Cherry tomatoes have a high water content which is why they are not usually used to make pasta sauce because you have to cook them down a long time, but they’re nice and sweet, so one could say it’s worth it.
Ingredients:
- 4 lbs cherry tomatoes
- 2 Tbsp olive oil
- 5 garlic cloves, chopped
- 1 c fresh basil
- 3/4 tsp sea salt
Directions:
- To prepare the tomatoes, score each of them on the bottom with a sharp knife – just a little slice in each one. Prepare a large pot of cold water with ice in it, or your sink. Bring another large pot of water to a boil and add in the tomatoes. After 30 seconds, transfer them to the ice bath using a slotted spoon. Pop each one out of its skin into a large bowl.
- In another large pot, heat the olive oil over medium-low heat and add the garlic. Cook for a couple of minutes, then add the tomatoes. Cook for about 45 minutes until they boil down to a sauce that’s thick enough to your satisfaction. Mash the tomatoes on the side of the pot with the back of a wooden spoon as they cook.
- At the end, add the basil and salt.
You can keep the sauce in the refrigerator for a few days, in the freezer for a few weeks, or you can choose to can the sauce. For good instructions on how to can tomato sauce go here.
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