Cherry Tomato Sauce
A quick, bright cherry tomato sauce made with blistered cherry tomatoes, garlic, basil, and a splash of vinegar. Ready in 30 minutes and perfect for pasta, pizza, or bowls.
Ingredients
Main Ingredients
- 1.5 lb cherry tomatoes 700 g, halved if large
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic thinly sliced
- 1 tsp salt
- ¼ tsp black pepper
- 8 fresh basil leaves torn
Optional & Flavor Boosters
- 1 tsp red pepper flakes optional
- 1 tbsp tomato paste optional, for extra body
- 1 tsp balsamic vinegar or juice of 1/2 lemon
- Grated Parmesan or Pecorino for serving
Instructions
- Rinse and dry the cherry tomatoes; halve larger ones. Slice the garlic thinly and tear the basil leaves.
- Heat a wide skillet over medium-high heat with 2 tablespoons olive oil. Add tomatoes in a single layer and let them blister and caramelize for 6–8 minutes, stirring occasionally.
- Push tomatoes to one side, add remaining oil, reduce heat to medium, and add garlic (and red pepper flakes if using). Cook 30–45 seconds until fragrant; do not burn.
- Stir tomatoes and garlic together; add salt, pepper, and tomato paste if using. Simmer gently for 5–7 minutes, crushing some tomatoes against the pan to release juices.
- Remove from heat, stir in torn basil and a splash of balsamic or lemon. Toss with pasta, spoon over protein, or use on pizza. Top with grated cheese if desired.
Notes
- For a smoother sauce, blend half the mixture or use an immersion blender briefly.
- Stores in the refrigerator for 4–5 days or frozen up to 3 months.
- Adjust acidity at the end with lemon or vinegar to balance sweetness.
Nutrition
Calories: 90kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 420mgSugar: 5g
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