Description
This vibrant and intensely flavorful cherry tomato spaghetti sauce is incredibly easy to make from scratch. It’s perfectly balanced with sweet and tangy notes, making it your new go-to for weeknight dinners.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, adjust to taste)
- 2 lbs (about 4–5 cups) cherry tomatoes, halved
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1/2 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, torn or chopped, plus more for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes.
- Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn.
- Stir in halved cherry tomatoes, balsamic vinegar, dried oregano, salt, and pepper. Bring to a gentle simmer.
- Reduce heat to low, cover, and cook for 20-30 minutes (or longer for deeper flavor), until tomatoes have burst and softened considerably. Stir occasionally.
- Remove from heat. Blend with an immersion blender until smooth, or mash with a potato masher for a chunkier sauce.
- Taste and adjust seasoning. Stir in fresh basil leaves before serving.
- Prep Time: 15 mins
- Cook Time: 40 mins