Description
Discover how to make the best cherry tomato spaghetti sauce with our easy-to-follow, step-by-step recipe. Perfect for a delicious garden dinner that comes together quickly!
Ingredients
- 1.5 lbs (about 680g) cherry or grape tomatoes, halved
- 3 tbsp extra virgin olive oil
- 1 small yellow onion, finely minced
- 4 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional, adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, torn or chopped, for garnish
- Optional: Pinch of sugar to balance acidity
Instructions
- Wash and halve all cherry tomatoes. Set aside.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add minced onion and cook until translucent, 5-7 minutes.
- Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
- Stir in halved cherry tomatoes, dried oregano, and dried basil. Increase heat to medium-high and cook, stirring occasionally, until most tomatoes burst and soften (8-10 minutes).
- Reduce heat to low, cover, and simmer for 10-15 minutes, allowing flavors to meld.
- Remove lid. Gently crush some of the tomatoes with the back of a spoon or a potato masher, aiming for a chunky texture.
- Taste and season generously with salt and pepper. Add a pinch of sugar if needed to balance acidity.
- Stir in fresh basil or parsley just before serving. Serve hot over your favorite pasta.
- Prep Time: 15 mins
- Cook Time: 30 mins