This vibrant Cherry Tomato Sauce is a burst of summer in every bite, blending sweet, tangy flavors with a velvety texture. Perfectly balanced with a hint of garlic and herbs, it’s a versatile sauce that elevates pasta, grilled veggies, or crusty bread. Ready in just 30 minutes, it’s a quick yet impressive dish that feels indulgent without the effort.
Packed with fresh cherry tomatoes, this sauce is rich in vitamins and antioxidants, offering a healthy twist to your meals. Its luscious consistency clings beautifully to your favorite dishes, while the bright, aromatic notes awaken your senses. Whether you’re cooking for a crowd or a cozy dinner, this recipe promises to delight with its simplicity and depth of flavor.
Ingredients for Cherry Tomato Sauce
- ¼ cup (60 ml) olive oil
- 5 large garlic cloves, smashed
- ⅛ teaspoon crushed red pepper (or more to taste)
- 4 cups (623 g) cherry tomatoes (about 22 oz)
- ½ teaspoon table salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon granulated sugar (optional, to balance acidity)
- 10 large basil leaves, torn
- 8 oz (226 g) pasta (spaghetti or angel hair recommended)
- Parmesan cheese for serving (optional)
Step-by-Step Instructions
- Place a large skillet over medium-low heat and add the olive oil.
- Once the oil is warm, add the smashed garlic cloves and crushed red pepper. Cook, stirring occasionally, for 3-5 minutes (do not let the garlic brown).
- Carefully add the cherry tomatoes, salt, black pepper, and sugar (if using). Cook, stirring frequently, until the tomatoes begin to burst.
- Once the tomatoes are mostly burst, remove and discard the garlic cloves. Gently smash the tomatoes using a potato masher or fork.
- Add the torn basil leaves and stir well. Let the sauce simmer while you prepare the pasta.
- Cook the pasta according to the package instructions. Reserve 2 tablespoons of the pasta water before draining.
- Add the warm pasta and reserved pasta water to the skillet. Cook over medium-low heat until the sauce clings to the pasta.
- Serve warm, topped with Parmesan cheese if desired.
Perfect Pairings: Serving Suggestions
This cherry tomato sauce is incredibly versatile! Serve it over your favorite pasta, like spaghetti or angel hair, for a classic dish. For a lighter option, try it with zucchini noodles or as a topping for grilled chicken or fish. Don’t forget to sprinkle freshly grated Parmesan cheese on top for an extra layer of flavor!
Storing and Reheating Made Easy
Store any leftover sauce in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of water or olive oil to loosen the sauce if needed. It’s also freezer-friendly—store in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.
Quick Tips for Time-Saving Success
To save time, prep your ingredients ahead of time—smash the garlic, measure the spices, and wash the cherry tomatoes. While the sauce simmers, cook your pasta to keep everything on track. If you’re in a rush, use pre-minced garlic (about 1 teaspoon per clove) for a shortcut without sacrificing flavor.
Recipe Variations to Try
Feel free to customize this sauce to your taste! Add a splash of balsamic vinegar for a tangy twist or toss in some kalamata olives for a Mediterranean flair. For a creamier version, stir in a dollop of ricotta or mascarpone cheese just before serving. The possibilities are endless!
Essential Equipment for Smooth Cooking
You’ll need a large skillet to cook the sauce evenly and a potato masher or fork to gently smash the tomatoes. A pasta pot with a built-in strainer makes draining and reserving pasta water a breeze. Don’t forget a microplane for freshly grated Parmesan cheese to finish your dish!
Cherry Tomato Sauce
Ingredients
- 1/4 cup olive oil
- 5 large garlic cloves smashed
- 1/8 teaspoon crushed red pepper or more to taste
- 4 cups cherry tomatoes 22 oz
- 1/2 teaspoon table salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon granulated sugar optional/as needed, see note
- 10 large basil leaves torn
- 8 oz pasta for serving (I like spaghetti or angel hair pasta)
- Parmesan cheese for serving (optional)
Instructions
- Place a large skillet over medium-low heat and add olive oil.
- Once oil is warmed, add garlic cloves and crushed red pepper and cook, stirring occasionally, for about 3-5 minutes (don’t allow garlic to brown).
- Carefully (so the oil doesn’t splash) add cherry tomatoes, salt, pepper, and sugar (if using). Cook, stirring frequently, until tomatoes begin to burst. Once tomatoes are mostly burst, remove the garlic cloves and discard and gently smash the tomatoes (I use a potato masher, but you could use a fork).
- Add basil and stir well. Simmer while you prepare the pasta (if using) according to package instructions (be sure to reserve some pasta water from cooking).
- Add warm pasta and about 2 Tablespoons of reserved pasta water and cook over medium-low heat until sauce clings to the pasta. Serve warm, topped with parmesan cheese (if desired).