Cherry Tomato Sauce

Make a big batch of this quick & easy Cherry Tomato Sauce for Pasta with fresh tomatoes, garlic, red onion, olive oil, oregano & basil. Best sauce for pasta, pizza, meatballs, or lasagna!

Course dinner

Cuisine American, Italian

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings ¼ cup servings

Calories 44kcal

Author Kristi

Equipment

Ingredients

3 cups Cherry Tomatoes Washed. Stems removed.
3 cloves Garlic Minced or chopped.
¼ Red Onion Diced
2 tablespoon Olive Oil extra virgin
¼ teaspoon salt
½ teaspoon oregano dried oregano
½ teaspoon basil dried basil
pinch freshly ground black pepper optional

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

Nutrition information is estimated using a database that this owner is not responsible for maintaining. Exact nutritional information will depend on the actual ingredients and amounts used when making this recipe.

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.

Nutrition