My sweet and simple cherry tomato sauce comes together quickly and is a great way to use up sweet cherry tomatoes (and basil!) from your garden. This recipe is quick and easy for a fast and flavorful weeknight dinner and includes a video tutorial!
Finally, a Fresh Tomato Sauce!
I’ve promised you a fresh tomato sauce for years now, and you’ve patiently waited while I shared vodka sauce, marinara sauce, pizza sauce and even a tomato soup recipe–all using canned tomatoes. But not today! Today, you’re getting a fresh, sun-ripened cherry tomato sauce that is BURSTING with flavor, but still very simple to make.
Why You’ll Love This Recipe
- No slicing or peeling. We’ll leave the tomatoes whole and cook them down until they are jammy and irresistible. This is a minimal effort, high reward recipe!
- Uses up (quite a lot) of fresh tomatoes. I love saving this recipe for the summer when my garden is overflowing with cherry tomatoes.
- Finishes in just 30 minutes, and that includes time for boiling pasta, if that’s how you choose to serve it. Speaking of serving…
- So many serving options! Can be served over pasta, but would also be tasty spooned over fish or chicken, on pizza, or as a dipping sauce with garlic knots and breadsticks. If you do decide to pair your sauce with pasta, consider adding some garlic butter shrimp or seared Italian sausage on top–yum!
What You Need
This is a super simple dish that heavily relies on the flavor of a few ingredients. Because of this, you need to make sure each one is high-quality!
- Cherry tomatoes. This recipe is *perfect* for using up a big crop of cherry tomatoes from the garden or farmer’s market! Use fresh summer tomatoes that are tasty enough to eat plain. These will significantly impact the flavor of your sauce, so choose them wisely. Dull tomatoes = a dull sauce!
- Fresh basil. Do not use dried basil; this is critical! Tear (don’t slice, which can bruise them) your basil leaves just before adding them to the sauce for the best flavor.
- Garlic. Don’t mince or chop this. Instead, we will smash the cloves, sweat them well in the olive oil to infuse their flavor, and then remove them.
- Crushed red pepper. Just a pinch adds flavor and a tiny kick to this cherry tomato sauce. If you love spice (have you tried my arrabiata sauce?), you can make this sauce spicier by adding more crushed red pepper.
- Sugar. You may not need this, or you may need more; it really depends on how sweet your tomatoes are. Taste your sauce and add the sugar accordingly. A little bit goes a long way.
SAM’S TIP: Always taste-test and add sugar, salt, and pepper to taste/as needed. Some tomatoes are more flavorful than others, and some are super sweet while others are not. Trust your taste buds and if you need to add more or less, do so!
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cherry Tomato Sauce
- Cook the garlic and crushed red pepper in olive oil until softened. Sweat the garlic well, but don’t let it brown or burn.
- Carefully add the tomatoes, salt, pepper, and sugar (if needed). Cook until the tomatoes begin to burst, then remove the garlic cloves.
- (Gently!) smash the tomatoes with a potato masher or fork.
- Stir in the basil and let the sauce simmer while you prepare your pasta. Toss the pasta in the sauce and add a few tablespoons of pasta water to help the sauce cling to the noodles.
SAM’S TIP: If you choose to top your sauce with parmesan (I highly recommend you do) use freshly grated for best flavor. So good!
Frequently Asked Questions
I don’t peel mine and have never felt the need to. I suppose you could blanch them and peel them, but I think it will be too tedious and not worth your time. Personally, I barely notice them in the final product, but you could instead use an immersion blender (after the tomatoes have burst) for a smoother, more velvety sauce!
Absolutely! I’m not familiar with canning, so I can’t advise on how to do it, but this recipe would work just fine if you’d like to preserve it that way.
I haven’t personally tried this, but I think it would work just fine. Make sure to store your sauce in an airtight container in the freezer and enjoy within a few months for best flavor.
If you do try freezing this sauce, I’d love to know how it turns out for you!
Keep scrolling for more cherry tomato recipes!
Enjoy!
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Cherry Tomato Sauce
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Servings: 4 servings
Calories: 365kcal
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Instructions
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Place a large skillet over medium-low heat and add olive oil.
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Once oil is warmed, add garlic cloves and crushed red pepper and cook, stirring occasionally, for about 3-5 minutes (don’t allow garlic to brown).
¼ cup (60 ml) olive oil, 5 large garlic cloves, ⅛ teaspoon crushed red pepper
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Carefully (so the oil doesn’t splash) add cherry tomatoes, salt, pepper, and sugar (if using). Cook, stirring frequently, until tomatoes begin to burst. Once tomatoes are mostly burst, remove the garlic cloves and discard and gently smash the tomatoes (I use a potato masher, but you could use a fork).
4 cups (623 g) cherry tomatoes, ½ teaspoon table salt, ¼ teaspoon freshly cracked black pepper, ½ teaspoon granulated sugar
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Add basil and stir well. Simmer while you prepare the pasta (if using) according to package instructions (be sure to reserve some pasta water from cooking).
10 large basil leaves, 8 oz (226 g) pasta
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Add warm pasta and about 2 Tablespoons of reserved pasta water and cook over medium-low heat until sauce clings to the pasta. Serve warm, topped with parmesan cheese (if desired).
Parmesan cheese
Notes
Sugar
The flavor of your tomatoes makes all the difference. Sweet cherries are my fav, if yours aren’t sweet or are acidic you may need the sprinkle of granulated sugar.
Storing
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 50g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 312mg | Potassium: 472mg | Fiber: 3g | Sugar: 6g | Vitamin A: 801IU | Vitamin C: 35mg | Calcium: 38mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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