Description
This vibrant spaghetti sauce highlights the natural sweetness of cherry tomatoes, creating a deliciously fresh and easy weeknight meal. It’s naturally thickened and bursting with aromatic garlic and fresh basil.
Ingredients
- 1.5 lbs (about 4 cups) cherry or grape tomatoes, halved
- 3–4 cloves garlic, minced or thinly sliced
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh basil leaves, roughly chopped or torn, plus more for garnish
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1. Wash and halve all cherry or grape tomatoes.
- 2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- 3. Add the halved tomatoes to the skillet. Season generously with salt and black pepper. Stir to coat. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until tomatoes are very soft and have released their juices.
- 4. Uncover and increase heat to medium-low. Using the back of a wooden spoon or potato masher, gently mash some of the tomatoes to thicken the sauce, leaving some chunks for texture. Simmer, uncovered, for another 10-15 minutes, stirring frequently, until the sauce reaches your desired consistency.
- 5. Remove from heat and stir in the fresh basil. Taste and adjust seasoning as needed. Serve immediately with your favorite pasta, garnished with extra fresh basil and Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 35 mins