3 Tomato Sauces YOU Can Make With Any Tomato, Even Green!

These are the 3 tomato sauce recipes I go for when dealing with tomato abundance. First we have our favorite "standard" tomato sauce, our take involves using spices and wine to build a complex and deep savory flavor. When I am drowning in cherry tomatoes I love doing a quick pan sauce with whatever is in peak season at the moment, in this case sweet corn! Then we have the green tomato chutney, a delicious sweet and savory way to use the bonus green tomatoes you get when ripping out determinate tomatoes.
Chutney:
2-3 lbs. Green Tomatoes
1 onion
1 3/4 cup Brown Sugar (I use less)
1 1/2 cup Apple Cider Vinegar
1 tbsp fresh grated ginger
Nutmeg, Cinnamon, Black Pepper, & Cardamom to taste
Cherry Tomato and Corn Pasta:
1 - 2 cup Cherry Tomatoes per 1 Ear Of Corn
Adjust to your desired corn levels!
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[@texastoast7514]

I really like this side of having a garden. It's the reason we grow, to enjoy the fruits of our labor. Please do more!

[@jacquesinthegarden]

More to come!

[@Junzar56]

I agree! More recipes!

[@johnliberty3647]

Yes, straight from the garden recipes are in short supply on gardening Channels

[@waterbitten]

Funny enough this is why I'm reluctant to garden. All the abundance would overwhelm me. I'm an introvert and I don't eat that much so I'm already anticipating food waste.

[@texastoast7514]

@waterbitten canning and preserving isn't as complicated or expensive as you'd think. I'm an introvert too, being in the garden is my therapy.

[@consciousgardener9790]

Save those skins! My husband just made some tomatoe powder and it makes your stews and soups taste amazing! We don't have a dehydrator so we used our oven. Just place on a sheet pan lined with parchment paper at your lowest setting. For us that's 140 degrees. Cook until crispy. Keep your eye out so you won't burn them.Then we grind them in our spice grinder.

[@IjeomaThePlantMama]

Literally his suggestion! Great minds 🤗

[@MariThomas01]

Wow, thank you ❤❤❤

[@jacquesinthegarden]

That is awesome, I haven't tried using my oven as a dehydrator but that make sense for things like this!

[@coryhyatt2035]

​@@jacquesinthegarden yup, I do it all the time. Mine goes to 170. So i just barely prop the door open to allow some heat and moisture to escape. It works

[@OurJoyfulDaysCAD]

i really love how detailed you are with the description of process and explanation of things 😊

[@loribethartist6353]

I slice my tomatoes in 1/2, and squeeze most of the seeds out. Then I put on an aluminum foil lined cookie sheet and roast with onions, peppers, garlic (or whatever we have in abundance- even zucchini to bulk it up). In the oven at 400 degrees, and I take out when the skins blister and turn dark. The peels slip right off! Then I immersion blend it all up. You don’t have to cook it down and it’s not watery. ❤

[@jacquesinthegarden]

I love a roasted tomato and summer squash sauce like this, so good and you are right no need to simmer!

[@sharonglassner1421]

Jacques, you have outdone yourself with this video! I'm a long time subscriber and a major foodie. Rarely, do I see a cooking video that I'm wild about, but today you have created it. I love listening to you and you made these recipes so easy to follow that I'm going to try them this week. I have 120 tomato plants and dozens of tomatoes to use. I was afraid to make sauce because I didn't want anything watery and bland. I think that you hit the sweet spot. Having it outside right in the garden was wonderful and I shared to with others to enjoy and also myself so I can continue to make these. Food Network, here is Jacques, the Master Chef!!! Love you and Kevin, you're both awesome:):):):).

[@jacquesinthegarden]

Wow 120 tomato plants, that is a lot of tomatoes! Thanks for the comment I love hearing this and I hope you make a delicious sauce out of all those tomatoes!

[@Lisa-zp4pc]

I love when you show what can be made from garden produce. Ive bought seeds just to try some of what you've made in the past. It's all related to gardening and is super helpful. Thanks!

[@jacquesinthegarden]

Love to see this, glad you enjoy it!

[@Mihhgvhiih]

Thanks Jacques I've tried your recipe before best sauce I've had

[@jacquesinthegarden]

Great to hear this!

[@morelikekoolva]

Love when we actually get to see where all our labors are going.

[@marygrott8095]

That tomato skin powder from dehydrated skins is great! I mostly use it to make paste!

