The microwave fresh tomato sauce I propose today is made with fresh cherry tomatoes cooked in the microwave and then blended with herbs. While the microwave tomato sauce is made with peeled tomatoes, this recipe is perfect for the summer season and in 10 minutes it will be ready for pasta with tomato sauce, bruschetta, or as a base for making chicken pizzaiola. I have to reveal a secret, this recipe was born from a mistake, I wanted to make microwave confit tomatoes to update the recipe but, alas, I had big and ripe Piccadilly tomatoes. I didn’t think it through and so I cut the tomatoes in half, placed them on the microwave crisp plate, seasoned them, and followed the recipe. Unfortunately, the Piccadilly were too ripe and watery, so much so that they started to fall apart during cooking. After the first moment of dismay, I looked at the fresh tomatoes cooked in the microwave and thought about what I could do with them, the answer did not take long to arrive and here it is!
Before revealing the difficult process, I recommend reading the recipe and then taking a look at all these MICROWAVE RECIPES, because cooking with time, energy, water savings, and more is possible!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 185.35 (Kcal)
- Carbohydrates 27.59 (g) of which sugars 5.86 (g)
- Proteins 2.22 (g)
- Fat 7.89 (g) of which saturated 1.14 (g)of which unsaturated 0.03 (g)
- Fibers 4.31 (g)
- Sodium 202.74 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14.1 oz cherry tomatoes (or Piccadilly)
- 2 sprays extra virgin olive oil
- 2 pinches salt
- 2 pinches dried oregano
- 1 bunch aromatic herbs (thyme, parsley, basil, marjoram)
What You Need
- 1 Microwave Oven
- 1 Crisp Plate or browning plate or microwave heating tray
- 1 Microwave Riser
- 1 Hand Blender
- 1 Jar or tall container, preferably glass
Procedure
Wash the cherry tomatoes and cut them in half, I recommend a serrated knife to cut the tomatoes, place them in the tray and season with salt, oregano, and oil.
Insert the riser in the microwave and place the tray of cherry tomatoes on top, this way you will get closer to the grill.
Cook the cherry tomatoes for 10 minutes using the combined microwave + grill function, or Crisp (it’s the same thing), choosing the maximum power if possible.
Pour the cooked cherry tomatoes with their seasoning into the jar or container, flavor with aromatic herbs and blend everything with the hand blender.
As you can read in the recipe, I blended the cherry tomatoes with all the skin and seeds, but if you can’t tolerate or don’t like them, you can use a food mill that will retain both the seeds and the skin.
Grandma’s Tips
For an extra touch of flavor, add a clove of garlic sliced during cooking. Fresh tomato sauce keeps for 2-3 days in the refrigerator, better if in an airtight glass container.
Other Tomato Sauce Recipes
Want to make large quantities of tomato sauce? Try cooking it in a multicooker following this recipe.
Want to keep tomato sauce for 15 days? Take advantage of jar cooking.
