Quick & easy cherry tomato sauce with fresh tomatoes, garlic, red onion, olive oil, oregano & basil. Delicious with pasta, meatballs or lasagna!
Gone are the days when I had hours to let homemade tomato sauce simmer. Now, dinner time is 'crunch time', so I've had to figure out ways to make things quicker.
So, in August when my little garden started producing more cherry tomatoes than we could eat, I decided to get creative and see if I could make a fresh tomato sauce using cherry tomatoes. Let me just tell you - it turned out absolutely delicious and the recipe could not get any easier.
This cherry tomato sauce literally tastes like the tomato sauce you get in an Italian restaurant. And you can use it just as you would traditional marinara sauce.
In fact, I just used this tomato sauce recipe to make lasagna and it turned out great!
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🤩Why You'll Love This Recipe
- Quick and Easy This recipe for homemade cherry tomato sauce takes much less time to make than traditional tomato sauce. Of course, you can make it more complicated by roasting the tomatoes first or straining out the skins and seeds, but I don't think it's necessary.
- Kid-Tested All three of my kids loved this pasta sauce!
- Parent-Approved What's not to love about a homemade tomato pasta sauce made with simple ingredients?!
🍅Ingredient Notes
- Cherry Tomatoes I learned something new! Apparently, my garden-fresh cherry tomatoes are also known as burst cherry tomatoes. They do 'burst' as they cook, so I guess it makes sense!
- Garlic I always use fresh garlic. The garlic in this recipe is just enough to notice but not too strong.
- Red Onion Red onion is sweeter than yellow onion and it gets even sweeter when it cooks. I've found that using a small amount of red onion in this recipe is a good substitute for adding sugar (which is commonly added to homemade tomato sauce recipes).
- Extra Virgin Olive Oil Helps to thicken the sauce a little.
- Spices Freshly ground black pepper, salt, oregano, and basil. I use dried oregano and basil to make this recipe, and it tastes amazing. Of course, if you use fresh oregano or fresh basil leaves, stir some in just before serving to add some color to the sauce.
👩🍳Step-by-Step Instructions
Here is a brief summary of the steps to make the best cherry tomato sauce from scratch. For a complete list of ingredients and full instructions, scroll down to the recipe.
- Heat olive oil in a saucepan over medium heat. Add the garlic and red onion to the olive oil and cook for about 2-3 minutes, stirring frequently to make sure the garlic doesn't burn.
- Stir in the cherry tomatoes. Place the lid on the saucepan and continue to cook for about 15 minutes, stirring occasionally.
- Once the tomatoes start to pop (after about 10 minutes of cooking with the lid on), stir in the salt, pepper, basil, and oregano. Replace the lid and continue to cook.
- Remove lid from the saucepan and press on each cherry tomato with a fork or the back of a spoon. If they burst with pressure, the tomatoes are cooked. If not, put the lid on the saucepan and continue to cook for 5 more minutes.
- Once all of the tomatoes have burst open, carefully use an emersion blender to blend about half of the tomato mixture (skins and seeds).
- Serve and enjoy!
🥕Dietitian Tip
There are many ways to serve veggies! Believe it or not, I started planted cherry tomatoes this year because my pickiest eater said she will only eat tomatoes that she picks from a garden.
Well, guess what? She wouldn't eat a single cherry tomato this season! 😭 However, when I cooked them up to make this sauce, she ate it!
Of course, I didn't make a big announcement or make a big deal about it. I simply said, "we're having pasta with a sauce that I made for dinner."
Helpful Tips
- This recipe makes 2 cups of tomato sauce.
- Cherry tomatoes are seedy, so the seeds and skins are visible. I choose not to strain them out to save time.
- This sauce can be made up to two days ahead of time.
- You can substitute grape tomatoes for some of the cherry tomatoes if needed.
- A pinch of red pepper flakes can be added to give this sauce some spice.
- If you prefer a thicker pasta sauce, either let the sauce simmer without the lid on until the desired consistency is reached or stir in freshly grated parmesan just before serving.
- If you like a thinner sauce, feel free to add some reserved pasta water to thin it out.
🙋♀️Questions You May Have
I've used a mixture of cherry tomatoes and grape tomatoes to make this sauce and it worked great! I've never made it only using grape tomatoes, though.
Yes, absolutely!
It depends. If you are using tomatoes other than cherry or grape tomatoes, then yes, you will want to peel the tomatoes before making the sauce.
You can make this sauce, margherita pizza, caprese, bruschetta, or caprese bruschetta!
More Pasta Sauce Recipes
Did you make this homemade cherry tomato sauce for pasta and love it? Please leave a 5-star rating or comment below!
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📖 Recipe
Cherry Tomato Sauce
Equipment
- 1 Saucepan with a lid
Ingredients
Instructions
- Heat olive oil over medium heat.2 tablespoon Olive Oil
- Add diced onion and minced garlic to the olive oil and cook over medium to medium-high heat for 2-3 minutes.¼ Red Onion, 3 cloves Garlic
- Stir in cherry tomatoes and place the lid on the saucepan. Continue to cook over medium heat.3 cups Cherry Tomatoes
- When the tomatoes start to burst (after about 10 minutes), stir in the salt, basil, and oregano. Put the lid back on the saucepan and cook for another 5 minutes.½ teaspoon oregano, ½ teaspoon basil, ¼ teaspoon salt
- Burst cherry tomatoes using the end of a fork or back of a spoon. Once all of the cherry tomatoes have burst, carefully use an immersion blender to blend up about half of the tomato mixture (skins and seeds).
- Serve and enjoy!
