Description
This quick and flavorful cherry tomato spaghetti sauce is a weeknight dream, bursting with fresh tomato sweetness and aromatic herbs. It’s incredibly versatile and tastes like it simmered all day!
Ingredients
- 2 pints (about 4 cups) cherry or grape tomatoes
- 4–5 cloves garlic, minced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 cup fresh basil leaves, torn or chiffonaded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 – 1/2 teaspoon red pepper flakes (optional)
- Optional: 1/4 onion or 1 shallot, finely diced
- Optional: 1/4 cup dry white wine
- Optional: 1/4 teaspoon sugar (to balance acidity)
Instructions
- 1. Prep Tomatoes and Garlic: Wash cherry tomatoes; mince garlic cloves.
- 2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic (and optional onion/shallot) and sauté for 1-2 minutes until fragrant, being careful not to brown.
- 3. Simmer Tomatoes: Add cherry tomatoes to the skillet. Season with salt, black pepper, and red pepper flakes (if using). Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until tomatoes burst and soften.
- 4. Crush and Finish: Use the back of a wooden spoon or a potato masher to gently crush any remaining whole tomatoes. Stir in fresh basil leaves. Taste and adjust seasonings as needed.
- 5. Serve: Toss warm sauce with your favorite cooked pasta and serve immediately, optionally with a drizzle of fresh olive oil and grated Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 25 mins