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| While combing through the Harvest forum for cherry tomato ideas, I found an old thread from 2005 (linked below) with lots of great suggestions. About 2/3 through the thread, CindyLouWho posted this recipe for Sungold Tomato Sauce. Cindy, I don't know if you're still around the forum but THANK YOU, THANK YOU, THANK YOU! This is seriously one of the best things I've ever eaten. I nearly melted into a puddle on the floor after having it with pasta for dinner tonight. I know many of us are struggling to use all of our cherry tomatoes this time of year -- mine are taking over my kitchen! -- so hopefully no one will mind my reposting this recipe to give more of us a chance to enjoy it. From CindyLouWho's original post, Aug 15, 2005: I use this recipe for Sungold's because there is virtually no prep. I just rinse them and dump them in the pot (don't even cut them): 2.5 cups sungolds Add all ingredients and simmer for 1 hour. Let cool slightly and blend to a creamy consistency (I use a stick blender right in the pot). So easy and unbelievably good. It's actually so decadent that sometimes I halve the butter and use oil instead, but it's not nearly as good. It freezes really well and I use it for everything--pasta sauce, pizza sauce, dip for veggies, etc. Sometimes, we even eat it as a "cream" soup. Back to me: This recipe made about 1.75 cups of sauce, and I figured out the calories at 75 calories per 1/8 cup. (An 1/8 cup nicely covered a serving of cooked pasta, kind of like an alfredo sauce - a little goes a long way.) Thanks again, Cindy! Kathy |
Here is a link that might be useful: Original Cherry Tomato Thread
Follow-Up Postings:
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| Sounds good. But , before adding other ingredients, I would blend it (w/ stick blender) strain it throu Jap/chinese rice strainer, to get the seeds and skin out( this is how I do with canned whole tomatoes to make sauce)...Then continue. Cherry tomatoes contain a lot of skin and seeds , percentage wise. (I personally cannot digest tomato skin and seeds well.) |
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- Posted by tishtoshnm 6/NM (My Page) on Fri, Sep 6, 13 at 15:15
| I just made that sauce this weekend but I admit, I chickened out and only used half the butter. It was very, very good. I blended it in the vitamix so the seeds and skin were not an issue and I have it in the freezer now. I hope to make a couple more batches before the season is over. |
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- Posted by kathyb912_IN 5a/5b (My Page) on Fri, Sep 6, 13 at 16:18
| Seysonn, obviously it won't help with digestion, but I can say that texture-wise, the seeds and skins weren't a problem. I blended with a stick blender right in the pot, first on low then finished on high, and didn't notice any seeds in the final mix. There are some very small pieces of skin, but not enough to bother me. And I love how quick and easy the recipe is -- very little work for amazing flavor. :) Tishoshmn - Good to know it's still tasty with half the butter! I wanted to make it as-written first before I started experimenting, but that's definitely an option I want to try. I'd also like to try it with "regular" cherry tomatoes. |
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- Posted by balloonflower CO 5b (My Page) on Sat, Sep 7, 13 at 1:03
| If you're looking for quick and easy, but not blended, so wouldn't get rid of skins/seeds, this is my family's favorite. Used it last and this year with SunGolds and Black Cherries, and off season use grape or yellow cherry toms from the store. We generally use a linguine or fettucine pasta. |
Here is a link that might be useful: Cherry Tomato Pasta Recipe
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| Made this last night. Excellent. Used the immersion blender - no problem with skins or seeds. I used all sun holds, so my sauce was a brilliant orange. DD was not happy when she realized it was NOT Kraft Mac and cheese! We will easily get 3 meals out of 1 batch. Plan on making a few more batches for the freezer before the season is do e. |
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