With the last cherry tomatoes from the garden, I made the basil sauce, delicious, perfect for a quick pasta dish. I made some and stored a small supply in the freezer. I used cherry tomatoes, but any type of tomato will do, as long as they are very ripe. For convenience, I used the Thermomix, but you can do it the traditional way in a saucepan. I love cherry tomatoes, here are some more ideas.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Other, Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs cherry tomatoes
- to taste extra virgin olive oil
- to taste salt
- sprigs basil
- 1/2 onion
- 1 clove garlic
- to taste salt
Tools
- Tall Saucepan
Steps
Place the extra virgin olive oil, diced onion, and garlic clove in the bowl. Chop: 5 sec./speed 5. Gather on the bottom with the spatula and sauté with the basket instead of the measuring cup: 3 min./248°F/speed 1.
Add the cherry tomatoes cut in half, salt, and basil, and cook with the basket instead of the measuring cup: 40 min./212°F/speed 1.
If needed, cook for another 5 minutes at aroma temperature. Then blend for 10 seconds at speed 10.
Sauté the chopped onion and garlic in oil for about 5 minutes. Add the cherry tomatoes halved and the basil, adjust with salt and cook for about 40 minutes. At the end of cooking, blend everything and transfer into glass jars. Let cool and store.
If you want to freeze the prepared sauce, there’s no need to sterilize the jars. Otherwise, if you want to store the basil sauce, I recommend sterilizing the jars. Just place the airtight glass jars and lids inside a large pot and fill with water. Bring to a boil and blanch for 30 minutes.
