Piccadilly tomato sauce
difficulty
ingredients
- 2 kg Jolife Piccadilly tomatoes
- Salt
- Basil
preparation
Remove the stems from the cherry tomatoes, rinse them thoroughly and let drain. Cut each tomato in half and remove the seeds. Transfer the tomatoes to a large pot, cover with a lid and let wilt over low heat, stirring occasionally, until they break down. Run them through a food mill and transfer the juice to a smaller steel pot. Heat until thickened to your liking. The cherry tomato sauce is ready to be used in numberless pasta dishes or to be put in jars.