Recipe by Chef John
"The best ways to eat cherry tomatoes are as follows: plucked warm off the vine and eaten raw standing in front of the plant. Next best is raw, in some sort of salad. Third best is made into a sauce as I've done here. Ladle into bowls and top with Parmigiano-Reggiano."
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cherry tomatoes (such as Sun Gold)
salt and ground black pepper to taste
fresh oregano leaves
red pepper flakes
grated Parmigiano-Reggiano cheese
I've made the sauce twice in the last week to keep up with a bumper crop of cherry tomatoes. I doubled the sauce recipe the first time, tripled it the second. In the triple batch I added some fresh garlic and a can of tomato paste with Italian Herbs. I think this will freeze well. To reheat I added a little milk or Half and Half for a tomato cream sauce. It could also be served as a homemade tomato soup. The flavors really do blend well, and it takes very little effort to make it.
very nice and tasty :)
This was very easy and tasted good. I didn't have fresh oregano, so I used dried. Also, I reduced the pepper flakes for someone else in the house. There was still lots of thin sauce after stirring into the pasta for a few minutes, so next time I will use only 1.5 cups of chicken broth. I'm sure we'll be making this throughout the tomato season -- what a great way to use our cherry tomatoes and yellow pear tomatoes!
Four and a half stars, but not five. Wonderful flavour but the sauce was very thin. Maybe I'll try it with less than two cups of broth next time.
I had loads of cherry toms over & made this very very simple sauce, it'a winner, many thank's
This was very good. We loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Tomato Sauce with Penne
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 113
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