Description
A vibrant and incredibly fresh homemade spaghetti sauce bursting with sweet cherry tomato flavor. This recipe comes together in under 30 minutes, perfect for a quick, delicious weeknight meal.
Ingredients
- 1.5 lbs (about 6 cups) cherry tomatoes, washed and whole (or lightly pricked)
- 4–5 cloves garlic, finely minced
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh basil leaves, torn or roughly chopped
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- Salt and freshly ground black pepper to taste
- Optional: 1/2 teaspoon sugar or 1 teaspoon balsamic glaze, to balance acidity
- Optional: 1 small Parmesan rind for umami
Instructions
- 1. Prepare Tomatoes and Garlic: Wash cherry tomatoes. You can leave them whole or lightly prick each one with a fork. Finely mince the garlic.
- 2. Sauté Aromatics: In a large skillet or wide pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
- 3. Add Tomatoes and Simmer: Add cherry tomatoes to the skillet. Season generously with salt and black pepper. Stir to coat. Bring to a gentle simmer, then reduce heat to medium-low, cover, and cook for 10-15 minutes until most tomatoes have burst and softened. Add Parmesan rind now if using.
- 4. Burst and Crush: Remove lid. Using the back of a spoon or a potato masher, gently crush any remaining whole tomatoes against the side of the pot to release their juices and create a chunky sauce.
- 5. Season and Finish: Taste the sauce and adjust seasonings (salt, pepper, optional sugar/balsamic glaze) as needed. Stir in fresh basil leaves. Cook for 1 minute more until basil is fragrant. Remove Parmesan rind before serving.
- 6. Serve: Toss the warm sauce with your favorite cooked pasta and serve immediately, perhaps with a sprinkle of fresh Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 20 mins