Stovetop Tomatoes in Their Own Sauce for the Fridge
Small tomatoes simmer in a seasoned sauce made from ripe blended tomatoes, garlic, and herbs.
This stovetop tomato dish uses ripe tomatoes in two ways: larger tomatoes are cooked into a simple sauce, while small tomatoes remain whole and soften in that sauce. The source gives measured amounts for both types of tomato, salt, sugar, and optional garlic and herbs. Its jar sterilisation directions are not used here, so this is a fresh cooked dish for the refrigerator rather than a winter preserve. Simmer the sauce until it tastes rounded, then add the small tomatoes and cook until they soften without breaking apart. Serve with bread, pasta, or grains. Cool promptly in shallow containers and use within three to four days.
Recipe card
Stovetop Tomatoes in Their Own Sauce for the Fridge
Equipment: Blender or food mill, large saucepan, wooden spoon, clean shallow containers
Ingredients
Instructions
Prepare the tomatoes
Wash all tomatoes. Blanch the large tomatoes briefly, cool, peel, and chop. Leave the small tomatoes whole.
Make the sauce
Blend or crush the large tomatoes. Add them to a saucepan with salt, sugar, bay leaf, and peppercorns. Simmer over medium-low heat for 20–25 minutes, stirring often.
Add the small tomatoes
Add the whole small tomatoes and optional garlic. Simmer gently for 10–15 minutes until they soften but mostly hold their shape.
Season and cool
Remove the bay leaf, taste, and adjust only if needed. Transfer to clean shallow containers.
Refrigerate
Cool promptly and refrigerate within two hours. Keep at 4°C (40°F) or below and use within three to four days. Do not seal jars for pantry storage.
How to tell when it is ready
Whole small tomatoes are softened and hot through; sauce is simmered and cohesive.
Tips
- Measure and prepare the ingredients before you begin.
- Use the pan size and heat level described in the steps.
- Taste for seasoning near the end and adjust only where the source allows.
- Watch the visual doneness cues rather than relying on time alone.
Troubleshooting
- If browning happens too quickly, lower the heat and continue cooking gently.
- If the mixture is too loose, cook uncovered briefly while stirring and watching closely.
Substitutions
- Use a similar neutral cooking oil where the source calls for vegetable oil.
- Choose a garnish from the listed serving options rather than changing the recipe base.
Variations
- Use one of the source-supported optional additions noted in the ingredient list.
- Keep the core ingredient ratios unchanged when trying a garnish variation.
Serving suggestions
- Serve freshly prepared as the recipe describes.
- Pair with a simple green salad or seasonal vegetables.
- Offer bread or rice on the side when it suits the dish.
- Serve sauces and garnishes separately so each person can adjust.
Make ahead
Prepare the measured ingredients in advance. Refrigerate perishable ingredients until cooking.
Storage
Refrigerate perishable leftovers promptly in a covered container at 4°C (40°F) or below. Use within three to four days.
Food safety
Keep perishable ingredients refrigerated until use. Refrigerate cooked leftovers within two hours and keep them at 4°C (40°F) or below.
Frequently asked questions
Can I prepare stovetop tomatoes in their own sauce ahead?
Prepare it close to serving for the best texture. If making ahead, refrigerate promptly and follow the storage directions.
How should I store stovetop tomatoes in their own sauce?
Refrigerate perishable leftovers promptly in a covered container at 4°C (40°F) or below. Use within three to four days.
Serve stovetop tomatoes in their own sauce while it is at its best, and refrigerate any leftovers promptly.
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