Thank you! This is just what I needed! I have tons of cherry tomatoes. I’m fermenting the first batch, but didn’t want to ferment all of them. You have a new subscriber!
Thanks so much for sharing. I have cherry tomatoes growing out of my ears. Looking for ways to use them so they don’t go to waste. I’ve been also giving them away but tonight I think I’m going to try making a tomato sauce out of them. And also use them in a cod dish with tomatoes
Good content, man. Came across your video because I was looking for how to make a sauce specifically with cherry tomatoes. Video was to the point with no unnecessary bits making it too long, the flow felt good. Endearing personality and the recipe looks good. Personally, I always like to add fennel and oregano to my red sauces also. I do have a question though. I came looking for a recipe for cherry tomatoes because I assumed the skin would be a problem, and it'd be to laborious to blanch and skin them. Are the skins any kind of noticeable when you leave them on like this? I was thinking about running the sauce through a sieve, but I'm thinking maybe that's just unnecessary.
Hey thanks for the comment and I appreciate the positive feedback! I’m definitely gonna try fennel next time I make this recipe! And I haven’t had any issues with the skins and in fact, I think it adds a nice rustic texture to the sauce. As long as you cook it long enough, the skins aren’t an issue for me at all. Hope this helps!
Thanks for the reply! I don't know if anyone cares, but I can share my experience. I ended up with two harvests this year at over a gallon of cherry tomatoes each. There are a few things I discovered making sauces: I simmered both batches for around 4ish hours each. I ended up adding in chicken stock and reducing to add a little extra umami (you can also use bouillon paste/cubes/powder to cut reducing time if that's your jam). Even after hours of simmering, the skins were still very much noticeable and didn't have really any less pop the longer they cooked. For the first batch, I really didn't like what this did texturally to the sauce. In your video you still have visible chunks of tomato flesh, while I simmered mine so long that there were no chunks of flesh left. What this did is allowed the skin to isolate and curl in on itself, creating little "tubes" of skin, at presumably 2-3 tubes per cherry tomato. There were a lot, and this was extremely evident in the finished product. I attempted to run the sauce through a sieve and what came out the other side was no thicker of a consistency than water, and that's... not sauce, lol. The perfectionist in me needed the finished product to be as good as I could get it, so I hovered over this sauce with chopsticks in my right hand and a bowl in my left, plucking out as many of these skins as I could for what felt like an eternity. Ultimately... not even close to worth the effort. You could maybe puree the sauce in a blender to eliminate the obviousness of the skins, but I suspect there would be the same issue as running it through a sieve. The second batch I made I just let the skins go. I personally would prefer to not have the pop, but no amount of time spent removing the skins is worth it. Final realization: They're tomatoes. The flavor is always from the fruit is always going to be good. If you're good with seasonings/techniques, your sauce is going to taste awesome. However, my initial concerns were realized and I was not a huge fan of the texture of the finished sauce. However, in reality, not that huge of a deal. Side note *potential gross out warning*: The cherry tomato skin's composition is very similar to the skin of a corn kernel, and... uhh.. ahem... can be seen later. I found this out when I heard a startling screech from my wife in the bathroom. I guess the tube form that these skins take on pass straight on through and have a striking resemblance at first glance to worms. We can add this to the list with beets of foods that can induce mild panic later when you've forgotten you have eaten them, haha.
Thanks for this video I have an abundance of cherry tomatoes, I overdid the gardening this summer!!
Cherry tomatoes are on sale this week in my area so I was thinking about canning some sauce for later
Thank you! This is just what I needed! I have tons of cherry tomatoes. I’m fermenting the first batch, but didn’t want to ferment all of them. You have a new subscriber!
That looks extremely easy and extremely delicious. Thanks for sharing! 😊
Have made 3x now ❤
Loved this! Tried with pizza and it turned out amazing.
Excellent, so glad you enjoyed it! Thanks for the comment 😁
omg i just found this video and i loved it!! gonna try it tomorrow
Love it gonna try it looks great
Thanks so much for sharing. I have cherry tomatoes growing out of my ears. Looking for ways to use them so they don’t go to waste. I’ve been also giving them away but tonight I think I’m going to try making a tomato sauce out of them. And also use them in a cod dish with tomatoes
Omg, I’m so jealous!! 😅
@@LittleLulubee 😂
Making today ❤❤
Will try to do it :) I have a lot of cherry tomatoes didn’t know what to do with.
