Cherry tomatoes are cute and delicious, but chopping them one by one is time consuming. Luckily, there's a kitchen hack you ...

Add the cherry tomatoes ... crush half of the tomatoes, then continue to cook, stirring occasionally, for about 10 minutes, until the mixture forms a chunky sauce. Tear in the fresh basil ...

Season with salt and pepper and bake until the tomatoes begin to collapse and soften (about 30 minutes). Use as a pasta sauce or in dishes that require tomatoes. The sauce can be frozen in small ...

To freeze cherry tomatoes, it’s best to roast them first, or to make them into a sauce. They can also be preserved successfully bottled in oil.

So, they've got about 20 kilos of tomatoes ready for us. Let's go and turn them into sauce. Making ... the Tranese tomato, the San Marzano tomato, which is this one, and the cherry.

Stir or gently shake the pan to keep the tomatoes moving. Toss pasta with the tomatoes and add 1/4-1/2 cup of the reserved pasta cooking water to make a thin sauce. Season with salt and pepper. Serve ...

Though traditionally made from uncooked tomatoes that have been pureed and strained, our passata is quickly cooked, preserving colourful cherry tomatoes ... a hit of tomato sauce is required.

This simple recipe pairs salty preserved lemon with sweet-bright cherry tomatoes to form a sauce you’ll spoon up until the last drop. We paired these easy tofu meatballs with a simple, summery ...

Heart-healthy avocado makes this pasta dish feel indulgent without being overly rich. The flavorful sauce is so luscious, you ...

We have the Tranese tomato, the San Marzano tomato, which is this one, and the cherry ... So these are the tomatoes that we're going to make sauce with today? Isabella: Yes.