Cherry tomatoes pack a lot more flavor in their tiny little globes – so it makes sense that using them exclusively to make a pasta sauce would create a super intense and flavorful sauce…but I’ll let you be the judge!
The cherry tomatoes I found were not peeled. If you want you could pour all the tomatoes into a bowl and easily pull off all the skins. If you decide not to peel them (I didn’t), just be sure to puree the sauce really well – the skins when canned get quite tough and papery, so you really want them chopped fine.
Simmer the mixture for 20 minutes, stirring occasionally to remove the cheese that will get stuck to the bottom. Before you puree, remove the basil, carrot and cheese.
|Cherry Tomato Sauce|| |
- ⅓ cup olive oil
- 4 cloves garlic, smashed and peeled
- 3 (14oz) cans cherry tomatoes* (with juice)
- 4 full stems of basil
- 1 carrot, peeled and halved
- ⅓ lb Parmesan rinds**, cut into 2" pieces
- 1 tsp salt
- In a Dutch oven heat olive oil and garlic, cooking for about 5 minutes until garlic starts to turn golden.
- Add remaining ingredients, except salt, and simmer uncovered for 30 minutes, stirring occasionally.
- Remove basil, carrots and Parmesan rinds and season to taste with salt.
- Use and immersion blender and puree the sauce to your liking*.
**the rinds I have access to at my grocery store are already pre-cut chunks around 1-2", so I used about 10-14 of them.