Good sauce of so-so tomatoes from I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes (page 139) by Ali Slagle

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Notes about this recipe

  • Melissa_427 on January 24, 2026

    This is a go-to sauce for our Wyoming household where most available tomatoes are so-so. This particular batch was combined with some frozen lamb meatballs and served over pasta, perfection!

  • emilycaj on May 20, 2025

    Great flavor. I used all cherry tomatoes, and even though I pureed it for ages, there was still a LOT of tomato seed texture. I suspect that if I incorporated some larger tomatoes, it wouldn't have been so seedy.

  • averythingcooks on September 23, 2022

    I used a mix of garden tomatoes (grape, cherry, cocktail sized, plum & slicer - some REALLY ripe + some not so much + some oddly shaped) and the result is a very tasty and versatile sauce. After roasting, I ran them through the food mill which quickly took care of the skins etc and gave me the consistency I wanted. I finished it by stirring in pesto...some of it was used to great effect for stuffed peppers and the rest went to the freezer. A great choice for clearing a lot of tomatoes off my counter.

  • rmardel on September 19, 2022

    Easy, mostly hands-off sauce. I used a couple of so-so store bought tomatoes with one of my last good garden tomatoes. Tossing everything in the blender yields a decadently luscious and flavorful sauce.

  • Melissa_427 on June 22, 2022

    I made this sauce and then promptly threw a little into a blender and created a morning shakshuka, so lovely and a truly great use of "so-so" tomatoes.

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