[@jacquesinthegarden]

Oh that is a cool use case

[@NicolaiAAA]

We don't need you to be a fancy plater, Jacque. We're here for good, delicious food. Nothing extra. I'd love a cookbook from you and Kevin like this. Simple and full of flavor. Doesn't even have to be exact in measurements. I just wanna know what y'all cook up with stuff from your garden because half the time I'm at a loss at what to do with some of my veggies. 🤣

[@jacquesinthegarden]

Good because whenever I start plating I just get hungry and stop thinking about presentation haha.

[@NicolaiAAA]

@@jacquesinthegarden 🤣 Understandable!

[@gabe5518]

I would LOVE more content on preservation and cooking ❤️ this is really helpful. There’s lots of awesome Appalachian grandmas on KZbin teaching me but I appreciate your editing and how easy it is to follow. So I feel like you have something to add to the pool :)

[@KeithandPamBilyeu]

Pam here….i quit doing the water bath thing…the tomatoes tended to get waterlogged. So I ROAST them DRY on a deep tray. Let cool a tad out of the oven and the skin pulls off and the stems too, and done, the tomatoes get a deeper flavor, if you really blister the skins you can pull them all in put to refrigerate and pull skins out next day and the roasting flavor comes through even more. The boiling water, ice bath thing is HISTORY!!

[@venividiamavi2023]

Thank God I found your channel ❤

[@jacquesinthegarden]

Welcome!!

[@candicefuino9956]

I love the little spoonulla for the salt, it's so cute! Really enjoyed this video :) I love watching ppl cook with their garden harvest❤

[@BaboGee-]

👏🏼🙌🏽 Jacques I really enjoyed this segment of how to use up the bounty 😊

[@Ebonyraeful]

I have a mesh lid that I use when ever I make tomato sauces. it allows all the venting while also stopping the splatter and making me not worried about leaving it open for potentially hours. Highly recommend! Get one as big or bigger than your largest pot or pan, you'll end up using it for more than you think :)

[@anniebancroft1175]

The cherry tomato, corn, pasta is something I am cooking tomorrow!! Thank you for showing us this recipe!!!

[@jacquesinthegarden]

Hope you enjoy!

[@MK-ti2oo]

I love making my first meal of the season using all the produce/meat we've grown. I just made Sicilian Chicken Soup with our own herbs, potatoes, carrots, celery, green peppers, onions, squash, tomatoes and a meat bird! Only thing I purchased was salt, pepper and the flour that I made noodles with. So good.

[@bethb8276]

Sounds delish!

[@jacquesinthegarden]

Nothing beats a good home grown meal, sounds delicious!

[@janking2762]

I admire your prep efficiency, and that you are worried not about the recipe police!

[@janking2762]

I think that I may have made too many comments, but, one last time, I’m so very impressed with your presentation. I’m making the corn tomato pasta very soon!

[@jacquesinthegarden]

I hope you enjoy it!

[@ponwajeechrans7372]

Not a very red sauce person, but looks good. Love tomato just plain or with salsa. ❤❤

[@jacquesinthegarden]

Love me a good red sauce but agree that plain tomatoes and salsa are a notch above.

[@717Alfred]

I really liked not only the recipe, but how you explained the way different elements of the ingredients work together, such as the starch of the corn affecting the texture, and so on.

[@a.l.a.7847]

Chef Jacques -- The Gardening Gourmet!

[@robadr13]

Halfway through the video, I paused it and went to the kitchen to make up some fresh pasta dough & grab a few tomatoes from the garden. Later I made a quick fresh tomato sauce to consume with a small mountain of fettuccine. Thanks for the inspiration! 🙂

[@jacquesinthegarden]

Fresh fettuccine is so good, might have to make that for dinner tonight

[@heathermiddleton4958]

I dehydrate my tomato skins and grind them to powder. They pack a big flavor punch added to soups and stews.

[@marygrott8095]

Same here! I really enjoy making and using it!

[@clarencesmith9882]

Love how you show step by step with clear explanation of what you're doing and why. Awesome to watch you pick stuff right out of the garden and prepare a meal outside in the garden. Definitely have to try the corn/tomato pasta dish! And 2 thumbs up for using "unctious" in a you tube video. Love how articulate you are. Bravo!🍅🌽

[@jacquesinthegarden]

Thanks for the kind words, fresh produce prepared outside is just something else!

[@BrightestBlessings7899]

I have 20lb of romas in the freezer and about 4lb still in the garden. Dude, that looks delicious!

[@Silva0101]

This is indulgence earned, great video ❤

[@jeannamcgregor9967]

I used to blanch my tomatoes and peel them but then I found out that the skins are the highest in lycopene, an important nutrient. Now I either roast them under the broiler or just keep them raw before putting them through the blender for a rough chop. Then I cook it all down. It's the lazy way... 😆

[@daisyblooms4813]

So you cook them down with the skins on?

