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Cherry Tomato Sauce with Penne
August 04, 2016

It feels wrong to review this recipe since I used a different tomato I had no idea was planted in my garden--beautiful large orange tomatoes I had no idea what to do with! I figured just use 2-3 cups worth (2 large orange tomatoes) and the result will be the same as the sun gold tomatoes—aren’t they orange/yellow too? Well, let me tell you...really delicious and light tasting, perfect balance of sweet! Other than the tomato, I followed the recipe to a T and did not find it too salty or spicy (used Chef John's chicken broth, which I froze weeks ago). The only difference for me was that I thought I had too much sauce and continued cooking my tomatoes (after blending) to reduce it (about 30 minutes while waiting for water to boil and cooking the pasta). Maybe 2 C. broth is too much or I had too much tomato. It was still a thin sauce, but when poured over the pasta and mixed together, the penne just soaked in the sauce. When the pasta was done, I added some cooked Italian Sausage (mild, casings removed) to the pasta and then poured in the sauce. It was my first time making sauce from fresh tomatoes. So, if you have large orange tomatoes, I would blanch them first, remove the skins, and chop/quarter them before proceeding with the recipe. Just thought I'd mention this in case someone new to gardening is looking for how to use low acid tomatoes. UPDATE 8/11/16: Made this recipe twice now as written and the results are the same, DELICIOUS! Don’t change a thing!

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