The cherry tomatoes produce a sweet, fragrant and less neutral sauce than a generic puree. The peel is proportionally present and the seeds numerous, so passing through a sieve really changes the consistency. You can prepare it fresh in half an hour or choose a ready-made sauce when time, quantity and sterilization make home production little sense.

Ingredients and yield

With 1 kg of cherry tomatoes, a little oil, garlic or onion and salt you will obtain approximately 500-700 g of sauce, depending on maturation and reduction. Wash the fruits, remove the damaged ones and divide them in half to check the inside.

A sauce without sautéing

Put the tomatoes and a pinch of salt directly into the pan, cook until they give in and pass. Season the sauce afterwards: the taste of the fruit remains more legible and you can use it in different recipes.

Cooking and passage

Cook uncovered for 20-30 minutes, stirring. Pass through a food mill with fine holes to retain the peels and part of the seeds. Put it back on the heat only if you want greater density. A blender does not separate the peels and can incorporate air.

Basil before or after

For a fresh scent, add it in the last minutes or in the freshly opened jar. Long cooking brings darker and less recognizable notes.

Sauce ready for dinner

Season pasta, gnocchi, meatballs, pizza or eggs. A 350 g portion is generally enough for three or four pasta dishes, depending on the seasoning. Dilute it with a little cooking water instead of adding excess oil.

Store without risk

For a few days use a clean container in the refrigerator; for longer periods freeze the sauce in portions. Pantry bottling requires a verified recipe and treatment. It’s not enough to pour boiling sauce into a bottle and turn it upside down.

Also label the freezer

Write date and quantity. Small cubes are useful for sauces and stews; 300-400 g containers cover a dinner.

When to buy ready-made sauce

A good ready-made sauce saves washing, passage and storage. Read the ingredients and format, then compare the cost with that of tomatoes, energy and time. It is particularly practical out of season or when few dishes are needed and a fresh box would be excessive.

Practical questions before buying and cooking

How do I choose quantity and format?

Start from the number of people and how many times you will actually use the ingredient. For a test or a single recipe, a small format is more rational; a larger cassette or package makes sense when you have already planned more preparations. Write a mini plan: fresh consumption, main recipe and possible transformation of leftovers. This calculation avoids both running out of raw materials halfway through the job and avoiding buying more than you can store well.

What do I check when the order arrives?

Open the packaging, check the integrity and immediately separate the more mature or delicate elements to use first. Fruit and vegetables are not identical objects: size, color and scent can vary with season and harvest. Follow product-specific storage directions, keep containers dry and do not close damp foods without ventilation. For jars and packages, check the seal, label and storage methods after opening.

How do I get a balanced result?

Taste before adding sugar, salt, vinegar or spices. The recipe provides a starting point, while the actual product decides the final fix. Proceed in small steps and note the doses and yield: with the next preparation you will also be able to better choose the quantity to order. A recognizable raw material often requires fewer accessory ingredients and leaves the dish with a clearer taste.

Buy the recommended ingredient from Sicilia Agrumi

Would you like to try this idea with a Sicilian ingredient or a ready-made product? Check availability, pack size and price in the Sicilia Agrumi shop. Choose the amount that suits your kitchen and check the season shown on the product page.