Tomato
No-Cook Tomato Sauce
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44 Reviews
Smaug
August 6, 2024
The pulp around the seeds is where most of the flavor in a tomato is; I didn't think anyone did this with tomato's anymore. A lot of cherry tomato varieties are also pretty heavy on the skins- a food mill will take off the skins and can remove seeds, but you need a pretty fine disc in it for seeds; never tried it with raw tomatos, though.
Mking
September 24, 2020
Already reviewed and love this. Question- can I freeze jars of this tomato butter?
Beth
September 8, 2020
Made it and used some with macaroni for dinner. Also sauted some onion and browned some frozen meatballs and added them. It was good, but we like our macaroni saucier, so I don't think I'll use it that way again. But I spread some on bread and toasted it under the grill then added sliced tomatoes and cheese and that was delicious. I'm freezing the rest for another use. As Jacqueline said, we didn't notice the skins in the finished product.
Beth
September 2, 2020
The skin on my chocolate/cherry tomatoes is kind of chewy and I usually spit it out. Should I try to skin the tomatoes first in hot water? If not, I would think the finished product would be full of little pieces of skin that don't get chopped up well. Let me know. Thanks
Jacqueline
September 2, 2020
I almost never skin tomatoes for anything. I find that once processed, the pieces of tomato skin are so small that you don't notice them. Plus, even the short amount of time that they're in the hot water will cook them a bit, changing the character of the sauce somewhat.
Dana
September 8, 2020
If you use a vitamix it fully pulverizes the skins and seeds. I never skin or deseed tomatoes for any sauce anymore when I use it.
Smaug
August 6, 2024
I've found that the cherry tomatoes that do well here (we have periods of intense heat in the summer) generally have heavy skins; I've been growing Juliet and Bumble Bee the last few years. Sweet 100's are lovely, but they almost always split here.
Susanna
September 1, 2020
So is the skin the main part of the tomato in this and, if so, could you save the skins from a big batch of full-size tomatoes that are being used for a different recipe, and just use those?
And if you do need to use the cherry tomatoes, what to do with the leftover seeds and juice? I could never discard any of a ripe summer tomato. Maybe you could strain through cheesecloth and use the tomato water as a savory cocktail base?
And if you do need to use the cherry tomatoes, what to do with the leftover seeds and juice? I could never discard any of a ripe summer tomato. Maybe you could strain through cheesecloth and use the tomato water as a savory cocktail base?
Martha
September 2, 2020
I e used the leftover juice as a meat tenderizer. The tomato acid works wonders. Some of the most delicious grilled beef was the result.
Viola! No waste 😊
Viola! No waste 😊
Lynda W.
September 2, 2020
No need to throw out the juicy seedy tomato liquid. Save this slushy yummy stuff and throw it into soup or your next batch of cooked tomato sauce, or try dehydrating. My juicy summer tomatoes always leave a plate full of juice after slicing or dicing them for salad. I cannot bear to throw it away, so I put it in a jar in the fridge or freezer and add to it. Today's juice will go into tomorrow's Brunswick stew; another time, it would go into chicken-gumbo soup or something else.
Valerie B.
September 1, 2020
I agree with you Maureen, I like the pulp, seeds and all. I say use it all, don't want to waste a drop of tomato gold:)
Maria
May 7, 2020
hello! Just wanted to shout out to my vegan friends out there that this *can* be made animal-agriculture free! I made it the other day with whipped Earth Balance, and it's delicious. Tastes like summer! Very fresh and full of tomato flavor.
Maria
May 7, 2020
hello! Just wanted to shout out to my vegan friends out there that this *can* be made animal-agriculture free! I made it the other day with whipped Earth Balance, and it's delicious. Tastes like summer! Very fresh and full of tomato flavor.
Maria
May 7, 2020
hello! Just wanted to shout out to my vegan friends out there that this *can* be made animal-agriculture free! I made it the other day with whipped Earth Balance, and it's delicious. Tastes like summer! Very fresh and full of tomato flavor.
Jacqueline
June 23, 2019
Not a fan of cherry tomatoes, so I'm wondering how this would work with regular tomatoes (and I have a garden full of ripening ones right now)
Emma L.
June 24, 2019
They're probably juicier/waterier than cherry tomatoes, so you might have to adjust the amount of butter...but worth a try if you have a garden full of them! If you give it a whirl, please let me know how it goes.
Shabri F.
July 14, 2018
Can I use canned whole tomato?
Emma L.
July 15, 2018
Hi! I wouldn't recommend that substitution here. While you may be able to make a similar compote butter with canned whole tomatoes and butter, because the water content is so different, the tomato to butter ratio could be very different as well.
Maureen
July 12, 2018
I'm confused. I thought the pulp of the tomato was the flesh and that it was left behind when you squeeze out the seeds. But you imply the skins are all that's left. Help?
Emma L.
July 13, 2018
Hi Maureen! The pulp is the juicy, seedy part of the tomato. The 0:24 mark of the video above shows this step of the recipe. Hope that helps!
Lynda W.
September 2, 2020
Hmmm. Even after squeezing out the seedy and watery part, there is a layer of tomato flesh along with the skin; some kinds of tomatoes will leave a thin fleshy layer and some will leave a more substantial amount. Not to put too fine a point on it, but that is what I would call the pulp. As a fifty-year hobbyist tomato grower of many, many varieties I am afraid I cannot see it another way.
Babette's S.
July 12, 2018
I added onion and/or garlic salt. I've also added fresh or dried herbs, like basil, thyme, parsley, oregano. I've also tried adding some diced sauteed onion when processing the butter & tomatoes in homage to M. Hazan. All terrific & great to have on hand, not just for pasta but toasted crusty peasant bread or baguette, rice etc.
Natalie W.
July 9, 2018
This was delicious! I stirred this into a pot of bowtie pasta with a grated clove of garlic, a small handful of chopped salt cured black olives and some torn fresh basil and oregano. Finished it with a bit of grated parmesan. I will definitely make this again!
Natalie W.
July 9, 2018
This morning I used the butter as a base for avocado toast. Yum! I am trying to think of ways on how to use up all that butter. Tempted to use it on BLTs tonight.
Kristen
July 8, 2018
I'd love to hear a little more about how to use the prepared sauce! Boil noodles, and then add [how much?] sauce, stirring in some of the hot noodle water, maybe?
Emma L.
July 8, 2018
Hi Kristen! Yes, I like to boil the pasta in salty water, then use a slotted spoon or tongs (depending on the shape) to transfer the pasta to a waiting bowl with the tomato butter. As I mentioned to Theresa below, about 1/2 cup tomato butter per 1 pound pasta is a good bet, but that's totally personal. Toss and add more tomato butter or pasta water to taste. Hope that helps!
Gina O.
July 6, 2018
Sounds delicious. How long will the sauce keep in the fridge?
Emma L.
July 8, 2018
It should be good for several days—but may spoil quicker than other compote butters because of the juicy tomatoes.
Eri G.
February 11, 2020
That's a problem I have with such recipes that say, "Store in the fridge for pasta emergencies" and the like. It implies that you can keep such things in the fridge at least for weeks/months when the reality is that they are much more delicate and won't last much longer than it takes to make them. It sounds to me as though there isn't any point in making them "ahead" because they don't last at all. BOO! This is borderline false advertising in my book. It certainly won't keep me from trying it, though. It sounds amazing. :)
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