Description
This quick and easy cherry tomato spaghetti sauce bursts with fresh, sweet, and savory flavors. It’s perfect for a weeknight meal and tastes like it simmered all day.
Ingredients
- 2 pints (about 4 cups) cherry or grape tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 4–5 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional, adjust to taste)
- 2 tablespoons tomato paste
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup fresh basil leaves, roughly chopped or torn
- 1 teaspoon balsamic vinegar (optional)
- Cooked spaghetti or pasta, for serving
Instructions
- 1. Prep Tomatoes and Aromatics: Halve all cherry tomatoes. Mince the garlic. Have all other ingredients measured and ready.
- 2. Sauté Aromatics: Heat olive oil in a large skillet or wide pot 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 Tomatoes and Simmer: Add the halved cherry tomatoes, tomato paste, salt, and black pepper to the pot. Stir well to combine. Bring to a gentle simmer over medium-high heat, then reduce heat to medium-low, cover partially, and cook for 10-15 minutes, or until tomatoes have softened and burst.
- 4. Gently Crush Tomatoes: Using the back of a spoon or a potato masher, gently crush about half to two-thirds of the burst tomatoes directly in the pot to create a rustic sauce consistency.
- 5. Finish with Herbs and Serve: Remove from heat. Stir in the fresh basil and optional balsamic vinegar. Taste and adjust seasonings as needed. Serve immediately over cooked spaghetti or your favorite pasta.
- Prep Time: 10 mins
- Cook Time: 20 mins