Recipe By MADAMEMIMI
Rating
Published Jun 19th
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 12 servings Calories 14.4

This is a brilliant recipe to use if you want to prep and cook something that you only need to check on occasionally. No slaving over a hot stove for me thanks! This can be used on meats, on sandwiches or with fries like ketchup.

Recipe Ingredients

  • 1 pound cherry tomatoes
  • 1 red onion, finely chopped
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon chopped fresh red chile pepper
  • 1 teaspoon crushed garlic
  • 1 pinch Italian seasoning
  • 1 teaspoon white sugar
  • salt and pepper to taste

Cooking Directions

  1. 1 In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes. Allow to cool, then cover and refrigerate until needed.

Nutrition Facts

  • Calories 14.4
  • Carbohydrate 3.3 g
  • Fat 0.1 g
  • Fiber 0.6 g
  • Protein 0.5 g
  • Sodium 4.2 mg
  • Sugar 0.9 g

Reviews

  1. Easy and simple. Always wondered what to do with extra cherry tomatoes. Did the immersion blender thing to deal with the tomato skins. Great taste. Oh and a dash of OVOO
  2. This is a great and easy recipe to use all the cherry tomatoes from the garden. Cook as instructed I added some fresh basil. Let cool a little and blend in blender to mix seeds and skins into a sauce. Cooled and froze in freezer bags use for chili and soup. Thank you MADAMEMIMI
  3. This passed with flying colors at a lunch with 8 Italians and one American. This is a traditional method for making pasta sauce in Italy. After cooking, I passed everything through a vegetable strainer and this eliminated the issues one reviewer had with the peels. The balsamic vinegar was a nice touch noticed by no - Read more ...
  4. This tastes OK but the tomato skins peel off and it is impossible to pick them all out. Maybe some people won't mind them but I do.
  5. Its not really a sauce more a chutney. Its great for chip n dip moments eating with meats bruschetta (great idea BBBlues!) pizza topping and can be thinned out with tomato passata for a pasta sauce.
  6. I wouldn't really consider this a "sauce," but this is a great base recipe to use as is or you can play with it. I used it the other night, added some asparagus and parm cheese, topped grilled italian bread with it for a kicked up bruschetta.

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