Description
A vibrant and fresh homemade spaghetti sauce bursting with sweet, blistered cherry tomatoes and fragrant aromatics. This recipe is simple to make and delivers incredible depth of flavor.
Ingredients
- 2 pints (about 20–24 oz) cherry or grape tomatoes
- 3 Tbsp extra virgin olive oil, plus more for garnish
- 1 small yellow or white onion, finely diced
- 4–5 cloves garlic, minced
- 1/2 cup vegetable broth or water
- 1/2 tsp dried oregano (if using dried)
- Pinch red pepper flakes (optional)
- Fresh basil leaves, 1/4 cup torn, plus more for garnish
- 1–2 tsp red wine vinegar or balsamic vinegar (to taste)
- Pinch of granulated sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- Cooked pasta, for serving
- Freshly grated Parmesan or Pecorino Romano cheese, for serving
Instructions
- Prep Tomatoes: Rinse cherry tomatoes. Leave whole or lightly prick/halve them. Toss with a drizzle of olive oil, salt, and pepper.
- Sauté Aromatics: In a large skillet or Dutch oven, heat 3 Tbsp olive oil over medium heat. Sauté diced onion until softened (5-7 mins). Add minced garlic and cook until fragrant (1 min, don’t burn).
- Simmer Sauce: Add prepped tomatoes to the pan. Increase heat to medium-high; cook, stirring, until tomatoes blister and burst (8-12 mins). Gently crush any un-burst tomatoes. Stir in broth/water, optional red pepper flakes, and dried oregano. Bring to a gentle simmer.
- Finish Sauce: Reduce heat to low and simmer for 15-20 minutes, allowing flavors to meld and sauce to thicken. Stir in torn fresh basil and red wine vinegar/sugar. Season generously with salt and pepper. Adjust to taste. Serve over hot pasta with cheese.
- Prep Time: 10 mins
- Cook Time: 30-35 mins