Spicy Cherry Tomato Sauce Recipes

SPICY AND SAUCY CHERRY TOMATO PASTA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Using a slotted spoon, transfer the capers to a paper towel-lined plate.
• Add the tomato paste to the skillet and cook over medium-high, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. Reduce the heat to medium, add the remaining 2 tablespoons oil, the garlic and red-pepper flakes, if using, and cook, stirring frequently, until garlic is softened and fragrant, about 2 minutes.
• Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.
• While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
• Drain the pasta, and transfer it to the skillet with the sauce to combine. (If your skillet is too full to accommodate the pasta, you can transfer the cooked pasta back to the pot, then add the sauce to combine.) Stir in half the basil and season to taste with salt and pepper.
• Divide among plates or bowls and top with capers and remaining basil, plus cheese and whole basil leaves. Serve immediately.

SPICY CHERRY TOMATO SAUCE

Steps:

• Preheat oven to 425 degrees F.
• Spread tomatoes, jalapenos and garlic in a shallow baking pan or baking sheet. Add olive oil and onion powder on top, and stir to fully coat everything.
• Place in the oven and bake for 35 minutes.
• Allow to cool for a few minutes and then pour the pan of tomatoes into the food processor (careful, it's hot!). Add fresh basil and salt and pepper to taste in the food processor.
• Pulse until sauce is creamy.
• Use it right away, or throw it in the fridge to use tomorrow, or freeze it for next month. Enjoy!

CHERRY TOMATO SAUCE (SPICY MOROCCAN-STYLE)

Steps:

• SAUTÉ: Heat oil in large skillet to medium-high heat. Sauté onions for 4-6 minutes until tender and lightly browned. Add garlic, seasonings, tomato paste (with a pinch of sugar) and harissa. Stir and cook for 1 minute.
• ADD CHERRY TOMATOES, JALAPENO AND WATER. Bring to boil. Then lower heat to medium heat and simmer, stirring occasionally. The total time for cooking sauce (this step and the next) will be about 6-8 minutes, After 5 minutes, help burst tomatoes by gently pressing with spatula or large slotted spoon to burst them (careful not to squirt yourself).
• FINISH SAUCE: Stir in cilantro. Continue cooking until tomatoes form a sauce the consistency you like. More cooking will make it thicker. Add more water to thin it out if needed. Taste and adjust seasonings e.g. more salt, sugar, harissa, cilantro. For a glossy finish, add a small pad of butter or drizzle on a bit of extra virgin olive oil if you like. See Note 3 for suggestions on ways to use the spicy tomato sauce.

CHERRY TOMATO PASTA SAUCE

Steps:

• Heat the olive oil in a large skillet until hot, then add the crushed garlic and sauté for a minute.
• Add the canned tomatoes with their juice, the cherry tomatoes, the salt and pepper.
• Simmer for 10-15 minutes or until tomatoes have softened.
• Either keep the sauce chunky as is, or remove half of the sauce to a blender, and blend until smooth and creamy. Add the blended sauce back into the skillet with the unblended sauce, and add the cooked spaghetti and toss to combine.
• Add the chopped fresh basil and the butter, and toss gently to combine. Sprinkle with lots of Parmesan cheese and drizzle with olive oil just before serving.

FRESH TOMATO CHILI SAUCE

Steps:

• Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
• Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

SPICY CHERRY-TOMATO SALSA

Steps:

• Heat a dry large cast-iron skillet over high heat. Cook half the tomatoes and half the jalapenos, turning often. Transfer tomatoes to a large bowl as skins split; transfer jalapenos to a plate as skins char.
• When jalapenos are cool enough to handle, rub off of skins with paper towels. Discard ribs and seeds. Finely chop flesh; add to tomatoes in bowl. Repeat with remaining tomatoes and jalapenos.
• Stir cumin and lime juice into tomato mixture. Season with salt and pepper; toss. If not serving immediately, refrigerate in an airtight container up to 1 day.