Last year we planted a cherry tomato plant…if only I knew then what I know now. It was a prolific plant that produced more tomatoes than we knew what to do with. In fact, quite a few were lost to the ground in the months while it was growing. Little did we know, those lost tomatoes would sprout with a vengeance this year.
We have a two car garage and the entire area behind the garage is full of tomato plants. I can barely keep up with them – these were picked 3 days after I had picked a similar amount. My husband has been taking them in his lunches and I’ve been snacking on them, but we still had four cups that had gone untouched.
I made this recipe multiple times last year with our abundance of tomatoes. If you want it really red, add tomato paste or red wine, otherwise the sauce will have an orange tinge to it.
• 4 cups cherry tomatoes
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tsp salt
• 2 tbsp sugar
• 10 leaves fresh basil, chopped
1. Heat oil in a large saucepan over medium high heat and add garlic, tomatoes, salt and sugar.
2. Pan roast until tomatoes release their juices and liquid is reduced by half, about 30 minutes, stirring regularly.
3. Blend with an immersion blender in the pan until completely smooth and add basil. Store in refrigerator for up to 1 week.