Prep 5 mins
Cook 30 mins
It is late summer, and I am overrun with tomatoes of all kinds. Big, little, roma, cherry, red, rose, yellow, purple, you name it. This is a quick way to use up some of those delicious cherry tomatoes that are too watery to can.
- Combine all ingredients in a medium size pot. Bring to a boil, stirring occasionally. Reduce heat and simmer for 30-45 minutes or until sticky and thickened.
- Allow to cool, slightly. You can use them this way or break them down further in your food processor or with an immersion blender.
- Great in place of barbecue sauce, pizza sauce, and pasta sauce. Fantastic with cream cheese on crackers.
- Serving size depends on your chosen use. I've counted it as if using as tomato sauce on a pizza. This recipe makes enough for 2 medium pizzas.