Description
This easy recipe creates the most vibrant and flavorful cherry tomato spaghetti sauce you’ll ever make. Perfect for a quick weeknight dinner, it boasts natural sweetness and rich aromas.
Ingredients
- 2–3 pints (about 4–6 cups) fresh cherry or grape tomatoes
- 1/3 cup extra virgin olive oil, divided
- 4–6 cloves garlic, thinly sliced or crushed
- 1/2 cup fresh basil leaves, lightly packed, torn or chopped
- 1/4 cup dry red wine (optional)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for heat)
- Your favorite spaghetti or pasta, for serving
Instructions
- Step 1: Roast Tomatoes: Preheat oven to 400°F (200°C). Arrange cherry tomatoes on a large baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss. Roast for 20-25 minutes, until bursting and slightly caramelized.
- Step 2: Sauté Aromatics: While tomatoes roast, heat remaining 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add sliced garlic and optional red pepper flakes; sauté for 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
- Step 3: Simmer Sauce: Transfer roasted tomatoes and all pan juices to the skillet with the garlic. If using, add the red wine. Bring to a gentle simmer. Use the back of a spoon to gently crush some tomatoes. Simmer for 10-15 minutes, allowing flavors to meld and sauce to thicken slightly.
- Step 4: Finish & Serve: Remove from heat. Stir in the fresh basil. Taste and adjust salt, pepper, or add a tiny splash of balsamic vinegar if desired. Serve immediately over cooked pasta, perhaps with a sprinkle of fresh Parmesan.
- Prep Time: 10 mins
- Cook Time: 35 mins