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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!

Ingredients:

  • 1 large bowl of yellow pear cherry tomatoes
  • 1tbsp avocado oil
  • handful of fresh basil
  • salt and pepper
  • 1 tbsp minced garlic

Steps:

  1. Preheat oven to 350 degrees
  2. 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.
  3. 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!
  4. Let cool for a little, place in a food processor with the basil+garlic+salt/pepper+oil
  5. 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.

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If only screens were scratch and sniff…
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Finished result!

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