Slow Cooker

Sweet Cherry Tomato Sauce

October  2, 2013
0 Ratings
  • Serves 6
Author Notes

Ok, this is my first original recipe on the website. I don't really have a name for it. It's really just a sauce for me. It's just a combination of my favorite items. I use this sauce on pizza dough and I also use this sauce over sliced eggplant and mozzarella cheese in a dish that is then placed in the over to bake. This is going to sound a lot like Marcella Hazan's recipe because I prefer to cook with butter instead of oil for most of my cooking. I just use butter but i use a combination of tomatoes and I love to use Vidalia onions because I first cooked this sauce when I lived in the South and Vidalia onions are very prevalent there. —Karin Ward

What You'll Need
  • 1 pint Cherry Tomatoes, cut in half
  • 4 Diced Plum Tomatoes
  • 1 Large Diced Vidalia Onion
  • 2 Diced Garlic cloves to taste
  • 1/2 teaspoon Pepper
  • 1-2 splashes Basalmic Vinegar
  • 1-2 tablespoons Butter
  • 2 Diced Green Peppers
  1. Heat the butter in a 5 Quart saucepan on medium-high heat. Add the diced onions, garlic and diced green peppers and reduce the heat to medium. Heat until translucent and softened which is about 3 minutes.
  2. Add the Tomatoes, both cherry and plum, balsamic vinegar and Black Pepper. Cook until the sauce begins to come together which takes about 20-30 minutes. The longer you cook the sauce the better it will taste just make certain that there is enough moisture.
  3. This sauce can be used on Pizza dough if you are making pizza, although it is a little chunky. Or you can place this sauce over eggplant and mozzarella and place it in the oven to bake.

See what other Food52ers are saying.

0 Reviews