Notes
- This makes approximately 2 cups of cherry tomato sauce.
- Fresh herbs can be used in place of dried oregano and basil.
- Garlic powder or Italian seasoning can be used in place of fresh garlic cloves dried basil, and oregano.
- Cherry tomatoes are more seedy than larger tomatoes, so the tomato skins and seeds are visible. I choose not to strain them out to save time.
- If you don't have an immersion blender, use a food processor or blender that can handle hot food to blend up about half of the sauce. Stir the blended portion back in before serving.
- Once cooled, store leftover cherry tomato sauce refrigerated in an airtight container for up to 2 days.
- To freeze this homemade spaghetti sauce, let it come to room temperature and pour it into a re-sealable freezer bag before placing in a freezer.
- Substitute grape tomatoes for some of the cherry tomatoes, if needed.
- A pinch of red pepper flakes can be added to give this pasta sauce some spice.
- If you prefer a thicker pasta sauce, either let the sauce simmer without the lid on until the desired consistency is reached or stir in freshly grated parmesan just before serving.
- If you like a thinner sauce, feel free to add some reserved starchy pasta water to thin it out.
- While you can use roasted cherry tomatoes to make a flavorful sauce, I don't think it's necessary.
Kathy Bell says
Loved it! Added mushrooms to the garlic onions and then fresh spinach at the end before using the immersion blender. Really yummy.
Kristi Ruth RD says
The addition of mushrooms and spinach sounds amazing!
Nancy says
How many cherry tomatoes did you use? (to make 2 cups of sauce)
Kristi Ruth RD says
Great question - I'd say about 35-40 or 45 cherry tomatoes, depending on how big they are. If it ends up being a little more or less, the recipe will still work well 🙂
Kitty Swartwood says
I’ve
Kristi Ruth RD says
Thank you for coming back to leave a review, Kitty! Unfortunately, only part of your comment came through. I hope you loved this recipe for cherry tomato sauce!
Carol Sargent says
loved the recipe. How long can I keep it in the freezer?
Kristi Ruth RD says
Thanks, Carol! The general rule of thumb is to freeze homemade marinara style sauce for up to 3-6 months for optimal flavor. I must add that I've never had to freeze it that long because we go through it quickly, haha!
Norma says
This was fantastic! And soooooo easy. I did omit the red onion - just a personal preference. And because I had so many cherry tomatoes (Sun Gold) I probably used more like 4 cups per batch. I don’t own an immersion blender so used my food processor. I was sending some leftover sauce home with my son. I asked if he wanted the pasta too. He said “No. I’m probably just going to put it in a bowl and eat it with a spoon.” Lol! Thanks for a great recipe to use up my gazillion cherry tomatoes!
Kristi Ruth RD says
Yay, Norma!! You know a recipe is good when your son enjoys it just as much or more than you do, haha! I appreciate you sharing your modifications as well!!
Sharon Yoder says
This recipe is fantastic. I used a combination of yellow and red cherry tomatoes and heirloom tomatoes and it turned out amazing. It was so simple and easy and tastes so fresh. I canned a few jars since I had so many tomatoes so I’ll let you know how it goes! Thanks Kristi for another favorite recipe to add to my collection.
Kristi Ruth RD says
Incorporating heirloom tomatoes is a great idea, Sharon! Yes, please let me know how they turn out canned!
Mary C Shaw says
I tried this recipe last week. It's sooo good! I'm making it again and again!!
Thanks for this great recipe!!
Kristi Ruth RD says
Your comment made my day! I'm so glad you are enjoying this recipe, Mary!
R & R Pomerantz says
Tried it today for the first time, since we have an abundance of tomatoes. Very simple to make and really does taste delicious. Surprising how sweet the red onion makes it.
Kristi Ruth RD says
I'm so glad you enjoyed this recipe! Thank you for coming back to leave a comment 🙂
Lawrence Musci says
just wanted to say. I love this my mother made it in the late summer I made it last night fantastic thank you. for bringing that back in my life.
Kristi Ruth RD says
Wow, what a compliment. I'm so glad you enjoyed this recipe, Lawrence!
JackieO says
My department had a salad bar luncheon at work right after a luncheon with 2 veggies trays the week before so I ended up with a ton of leftover veggies as no one wanted them. The only change I made was added a few more dried herbs, blended all of the tomatoes, and added some finely diced mushrooms after it was turned off but still hot as I’m using this for mealprep over some cheese tortellini. Thanks for the recipe to help me reduce food waste!
Kristi Ruth RD says
Sounds delicious, Jackie! Adding finely diced mushrooms is a great idea!
Rich says
I had abundance of Large Grape Tomatoes and used them in this recipe and sauce was great!.
Kristi Ruth RD says
I'm so glad you enjoyed this recipe, Rich! Thank you for taking the time to comment!
Vicki says
Loved this! I had so many cherry tomatoes and I wasn’t sure what to do with them. I had already given away many. I am going to freeze the sauce. Thanks, it is delicious.
Kristi Ruth RD says
I'm so glad, Vicki! Thank you for letting me know!!
Deborah Lauber says
I loved it! So easy...the only thing I changed was a white onion for red(didn't have). I made meatballs after it was done and a little tomato paste because I thought my sauce was a little thin. It was perfect!
Kristi Ruth RD says
So great, Deborah!! Thank you for leaving a comment to let me know!!
Margie L says
can this recipe be canned for a longer shelf life?
Kristi says
This recipe hasn't been tested for canning, so I'm not sure. Sorry! Still, you can always freeze it in an airtight container or freezer-safe resealable bag 🙂