Made sauce for the first time from my cherry tomatoes!
It's actually the best tasting sauce I've ever had. I'm impressed!!
by mermaidsandpickles
4 Comments
Signal_Error_8027
Nice! I’m surprised at how much the yellow color stood up to the red tomatoes. Or did you add some curry spices to it?
cindergnelly
My cherry tomatoes sauce always comes out that colour and I agree it’s super yummy! I don’t use any sugar in my sauces, so the extra sweetness from cherry is really nice!
kchapin
How many plants did you need to harvest that many? I feel like my plants never have enough cherry tomatoes ripe at the same time. (I have two)
gholmom500
Beautiful !!!!
Just a hint for next time- removing skins makes for a smoother sauce. You can blache&peal prior to roasting or just push the completed sauce thru a wire sieve.
These aren’t steps that are 100% necessary for everyone. But the smoother feeling is great for tomato soups and perfect pastes.
I have a mean tummy and getting that undigestible fibers out of the sauce are a requirement for my tomatoes.
4 Comments
Nice! I’m surprised at how much the yellow color stood up to the red tomatoes. Or did you add some curry spices to it?
My cherry tomatoes sauce always comes out that colour and I agree it’s super yummy! I don’t use any sugar in my sauces, so the extra sweetness from cherry is really nice!
How many plants did you need to harvest that many? I feel like my plants never have enough cherry tomatoes ripe at the same time. (I have two)
Beautiful !!!!
Just a hint for next time- removing skins makes for a smoother sauce. You can blache&peal prior to roasting or just push the completed sauce thru a wire sieve.
These aren’t steps that are 100% necessary for everyone. But the smoother feeling is great for tomato soups and perfect pastes.
I have a mean tummy and getting that undigestible fibers out of the sauce are a requirement for my tomatoes.