Tomatoes used: ~445 g cherry tomatoes (Removed stems, crowns, and hard green tomatoes)
Ingredients: • Cherry tomatoes – ~445 g (blended & strained) • Oil – 2 tbsp • Onion – 1 small, paste • Garlic – 4 cloves, paste • Salt – 1 tsp • Sugar – 1 tbsp (added gradually to balance acidity) • Red chilli powder – 1 tsp • Lemon juice – 1 tsp (used instead of vinegar)
Method: 1. Wash the cherry tomatoes, remove stems, crowns, and any hard green tomatoes. 2. Blend the tomatoes into a smooth purée and strain to remove seeds and skins. 3. Heat oil in a pan. Add onion paste and cook until soft and cooked through. 4. Add garlic paste and cook briefly until the raw smell disappears. 5. Add the strained tomato purée to the pan. 6. Add salt and red chilli powder and mix well. 7. Cook uncovered on medium-low heat, stirring occasionally, until the sauce reduces and thickens. 8. Taste and adjust sweetness by adding sugar gradually (total about 1 tbsp), and continue cooking until the tartness balances. 9. Once the sauce reaches a thick, smooth consistency and tastes fully cooked, switch off the flame. 10. Add lemon juice at the end and mix well. 11. Blend the cooked sauce with a hand blender (after slight cooling) for a smooth finish, if needed.
Result: A smooth, thick cherry tomato sauce that can be used as a base for pizza, pasta, sandwiches, or dips. Edit: lost footage of adding lemon juice, plz add it.
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🍅 Cherry Tomato Sauce – Recipe
Tomatoes used: ~445 g cherry tomatoes
(Removed stems, crowns, and hard green tomatoes)
Ingredients:
• Cherry tomatoes – ~445 g (blended & strained)
• Oil – 2 tbsp
• Onion – 1 small, paste
• Garlic – 4 cloves, paste
• Salt – 1 tsp
• Sugar – 1 tbsp (added gradually to balance acidity)
• Red chilli powder – 1 tsp
• Lemon juice – 1 tsp (used instead of vinegar)
Method:
1. Wash the cherry tomatoes, remove stems, crowns, and any hard green tomatoes.
2. Blend the tomatoes into a smooth purée and strain to remove seeds and skins.
3. Heat oil in a pan. Add onion paste and cook until soft and cooked through.
4. Add garlic paste and cook briefly until the raw smell disappears.
5. Add the strained tomato purée to the pan.
6. Add salt and red chilli powder and mix well.
7. Cook uncovered on medium-low heat, stirring occasionally, until the sauce reduces and thickens.
8. Taste and adjust sweetness by adding sugar gradually (total about 1 tbsp), and continue cooking until the tartness balances.
9. Once the sauce reaches a thick, smooth consistency and tastes fully cooked, switch off the flame.
10. Add lemon juice at the end and mix well.
11. Blend the cooked sauce with a hand blender (after slight cooling) for a smooth finish, if needed.
Result:
A smooth, thick cherry tomato sauce that can be used as a base for pizza, pasta, sandwiches, or dips.
Edit: lost footage of adding lemon juice, plz add it.