[@jacquesinthegarden]

Interesting! Another reason to save the skins to make tomato powder

[@jelatinosa]

You can definitely have a cooking channel. I really enjoyed this.

[@Nikki-mx5my]

You can’t beat a homemade tomato sauce from heirloom tomatoes from the garden. I just made a big pot of homemade sauce this past weekend, separated out some batches for over the winter. I am not too fussed about the variety of tomatoes I use in my sauce (slicer/paste). I like to roast the tomatoes, add to a pancetta and sofritto base and slow cook it all day long. With thin skinned heirlooms I am not even concerned about removing the skins, I find they cook down in the sauce and add more flavor. If I have a rind from Parmesan Reggino I throw that in as well. Toss in some fresh basil from the garden after it’s done cooking.

[@rockyusa2012]

I made my first patch of tomato sauce last week. It was fantastic. I can't wait for next year.

[@nicolenetherton6890]

Yes do more! you explain every step beautifully, I would watch you cook all time. Great Job!

[@andreagensinger8455]

I love this kind of content. I love the epic gardening channel and it's so fun getting to see you cooking right there in the garden. This is great though if you get a huge harvest to get different ideas of what to do with your bounty. Love yall! Thank you so much for all you do, all your advice and tips, and your amazing vibes you send out!

[@SmokieJinx]

I just picked all of my green tomatoes. I always make green salsa and can it for presents during the holidays. Love green salsa!!

[@jenperry427]

Oh i'm totally making the tomato corn pasta for din tomorrow. I'm up to my eyeballs in sunsugars, and there's two cobs of few-days-old corn in the fridge to use up! Thanks!

[@JWDicus]

Great video! That pasta looks amazing! This makes me want to redesign my garden to include an outdoor kitchen and entertainment area out in the garden itself, because it would be so much fun to cook fresh picked garden veggies for my friends and enjoy them together right out in that garden setting. Super cool video, Chef Jacques!

[@MarthaMajority]

Great recipe suggestions! I half expected your Epic boss’ head to bob behind you holding an artesian loaf of bread! Good job guy!

[@jacquesinthegarden]

Haha, he missed out on sampling this one!

[@kittiew260]

I am really enjoying all the different recipes you keep sharing. Great job

[@mybelovedchaos]

My favorite way to skin tomatoes is put them in the freezer overnight then run them under water when I am ready to make sauce. The skins slide right off! Thanks for the recipes I will for sure be trying the green tomato chutney, I always have a ton for green toms at the end of the season.

[@waterbitten]

Are you running them under warm water or cold tap water?

[@jacquesinthegarden]

That tip works really well, totally agree

[@tracyhaigh6550]

These are my favorite episode's loving your channel from Ojai California ❣️

[@gregorygash172]

The Corn and Cherry Tomato pasta was amazing. Thank you.

[@madclouds]

Love the cooking content Jacques

[@dinaducheny3450]

Thank you for these ideas. I love when you show what you are doing with your harvest, it helps give us ideas. Please keep cooking in the garden.

[@johnliberty3647]

My favorite sauce, cut sauce tomato in quarters. Remove seeds to save, not all just most. Fry up a full package of Bacon and eat half of it. Save the other half. Keep grease in pan Throw in the tomato chunks and hot peppers of your choice with crushed garlic Oregano fresh ground pepper crushed bacon you just cooked. Fry it until it all mixes itself

[@johnliberty3647]

I left out onions

[@jacquesinthegarden]

Haha eat half of it is critical to the outcome for sure, sounds good!

[@KK-FL]

I can’t do the claw either! Thanks for the recipes!

[@jacquesinthegarden]

You are so welcome!

[@freshandfire]

Perfect timing with the last recipe Jacques! I have a ton of cherry tomatoes, some over ripe corn and my oregano needs to be trimmed. Thank you!

[@tretre1692]

Thank you for this video! My wife and I finally got to blanching tomatoes to make sauce! Weirdest feeling ever 😂

[@user-KayMelan11]

Wow Jacques I’m so impressed. Everything looks delish. I love your harvest and that you’re cooking outside. Perfection!

[@BeautifulThingsILike]

Hi Jaques! I really loved this kind of video of you cooking your garden harvest IN the garden! Love it, so fun, simple and inspiring! Thank you!

