There is currently an overabundance of yellow pear cherry tomatoes in my backyard at home. By overabundance I mean…to the point where i’ve contemplated it a mix between a weed and tomato plant because it grows that quickly!
Anyways, my mom and I wanted to figure out something we could do with these so we decided to make a really really simple pasta sauce using ingredients from our yard. I chose to keep skins on the tomatoes not only because removing them is a B, but also to add some girth to the sauce!
- 1 large bowl of yellow pear cherry tomatoes
- 1tbsp avocado oil
- handful of fresh basil
- salt and pepper
- 1 tbsp minced garlic
- Preheat oven to 350 degrees
- After rinsing your tomatoes, place them (whole, not chopped) on a cookie sheet and drizzle (no specific amount) some but not too much olive oil. Enough that each tomato is coated lightly. I also sprinkled some salt and pepper for flavor purposes.
- Place in oven and let bake for about 20 minutes, or until skins look like they will easily fall off. You don’t want to burn the skins!
- Let cool for a little, place in a food processor with the basil+garlic+salt/pepper+oil
- Blend it to the chunkiness of your liking- and that’s it!
We put the mixture in a giant mason jar in our freezer so we can pull it out when we make pasta during on the colder days in SD.