by TasteFood
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my 58 recipes »
Photo by TasteFood
TasteFood's Notes:
Expand4 pounds cherry or heirloom cherry tomatoes Ask a question about this ingredient
1 cup extra-virgin olive oil Ask a question about this ingredient
2 teaspoons sea salt, or to taste Ask a question about this ingredient
1/2 teaspoon sugar, optional Ask a question about this ingredient
Combine tomatoes and olive oil in a large saucepan or soup pot. Simmer over medium-low heat until tomatoes begin to break down, stirring occasionally and breaking tomatoes apart with a spoon. Continue to cook until all of the tomatoes have broken down and the sauce is thick, about one hour in all. Add salt and taste for seasoning. If necessary add sugar.
Ask a question about this stepDelicious & Gratifying...let me count the ways to serve this :) Thanks, TasteFood!
This is my keeper from the contest so far, the key word being "freeze". I'm sure this could be adapted to can with some more acid, but this is like basil pesto, so easy to freeze in baggies.
How ridiculously simple and I bet it is awesome! Can't wait for the cherry tomatoes to come in!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
This looks scrumptious. And beautiful photo too!