Too Many Cherry Tomatoes Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When the garden is producing more than I can eat... I turn to this sauce. Usually there are other things from the garden that are outnumbering me. So I throw them in too. The eggplant is a good addition because it thickens the sauce nicely. No one will know there is eggplant in the sauce. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
1 medium eggplant, peeled and chopped (optional) |
1 large sweet pepper, chopped (optional) |
1 cup mushroom, sliced (optional) |
3 garlic cloves, minced |
2 -3 quarts cherry tomatoes (whole) |
1 teaspoon salt |
10 -15 fresh basil leaves, chopped |
Directions:
1. In a large pot, saute onion and optional vegetables until soft and slightly browned. Add other veggies here is you want them (for example, a zucchini). If anything starts to burn, add a little water. These veggies should be fully cooked.
2. Add garlic and saute for 30 seconds.
3. Dump all those cherry tomatoes in there and stir until they soften. Most will pop and deflate.
4. Add the salt and basil and remove from the heat.
5. At this point, I use my stick blender to blend everything up right in the pan. I then put everything thru my food mill with the fine grate. This is because my family cannot get past the seeds. :).
6. Serve with your favorite pasta.
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