[@tarastreasure]

Interesting recipes. I used almost the same one to make ketchup, with ripe tomatoes instead of green of course. In my country we use green tomatoes extensively as pickles. Very, very popular. Make a brine of one tbsp of salt (usually non-iodised, it is said doesn't work well with iodine ones) to one liter of water (sorry I'm not gonna convert to imperial system), bring it to boil, turn off the heat after a couple of minutes and pour onto the green tomatoes. You have to aerate them during the first days or it might get murky. Can be done by transferring the brine back and forth in another recipient for a couple of times, ir directly blowing air into the brine with a hose. We usually add mustard seeds, dried dill and maybe a bit of horseradish in the jar, at the beginning.

[@jacquesinthegarden]

Haha I for sure respect not wanting to convert to imperial, I often use metric in the kitchen, especially when baking! Brined green tomatoes sound really interesting we may have to try that!

[@jeannamcgregor9967]

Yes! And try fermenting the green tomato wedges...excellent pickles! I love your horseradish idea.

[@emkn1479]

@@jacquesinthegarden please do! We’d love to see it.

[@jelatinosa]

I love how you highlighted one garden staple, in this case tomatoes, and showed how to use 3 different types, for 3 different recipes, while also enhancing those recipes with other things from the garden, such as corn, basil, onion and garlic.

[@donnabrooks1173]

Everything looks so awesome but I especially love the pasta. Yummy!!!!! ❤❤❤❤

[@yarnstead]

sign me up! both for the recipes and the cooking outside!

[@laceywilcox612]

I love the chemistry you and Kevin have, but there's something so cathartic about your channel! LOVE your content!

[@carmen6672]

Yummy! Thanks! I have made various tomato sauces but never anything with green tomatoes or chutney. I like the idea of adding pasta to the tomato, corn, onion combo too.

[@kfaulknerstudio]

Love Penzey’s spices!

[@jacquesinthegarden]

So good! The flavor and freshness is unparalleled and they are local to me!

[@jamesdowner152]

I found a way that makes amazing sauce and retains all the vitamins. I use a disposable deep foil pan. I fill it with all kinds of tomatoes, big, small, cherry,and paste. I wash and core most of the tomatoes. I don’t peel them. I load up the pan with peppers. I remove the seeds from the peppers. I put cloves of garlic, peel and quarter my onions, sometimes peaches (pit removed) - I experiment. I drizzle olive oil over everything and roast it on the grill for 30-45 mins. I then scoop the hot mixture into my blender with basil and blend to desired texture. I pour it into a big pot and season and simmer for about an hour. I then can it. It turns out so good every time and there isn’t any waste or time peeling tomato skins.

[@jacquesinthegarden]

Sounds really delicious and easy!

[@juliewolfe7558]

Loved this Jacques! Thanks!!!!

[@heatherbriggs109]

Aaaaand now I'm hungry. Love these videos!

[@torileeburney5976]

Only just coming into our tomato season now here in here Australia 😢😢 I can smell this video and i'm living for it! Yum! Thanks for the video 🎉

[@smas3256]

Fennel seeds I always use in my Italian tomato sauce recipes. Thanks for the chutney green tomato recipe. Was scratching my head, hmmm, what to do with my green tomatoes.

[@boothgoodies6348]

I’ve gotta say, I’m impressed. Your descriptions of how the food tastes is Food Network level. But you provided the added knowledge of exactly what variety of produce you’re using and how it affects that particular dish. Bravo!

[@jacquesinthegarden]

Thank you!

[@fizzypop1858]

Loved learning these recipes!

[@debbiemyer3006]

Jacques, you are our professor and we, your students. Thank you for always sharing details! You communicate clearly, sequentially, and don't get lost " in the weeds ". I just watched your garden-bed-flip video from a year ago. Superb! Helpful! Thank you so much!

[@jacquesinthegarden]

Very happy to hear this and glad you learned something things along the way!

[@jenniferbethparishwhite688]

I cannot wait to try your recipes. I live learning new dishes!

[@phillippinter7518]

I appreciate that all these recipes are plant based

[@phillippinter7518]

I wrote this before I passed the parmesan part

[@jacquesinthegarden]

It was trader joes vegan parmesan, closest to shredded "real" parmesan I've had!

[@phillippinter7518]

@@jacquesinthegarden good to know

[@Looneyintheboonies]

Jacques, I am indeed drowning in tomatoes, not a bad problem to have, and I've been canning the last couple of days. The chutney really caught my eye, everything did, but the chutney reminds me of the southern "chow chow" we make here in the Appalachian Mountains of Southwest Virginia and in the deeper south. Not braggin, or maybe I am, but I live not very far from Oliver Anthony...😊 But I am definitely going to make this recipe and try it! Your chutney looks delicious! I make my chow chow at the end of the year with all the leftover things in the garden, which is traditionally how it came about, and we eat it with beans!

