This cherry tomato sauce is super easy to make, fresh, and it bursts with flavor. It comes together in only 20 minutes and it’s perfect for a quick family dinner.
Why This Recipe Works
This homemade tomato sauce with fresh tomatoes has been one of our favorites for years! Our twins absolutely love it, so we make it at least twice a month. It’s always a winner!
The recipe couldn’t be much easier. All you need is 20 minutes and only a handful of fresh ingredients.
I chose cherry tomatoes for my homemade tomato sauce because they’re real flavor bombs. Due to their small size, their flavor is a little more concentrated compared to bigger tomatoes.
They’re sweet, bright, and juicy and make the perfect base for this sauce. Chopped garlic and onion also provide this sauce with a ton of flavor. Fresh basil perfectly tops it off.
For the perfect texture, I decided to puree half of the sauce and leave the rest of the cherry tomatoes partially intact.
If you want to spice things up, you could season the tomato sauce with red pepper flakes or add a small finely chopped chili pepper to the garlic and the onion.
What Goes Into This Recipe
- Cherry Tomatoes – use fresh, ripe cherry tomatoes for ultimate flavor.
- Garlic
- Basil – use fresh basil.
- Onion – I used a small onion.
- Olive Oil – I usually use organic extra-virgin olive oil.
- Salt & Pepper
- Red Pepper Flakes – adjust the amount depending on your personal preference.
How To Make This Recipe
1. Step: Finely chop the onion and the garlic. Cut the cherry tomatoes into halves.
2./3. Step: Heat the olive oil in a large pan and sauté the onion and the garlic for 2-3 minutes.
4. Step: Then add the cherry tomatoes together with salt, pepper, and a pinch of sugar. Cook for 5 minutes on high heat.
5. Step: Turn down the heat and let it simmer for 10 minutes.
6./7. Step: Then transfer about half of the tomato sauce into a blender or mixing cup and either blend it directly in a blender or use an immersion blender as I did.
8. Step: Add the blended sauce back to the cherry tomatoes in the pan. Season again with salt and pepper and if using with red pepper flakes. Roughly tear the basil with your fingers and add it to the sauce. Serve over pasta.
Recipe Notes
- Make sure to use ripe cherry tomatoes for the best flavor.
- I like to use an immersion blender to puree half of the sauce. You could also transfer it to a blender if you want.
- You could also use bigger tomatoes for this recipe, but I prefer cherry tomatoes because they’re super flavorful.
FAQs:
How Long Does This Sauce Last?
Properly stored in an airtight container in the fridge, the sauce will last 3-4 days.
Can I Freeze It?
Yes, it freezes really well and I love to double the recipe and freeze it for later.
Allow to let it cool down completely after cooking. Then transfer it to a freezer-safe container and freeze it for up to 3 months.
Related Recipes
- Lentil Bolognese with Spaghetti
- Vegan Meatballs with Spaghetti
- Lemon Spaghetti with Spinach
- Vegan One Pot Pasta with Spinach and Tomatoes
- Vegan Spaghetti
I Love to Hear From You!
I hope you like this cherry tomato sauce as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Cherry Tomato Sauce
Ingredients
- 4 cups cherry tomatoes
- 4 cloves of garlic, finely chopped
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 large handful basil
- 1 teaspoon salt
- 1 pinch sugar
- black pepper, to taste
- red pepper flakes, to taste
Instructions
- Finely chop the onion and the garlic. Cut the cherry tomatoes into halves.
- Heat the olive oil in a large pan and sauté the onion and the garlic for 2-3 minutes.
- Then add the cherry tomatoes together with salt, pepper, and a pinch of sugar. Cook for 5 minutes on high heat.
- Turn down the heat and let it simmer for 10 minutes.
- Then, transfer about half of the tomato sauce into a blender or mixing cup and either blend it directly in a blender or use an immersion blender as I did.
- Add the blended sauce back to the cherry tomatoes in the pan. Season again with salt and pepper and if using with red pepper flakes. Roughly tear the basil with your fingers and add it to the sauce. Serve over pasta.
Notes
- Make sure to use ripe cherry tomatoes for the best flavor.
- I like to use an immersion blender to puree half of the sauce. You could also transfer it to a blender if you want.
- You could also use bigger tomatoes for this recipe, but I prefer cherry tomatoes because they're super flavorful.
WOW! This sauce is AMAZING! We have an overabundance of cherry tomatoes ripening right now and couldn’t eat them fast enough. This wonderful, flavorful recipe took care of that problem! Next batch I will double the recipe and freeze! Thank you for sharing!