If you want to prepare and cook something that you just need to check on rarely, consider this fantastic tomato and onion sauce recipe. This one won’t have you sweltering over a hot burner. This works similarly to ketchup on meats, sandwiches, and french fries.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
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
Instructions
- In a saucepan over medium-low heat, combine 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.
Reviews
I have tons of Juliette grape tomatoes…too many to eat. I just made this, using 16 grape tomatoes for a pound. I made 5 times the recipe. I only had 2 onions though. I added some oregano along with Italian seasoning. Once it cooked down, I used my immersion blender. My husband tasted it and loved it. Can’t wait to cook up some rigatoni and get out the Parmesan!
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
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
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 one but the sauce disappeared and all guests were happy. I left out the white sugar and salt. After 1 hour on low, the sauce became the perfect consistency for using with tubed, short pasta as it gets stuck inside the tubes and fills your mouth with tangy sauce. We added extra peppers for some heat. Grazie MADAMEMIMI for your recipe.
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.
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.
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.