This is a brilliant recipe to use if you want to prep and cook something that you only need to check on occasionally. No slaving over a hot stove for me thanks! This can be used on meats, on sandwiches or with fries like ketchup.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes. Allow to cool, then cover and refrigerate until needed.

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Nutrition Facts

14.4 calories; 0.5 g protein; 3.3 g carbohydrates; 0 mg cholesterol; 4.2 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/25/2015
This passed with flying colors at a lunch with 8 Italians and one American. This is a traditional method for making pasta sauce in Italy. After cooking, I passed everything through a vegetable strainer and this eliminated the issues one reviewer had with the peels. The balsamic vinegar was a nice touch noticed by no one but the sauce disappeared and all guests were happy. I left out the white sugar and salt. After 1 hour on low, the sauce became the perfect consistency for using with tubed, short pasta as it gets stuck inside the tubes and fills your mouth with tangy sauce. We added extra peppers for some heat. Grazie MADAMEMIMI for your recipe. Read More
(5)

Most helpful critical review

Rating: 3 stars
08/25/2006
This tastes OK but the tomato skins peel off and it is impossible to pick them all out. Maybe some people won't mind them but I do. Read More
(4)
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/25/2015
This passed with flying colors at a lunch with 8 Italians and one American. This is a traditional method for making pasta sauce in Italy. After cooking, I passed everything through a vegetable strainer and this eliminated the issues one reviewer had with the peels. The balsamic vinegar was a nice touch noticed by no one but the sauce disappeared and all guests were happy. I left out the white sugar and salt. After 1 hour on low, the sauce became the perfect consistency for using with tubed, short pasta as it gets stuck inside the tubes and fills your mouth with tangy sauce. We added extra peppers for some heat. Grazie MADAMEMIMI for your recipe. Read More
(5)
Rating: 4 stars
06/06/2005
I wouldn't really consider this a "sauce," but this is a great base recipe to use as is or you can play with it. I used it the other night, added some asparagus and parm cheese, topped grilled italian bread with it for a kicked up bruschetta. Read More
(4)
Rating: 3 stars
08/25/2006
This tastes OK but the tomato skins peel off and it is impossible to pick them all out. Maybe some people won't mind them but I do. Read More
(4)
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Rating: 4 stars
12/19/2005
Its not really a sauce more a chutney. Its great for chip n dip moments eating with meats bruschetta (great idea BBBlues!) pizza topping and can be thinned out with tomato passata for a pasta sauce. Read More
(2)
Rating: 4 stars
05/09/2016
Easy and simple. Always wondered what to do with extra cherry tomatoes. Did the immersion blender thing to deal with the tomato skins. Great taste. Oh and a dash of OVOO Read More
Rating: 4 stars
03/31/2016
This is a great and easy recipe to use all the cherry tomatoes from the garden. Cook as instructed I added some fresh basil. Let cool a little and blend in blender to mix seeds and skins into a sauce. Cooled and froze in freezer bags use for chili and soup. Thank you MADAMEMIMI Read More
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