Description
This quick and easy spaghetti sauce bursts with the natural sweetness of cherry tomatoes. It’s incredibly versatile, perfect over pasta, chicken, or as a vibrant pizza base.
Ingredients
- 2 lbs (approx. 4-5 cups) cherry or grape tomatoes
- 1/4 cup extra virgin olive oil
- 4–5 cloves garlic, minced
- 1/2 – 1 tsp red pepper flakes (optional, adjust to taste)
- 1/2 cup fresh basil leaves, chopped (plus more for garnish)
- Salt to taste
- Freshly ground black pepper to taste
- Optional: Parmigiano Reggiano for serving
- Optional: Cooked spaghetti or pasta of choice for serving
Instructions
- 1. Prepare Tomatoes: Wash cherry tomatoes. Leave whole or halve them if desired for faster cooking. Mince garlic and chop basil.
- 2. Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
- 3. Simmer Tomatoes: Add cherry tomatoes, a generous pinch of salt, and black pepper to the pan. Stir to combine. Cover and simmer for 15-20 minutes, stirring occasionally, until tomatoes burst and release their juices.
- 4. Thicken and Season: Uncover the pan and simmer for another 5-10 minutes, allowing the sauce to thicken slightly. Taste and adjust seasonings (salt, pepper). If desired, add a tiny pinch of sugar to balance acidity.
- 5. Finish with Basil: Stir in most of the fresh basil just before serving, reserving some for garnish.
- 6. Blend (Optional): For a smooth sauce, carefully blend with an immersion blender or in a regular blender until desired consistency.
- 7. Serve: Toss with cooked pasta, garnish with extra fresh basil and grated Parmigiano Reggiano, if using.
- Prep Time: 10 mins
- Cook Time: 25 mins