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

[@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!

[@OurJoyfulJourneyCanada]

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

[@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!

[@Mihhgvhiih]

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

[@jacquesinthegarden]

Great to hear this!

[@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

[@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!

[@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!

[@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❤

[@venividiamavi2023]

Thank God I found your channel ❤

[@jacquesinthegarden]

Welcome!!

[@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!!

[@anniebancroft1175]

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

[@jacquesinthegarden]

Hope you enjoy!

[@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!

[@morelikekoolva]

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

[@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 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!

[@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

[@janking2762]

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

[@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 :)

[@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 :)

[@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.

[@BaboGee-]

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

[@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!

[@tammyohlsson7966]

I love the way you cook, a little of this and that. No measuring in my kitchen either! Yum!

[@jacquesinthegarden]

It is all about flavors and vibes!

[@rockyusa2012]

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

[@zenvids591]

The corn and tomato pasta was DELICIOUS! Who knew 🌽 would go so well in pasta! I have a balcony garden so I can’t really grow corn plus I have limited space so it’s not worth it to me, but I used some canned sweet corn that’s been sitting around in my pantry for a while because I couldn’t really think of a way to use it. The sauce was amazing with the canned sweet corn! I used fresh cherry tomatoes, dried oregano and fresh basil, all from my garden. Oven roasted garlic also gave it a wonderful flavor. And I added in some chopped salami at the end (just to use it up). It was fantastic!! Wow. Such a simple, versatile recipe and it took less than 20 minutes to prepare in one pot. Thank you, Jacques!! I love your content!

[@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!

[@kittiew260]

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

[@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!

[@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!!

[@jelatinosa]

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

[@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

[@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!

[@nicolenetherton6890]

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

[@user-KayMelan11]

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

[@gregorygash172]

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

[@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!

[@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!

[@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.

[@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!

[@kfaulknerstudio]

Love Penzey’s spices!

[@jacquesinthegarden]

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

[@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!

[@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.

[@BrightestBlessings7899]

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

[@a.l.a.7847]

Chef Jacques -- The Gardening Gourmet!

[@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.

[@Aries162]

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

[@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.

[@rubypurser8765]

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

[@KK-FL]

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

[@jacquesinthegarden]

You are so welcome!

[@donnabrooks1173]

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

[@tretre1692]

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

[@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!

[@jenniferbethparishwhite688]

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

[@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.

[@lindawoody8501]

Looks yummy. Thanks for the cooking lesson and recipe.

[@madclouds]

Love the cooking content Jacques

[@meghanmorgavan596]

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

[@johndesrocher4289]

Was taking a peek at your vids to see if I had missed any when I came across this one. Tomato skin powder is absolutely fantastic, I do it all the time. What I haven't done is scoring the tomatoes with the 'x', which I'm going to try soon. As always, thanks for the fantastic info!

[@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

[@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 🎉

[@dinacasey7034]

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

[@laceywilcox612]

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

[@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.

[@lisag9752]

Thank you Chez Jacques!

[@juliewolfe7558]

Loved this Jacques! Thanks!!!!

[@tracyhaigh6550]

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

[@heatherbriggs109]

Aaaaand now I'm hungry. Love these videos!

[@alexglinski9625]

Love the cooking vids, keep 'em coming!

[@danihworld]

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

[@PriestessKikyo1]

Definitely enjoyed this video. Please make more videos showing the simple and healthy recipes we can make from our harvests!

[@CreativeJunque]

Loved this video and would appreciate more. I see a cookbook in your future. It's so helpful to learn ways to use what you grow. Thank you sir.

[@mikimasumoto7392]

Great outdoor tutorial

[@anapaulacrawford5837]

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

[@RJack1915]

I have made a lot of sauce over the years. Now I prefer no skins no seeds and I put it through a manual food grinder. I may save the skins now and dehydrate tthem, thanks.

[@brichter4669]

Wow!! I'm impressed and inspired, Jacques! Wonderful, delicious meals you made from your garden veggies. I grew tomatoes for the first time in grow bags this spring/summer. My basil plants are still growing. My husband has become a caprese salad addict, and eats it almost everyday. Thank you for sharing your recipes. Will definitely have to try them. Happy gardening!

[@jacquesinthegarden]

Hard to beat the simply joy of a caprese salad!

[@paulalee9692]

I really enjoyed this, I look forward to more

[@ceecee-thetransplantedgardener]

I have never used fennel seed in garden tomato sauce - but I'm definitely a fan of adding some balsamic vinegar to it. It adds both an acidic and sweet element - and a depth of flavor - that is wuuuuunderful. I also do a version with sweet peppers and carrots. The peppers add their own flavor and the carrot adds a hint of sweetness - and bulk - especially if I am using the slicer type of tomato. Takes it into a different profile of course but still extremely good! Loved this - thank you!

[@MK-ti2oo]

Oooh balsamic vinegar sounds good! I like to use roasted peppers in my sauce too (I roast the tomatoes too) and I like a chunky sauce with carrots and squash as well.

[@jacquesinthegarden]

Nice, I can see a touch of balsamic adding a lot to the flavor, sounds great

[@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

[@Wellbaby94]

A man of many talents! All of these sound and look amazing.

[@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

[@marygrott8095]

That pasta dish looks great!!

[@carissalizotte8977]

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

[@SH-gd9uq]

Shout out from Rio Rancho, NM!! I love your videos!!! Getting ready to harvest corn in about 1 week. I planted 86 seeds and I think We should get an ear on every plant. Some plants will give 2. I also have watermelons and other melons coming and okra. Again thank you for the awesome vids.

[@jacquesinthegarden]

That is going to be a huge corn haul! I still have some watermelons sizing up now as well!

[@SH-gd9uq]

It’s peaches and cream.sweet corn

[@flyoverurbangarden4315]

Excellent presentation.

[@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!

[@terrimarks3694]

Thank you! Can't wait to try these.

[@Silva0101]

This is indulgence earned, great video ❤

[@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!!

[@christophergetchell6490]

Very timely video, because I'm about to experience a very heavy tomato harvest, of pretty much every type! I'll probably just snack on most of the cherries until they overwhelm me, but I have many many pounds of paste and beefsteak types! I might try that chutney with the underripe tomatoes, it made me hungry watching it!

[@jacquesinthegarden]

It is for sure worth trying

[@SahyaSuzuki]

I'm going to try this recipe!!

[@corinne7126]

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

[@Chocamatoes]

I love this video. Give me great ideas for my own bounty. Make more please!

[@reginaldsugarman685]

The mixture of tomatoes is key. Complexity.

[@jacquesinthegarden]

100%!

[@dustyflats3832]

Great simple recipes and presentation! Can’t wait to try!

[@sbear2315]

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

[@candledancer2]

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