Looks so good 😋❤️👍
I love your beautiful pan with the wooden handles! I’ve gotta know, what’s the brand? Where can I buy?
Hey thanks for the comment! It’s Masterclass brand and I think I got it from HomeGoods😂
Good content, man. Came across your video because I was looking for how to make a sauce specifically with cherry tomatoes. Video was to the point with no unnecessary bits making it too long, the flow felt good. Endearing personality and the recipe looks good. Personally, I always like to add fennel and oregano to my red sauces also.
I do have a question though. I came looking for a recipe for cherry tomatoes because I assumed the skin would be a problem, and it'd be to laborious to blanch and skin them. Are the skins any kind of noticeable when you leave them on like this? I was thinking about running the sauce through a sieve, but I'm thinking maybe that's just unnecessary.
Hey thanks for the comment and I appreciate the positive feedback! I’m definitely gonna try fennel next time I make this recipe! And I haven’t had any issues with the skins and in fact, I think it adds a nice rustic texture to the sauce. As long as you cook it long enough, the skins aren’t an issue for me at all. Hope this helps!
Thanks for the reply! I don't know if anyone cares, but I can share my experience. I ended up with two harvests this year at over a gallon of cherry tomatoes each. There are a few things I discovered making sauces:
I simmered both batches for around 4ish hours each. I ended up adding in chicken stock and reducing to add a little extra umami (you can also use bouillon paste/cubes/powder to cut reducing time if that's your jam). Even after hours of simmering, the skins were still very much noticeable and didn't have really any less pop the longer they cooked. For the first batch, I really didn't like what this did texturally to the sauce. In your video you still have visible chunks of tomato flesh, while I simmered mine so long that there were no chunks of flesh left. What this did is allowed the skin to isolate and curl in on itself, creating little "tubes" of skin, at presumably 2-3 tubes per cherry tomato. There were a lot, and this was extremely evident in the finished product. I attempted to run the sauce through a sieve and what came out the other side was no thicker of a consistency than water, and that's... not sauce, lol.
The perfectionist in me needed the finished product to be as good as I could get it, so I hovered over this sauce with chopsticks in my right hand and a bowl in my left, plucking out as many of these skins as I could for what felt like an eternity. Ultimately... not even close to worth the effort. You could maybe puree the sauce in a blender to eliminate the obviousness of the skins, but I suspect there would be the same issue as running it through a sieve. The second batch I made I just let the skins go. I personally would prefer to not have the pop, but no amount of time spent removing the skins is worth it.
Final realization:
They're tomatoes. The flavor is always from the fruit is always going to be good. If you're good with seasonings/techniques, your sauce is going to taste awesome. However, my initial concerns were realized and I was not a huge fan of the texture of the finished sauce. However, in reality, not that huge of a deal.
Side note *potential gross out warning*:
The cherry tomato skin's composition is very similar to the skin of a corn kernel, and... uhh.. ahem... can be seen later. I found this out when I heard a startling screech from my wife in the bathroom. I guess the tube form that these skins take on pass straight on through and have a striking resemblance at first glance to worms. We can add this to the list with beets of foods that can induce mild panic later when you've forgotten you have eaten them, haha.
Mmm nice
How does it freeze?
Damn that looks good
Something went wrong with my patch lol the moisture isn't staying in
❤❤
Do the tomato skins just cook up and melt or are they still there
They’re still there
They’re still there but as long as you cook the sauce long enough they become pretty tender. I kind of like the rustic texture they add to the sauce.
😊
Hi please send me some tomatoes also.
Actually my tomatoes are a bit larger can I use them without removing the skin. Thanks
What if you do it with cherry tomatoes and normal ones
Does it make any difference?
@@ltzMarsh I don't think it makes a difference, you can use them all up and not waste any that way.
I’ve never tried this but let me know how it turns out if you do!
Skins?
Delcious, I might suggest sppeding up the actual process on the video
How long 1-2.5 hrs?
What a cutie pie….too sweet