Description
Unlock the vibrant flavors of fresh cherry tomatoes in this easy-to-make, utterly delicious spaghetti sauce. Perfect for a quick weeknight meal or a leisurely weekend feast.
Ingredients
- 2 pints (about 4 cups) fresh cherry or grape tomatoes
- 3 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 4–5 cloves garlic, minced
- 1/2 teaspoon dried oregano (optional)
- 1/4 teaspoon red pepper flakes (optional, for a kick)
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup fresh basil leaves, roughly chopped or torn
- Salt and freshly ground black pepper to taste
- 1 lb spaghetti or pasta of choice, cooked al dente
- Freshly grated Parmesan or Pecorino Romano cheese, for serving
Instructions
- Prep Tomatoes: Wash cherry tomatoes. You can leave them whole, or for quicker breakdown, gently prick each one with a fork or slice in half. (Optional: For deeper flavor, roast tomatoes with 1 tbsp olive oil, salt, and pepper at 400°F (200°C) for 15-20 mins until softened.)
- Sauté Aromatics: In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic (and optional oregano/red pepper flakes) and cook for another 1-2 minutes until fragrant, being careful not to burn.
- Simmer Sauce: Add the prepped (or roasted) cherry tomatoes to the skillet. Add salt, pepper, and the optional pinch of sugar. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally. The tomatoes will burst and release their juices. Gently crush any remaining whole tomatoes with a spoon.
- Finish & Serve: Remove the lid. If desired, use an immersion blender for a smoother sauce (or keep chunky). Stir in fresh basil and cook for 1 minute until fragrant. Taste and adjust seasonings. Toss the sauce with cooked spaghetti. Serve immediately with a generous sprinkle of fresh Parmesan or Pecorino Romano cheese.
- Prep Time: 15 mins
- Cook Time: 25 mins