Description
This vibrant spaghetti sauce highlights the natural sweetness of cherry tomatoes for a quick, fresh, and deeply flavorful meal. It’s a game-changer for weeknight dinners and an absolute delight to the senses.
Ingredients
- 2 lbs (approx. 900g) cherry tomatoes, halved
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 medium yellow or red onion, finely diced
- 4–6 cloves garlic, minced
- 1/4 – 1/2 teaspoon red pepper flakes (optional, to taste)
- 1/2 cup fresh basil leaves, torn or roughly chopped, plus more for garnish
- 2–3 sprigs fresh oregano (leaves picked, optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 tsp balsamic glaze or 1/2 tsp sugar, for balancing acidity
- Cooked spaghetti or your favorite pasta, for serving
Instructions
- Prep Tomatoes: Wash and halve all cherry tomatoes. Set aside.
- Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened and translucent, 5-7 minutes. Add minced garlic and red pepper flakes (if using) and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Cook Tomatoes: Increase heat to medium-high. Add halved cherry tomatoes, season generously with salt and pepper. Cook, stirring occasionally and pressing down on some tomatoes, for 10-15 minutes until most have burst and released their juices, forming a sauce.
- Simmer Sauce: Reduce heat to low. Add fresh oregano sprigs (if using). Gently simmer for another 10-15 minutes, stirring occasionally, to allow flavors to meld and sauce to thicken slightly. Remove oregano sprigs.
- Finish and Serve: Stir in fresh basil. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar/balsamic glaze if needed. Toss with cooked pasta, garnish with fresh Parmesan and extra basil, and serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins