I’ve never made tomato sauce but the over abundance of yellow pear cherry tomatoes was leaving me desperate. Sauces always seem very complex to me and thats left me avoiding working on them. But, here I sit with more cherry tomatoes then sense and they will soon start going bad. Canning is popular but canned tomatoes seem to be a horrible idea to me. I like my tomatoes fresh or in a sauce so it looked like it was time to make a sauce.
Tomato sauce for me has always come from a bottle or restaurant. It comes on a pizza. It is a mystical thing, but I decided to have at it so sat down and read a few websites about making tomato sauce.
I used several sites for reference. I did this to learn what the basic techniques are and what are particular quirks of individual authors. One site was very informative but he was very caught up in making sure that a fresh tomato sauce accents the fresh fruity flavors. I’m a very simple tomato sauce person and all of that effort wasn’t what I was looking for.
In the end I got settled. I was going to drop the tomatoes in boiling water for a few minutes to loosen the skin. I’d then heat olive oil, saute onions and garlic, add some Basel leaves, pepper, salt, garlic, and Italian seasonings.
Because I had so many yellow tomatoes I was going to make a yellow sauce. I felt spiffy for that.
This is a big old sauce pot of yellow pear tomatoes. It fills half the pot and it made about three cups of sauce in the end. These are a cherry type tomato and a yellow so they are very sweet and not tart. That turns out to be important.
I dumped them in a strainer and boiled water and dumped them in the water. I left them for less then five minutes. They are very small so the heat hit them fast and as soon as I saw skins start to split I poured them out. The reason is I didn’t want to lose tomato goodness.
Once hot most of the skins were not split but they had separated. I did my garlic and onions and oil and kept the fire hot as I squeezed tomatoes. I would nip the tip off where the stem connects with my finger and then squeeze the tomato out of it. I deliberately kept the seeds and seed area which is often called ‘jelly’. They have a lot of flavor that you are losing if you just keep flesh.
Skins! They come off very easily. It took a while because there were so many. Squeeze, squeeze, squeeze.
We still had some chunks so into the ninja blender it went.
Back into the pot for another hour of cooking. Everything is broken down now and the last hour finished it off.
Add pasta shells cuz they are cool and scoop up the sauce. This sauce was very, very sweet and I added no sugar to it. I accompanied it with chicken. I did not think red meat would do well with something that was sugary and almost fruity. I’m very happy with the texture I got. I’ll probably cook it longer next time.
But, I now have something to do with all of these tomatoes!