Description
This simple yet incredibly flavorful cherry tomato spaghetti sauce bursts with fresh, sweet-tart goodness. It’s perfect for a quick weeknight meal or a delightful garden dinner.
Ingredients
- 2 pints (about 4 cups) cherry or grape tomatoes
- 3 tablespoons extra virgin olive oil
- 4–5 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Parmesan cheese (optional, for serving)
Instructions
- 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 minute until fragrant, being careful not to burn.
- Add cherry tomatoes, a good pinch of salt, and black pepper. Increase heat to medium-high and cook, stirring occasionally, until tomatoes soften and burst, about 10-15 minutes.
- Reduce heat to low. Use a potato masher or the back of a spoon to gently crush any remaining whole tomatoes to your desired consistency.
- Taste and adjust seasoning with more salt and pepper as needed.
- Remove from heat and stir in fresh basil leaves. If desired, stir in Parmesan cheese just before serving or sprinkle on top.
- Serve immediately over your favorite cooked pasta.
- Prep Time: 10 mins
- Cook Time: 20 mins