[@jacquesinthegarden]

Oh very interesting, great idea to sort of make whatever is left into a big ol sauce

[@Looneyintheboonies]

@@jacquesinthegarden Well, it's more of a relish, I'd say. But you pick yer green tomatoes, peppers, whatever is left before the first frost, and chop it all up, and it usually features cabbage too, and you turn the hodgepodge into a relish of sorts and can it up and we call it Chow Chow, not sure why, lol! We mix it with a bowl of pinto beans or any kind of soup beans, and it's yummy!

[@ryanricker6556]

❤❤❤ for the lil homie Tuck and the apprentice

[@PaoloMaker]

Hi Jacques, all the Italian Grandmothers did turn around in their graves :) , I'm Italian, Sicilian actually and grew up around old Ladies making tomato sauce. I am sure your Tomato sauce is nice but there are a few little things that could help improve your dish and make it really amazing. ;)

[@Looneyintheboonies]

I had just frozen my corn before I started canning tomatoes yesterday, 😮. I wish I'd seen your recipe for the cherry tomatoes and corn pasta dish first! These are 3 great recipes! I grew up gardening, but this is the first year I've grown ginger root. I'm excited to try your chutney and use the ginger!

[@jacquesinthegarden]

The chutney is a lot of fun to use, highly recommend trying some out!

[@corinne7126]

Awesome recipes. I would love to see a tomato powder video . thanks

[@osmia]

Looking forward to your tomato skin powder upcoming episode. I only ever heard about that this year and I want to do it with my tomatoes skins

[@mikimasumoto7392]

Great outdoor tutorial

[@reginaldsugarman685]

The mixture of tomatoes is key. Complexity.

[@jacquesinthegarden]

100%!

[@Aries162]

Love the basil grab! So nice to have it at the ready in the garden. Bravo.

[@dinacasey7034]

oh my goodness!! This is just wonderful! I AM IN LOVE!! Great recipes!

[@rubypurser8765]

Thank you for creating this video! I’m definitely going try the pasta and even the other two recipes

[@sbear2315]

Ah man now I'm so hungry! Thanks so much :) Great video Keep it up~!

[@mirandam8021]

I love the cooking videos! I hope to see more in the future 😊

[@lisag9752]

Thank you Chez Jacques!

[@papadeggy2742]

Hey I remember in a previous video you mentioning a lack of ideas for storing eggplant. We just had a pretty good sized harvest and I sliced them, then breaded them and froze them. If you like eggplant parm they go straight from the freezer to the air fryer and are amazing!!

[@moomoocho1196]

Jacques the chef, farm to table!

[@meghanmorgavan596]

Loved this episode! Thank you Jacques. I'm frequently looking for more ideas on how to use produce.

[@flyoverurbangarden4315]

Excellent presentation.

[@marygrott8095]

That pasta dish looks great!!

[@kellytankersley1962]

Jacques! I'm craving some aerial views of your garden! pretty please ; )

[@lilycardoso4679]

Love your cooking videos❤. Going to make the pasta dish today!

[@BasicBeachCommunity1]

you are a great host! CONGRATS!

[@alexglinski9625]

Love the cooking vids, keep 'em coming!

[@candledancer2]

What a great video! Definitely need to try some of these recipes!

[@anapaulacrawford5837]

Ohhh mercy ! All of them look delicious! Thanks Jaques for the awesome recipes! 😊

[@terrimarks3694]

Thank you! Can't wait to try these.

[@Simlatio]

Adam Regusea literally has a whole video about why home cooks don't need to bother with the claw technique. The gist is chefs chop hundreds of things a day and so need to move fast, which in turn requires a technique that is harder to learn but safer at high speed. Home cooks can do what is comfortable and gives them the most control, and just do it at a slower speed. His fun analogy was that U turns are perfectly safe at lower speeds, so however you cut at home just don't go too fast.

[@SahyaSuzuki]

I'm going to try this recipe!!

[@crystaltoyne3059]

Hi there! I was wondering how I can get seeds to that Bulgarian heirloom. It’s probably the most beautiful tomato I’ve ever seen. For the first time this year I will be planting tomatoes. I’m so excited to have great tasting tomatoes!

[@pascalxus]

perfect timing! I'm also drowning in tomatoes. Help!!! glug glug glug.... PS: too late for my corn. IT's all been eaten already. lolz, next time more corn to be grown

[@joannekeith9430]

Great video! Thank you!

[@danihworld]

I love videos like this, you make this gardening game an art! You Inspire me to get creative!

[@carissalizotte8977]

Great video!! Certainly going to make all of these! Thank you!! 💚🤌🏼