I have a monster glut of delicious cherry tomatoes this year (all from one plant - I must have had 300 off it so far over the whole season!). I’d like to make a bolognese sauce and I have a recipe but it calls for a standard tin of plum tomatoes.
My question is, how many of my cherry tomatoes would constitute a tin’s worth? Should I go by like-for-like weight?
And should I remove the core and seeds? - I think I need to keep the juice.
What about adding tomato puree?
Never made sauce with fresh tomatoes before!
Thanks in advance