups reserved and cut in half
1 jalapeño, cut in half, seeds removed
3 cloves garlic, peeled
1 Vidalia onion, finely diced
2 stalks celery, finely diced
1 handful basil leaves, roughly chopped
2 oregano leaves, finely minced
1 teaspoon red pepper flakes
1/2 teaspoon black pepper, freshly ground
fine sea salt

Place 4 cups of cherry tomatoes in food processor with 1 jalapeño, and 3 cloves of garlic.  Pulse to a fine puree.

For a salsa:

Add reserved tomatoes, onions, basil, oregano, red pepper flakes, black pepper and sea salt.  Pulse for about two seconds to combine.  Allow chunks to remain.  Serve immediately.

For a sauce:

Saute onions in olive oil until light golden brown.  Then, add pureed sauce, reserved tomatoes, onions, basil, oregano, red pepper flakes, black pepper, and sea salt.  Bring to a simmer and simmer gently for 10-15 minutes.

For a baked chicken dish:

Add  2-3 Tablespoons capers, 1 sliced red peppers, and sliced hot banana peppers (or other spicy pepper) to taste.