They can create an excellent sauce over broiled zucchini, rice or fresh avocados. This sauce is not a slow simmering type of sauce, but one that is created quickly and seasoned lightly, maintaining the freshness and lively flavor of the tomatoes. Use fresh herbs, as dried herbs do not work here.
2 cups of cherry tomatoes
1/4 cup water
2 tsp of sugar cane
2 tsp of ghee or olive oil
Fresh herbs such as basil, marjoram, tarragon, coriander, dill (optional)
2 tsp of Satya Spices. As tomatoes are heating, I suggest using Spring Rain or Pitta Cottage Spices
Wash the tomatoes and put them in a large saucepan with the water. Cover and cook over fairly high heat for 2 to 3 minutes. Remove the lid and lower the heat, add cane sugar and ghee. When the tomatoes begin to split, begin breaking them with a wooden spoon. Add water as needed, to keep the mixture loose and soft. Don't let it become a thick mass as the sugars will burn and the sauce will have a scorched taste.
When the tomatoes have burst, blend them and strain the sauce. Add salt and spices, allow it to cook longer if you`d like more consistency. Stir in fresh herbs.