This cherry tomato sauce is going to be your new favorite way to use up a pint of cherry tomatoes. It's a simple pasta sauce made with just a handful of ingredients, and it comes together in one pan in about 20 minutes. If you've got cherry tomatoes from the farmers market or your own garden, this is the recipe to make with them.
This post shows you how to make cherry tomato sauce from scratch using fresh cherry tomatoes, butter, olive oil, garlic, and basil. It's for anyone who wants a fast, no-fuss pasta sauce that skips the peeling and seeding. The method blisters whole cherry tomatoes until they burst, then mashes them into a rustic sauce right in the pan. It's a great way to use up extra cherry tomatoes from the garden, and it's ready in under 30 minutes.
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You'll love this Cherry Tomato Sauce
It's fast. From pan to plate, this sauce takes about 20 minutes. There's no simmering for hours and no separate steps for peeling or seeding tomatoes.
It's made with simple ingredients. You need cherry tomatoes, butter, olive oil, garlic, basil, salt, and pepper. That's it. No canned tomatoes or jarred sauce required.
It's naturally sweet. Cherry tomatoes are sweeter than regular tomatoes, so this sauce doesn't need any added sugar to balance the acidity. The butter rounds it out even more.
Ingredients
Cherry Tomatoes. These are the star of the recipe. Their natural sweetness is what makes this sauce so good, and you don't need to peel or seed them.
Butter. Butter adds richness and helps mellow out the acidity of the tomatoes. It also gives the sauce a silky finish.
Olive Oil. I like using olive oil alongside the butter. It has a higher smoke point, so it helps the garlic cook without burning.
Fresh Garlic. Fresh garlic gives this sauce so much flavor. I don't recommend swapping in garlic powder here; it just isn't the same.
Fresh Basil. Fresh basil brightens up the whole dish. Add it at the end so it stays fresh and doesn't wilt into the sauce.
Salt. Salt brings out the natural sweetness in the tomatoes.
Pepper. A few cracks of black pepper rounds out the flavor.
How to make this Cherry Tomato Sauce
This is such an easy sauce to make, and it all happens in one pan.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the garlic and cook for about 30 seconds, until fragrant.
- Add the cherry tomatoes, salt, and pepper. Cook, stirring occasionally, until the tomatoes blister and start to burst, about 10 to 15 minutes.
- Use the back of a wooden spoon to gently mash the tomatoes into a chunky sauce.
- Stir in the fresh basil.
- Toss with your favorite cooked pasta, or serve however you like.
Substitutions and variations
Grape Tomatoes. If you can't find cherry tomatoes, grape tomatoes work just as well.
No Butter. If you want to keep this dairy-free, leave out the butter and use a little extra olive oil instead.
Red Pepper Flakes. Add a pinch of red pepper flakes with the garlic if you want some heat.
Add other vegetables from your garden. This sauce is a great way to use up extra zucchini, bell peppers, or fresh herbs from your garden. Just chop them small and add them in with the tomatoes.
Storing and reheating leftover cherry tomato sauce (with the pasta!)
Store leftover cherry tomato sauce pasta in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium-low heat, adding a splash of water or olive oil to loosen the sauce back up. You can also microwave it in 30-second bursts, stirring in between.
FAQs
Do I need to peel cherry tomatoes before making sauce?
No, you don't. The skins are thin enough that they break down as the tomatoes cook and blister, so there's no need to peel them first.
Why is my cherry tomato sauce watery?
It's usually because the tomatoes haven't cooked down long enough. Keep cooking uncovered so the extra liquid can evaporate, and mash the tomatoes as they soften to help the sauce thicken.
Can I freeze cherry tomato sauce?
Yes, you can. Let the sauce cool completely, then freeze it in an airtight container or freezer bag for up to 3 months. Thaw it in the fridge overnight before reheating.
Can I use cherry tomatoes instead of regular tomatoes for pasta sauce?
Yes, cherry tomatoes work great in place of regular tomatoes. They're sweeter and cook down faster, which makes for a quicker, naturally sweeter sauce.
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Want more summer pasta recipes?
Burst Cherry Tomato Sauce (with Fresh Cherry Tomatoes!)
This cherry tomato sauce is going to be your new favorite way to use up a pint of cherry tomatoes. It's a simple pasta sauce made with just a handful of ingredients, and it comes together in one pan in about 20 minutes. If you've got cherry tomatoes from the farmers' market or your own garden, this is the recipe to make with them.
Ingredients
- 1 tablespoon butter
- 3 tablespoon olive oil
- 3-4 cloves garlic, minced
- 4 cups (2 pints) cherry tomatoes
- ½ cup fresh basil, chopped
- salt + pepper, to taste
Instructions
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the garlic and cook for about 30 seconds, until fragrant.
- Add the cherry tomatoes, salt, and pepper. Cook, stirring occasionally, until the tomatoes blister and start to burst, about 10 to 15 minutes.
- Use the back of a wooden spoon to gently mash the tomatoes into a chunky sauce.
- Stir in the fresh basil.
- Toss with your favorite cooked pasta, or serve however you like.
Notes
Substitutions and variations
Grape Tomatoes. If you can't find cherry tomatoes, grape tomatoes work just as well.
No Butter. If you want to keep this dairy-free, leave out the butter and use a little extra olive oil instead.
Red Pepper Flakes. Add a pinch of red pepper flakes with the garlic if you want some heat.
Add other vegetables from your garden. This sauce is a great way to use up extra zucchini, bell peppers, or fresh herbs from your garden. Just chop them small and add them in with the tomatoes.
Storing and reheating leftover cherry tomato sauce pasta.
Store leftover cherry tomato sauce pasta in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium-low heat, adding a splash of water or olive oil to loosen the sauce. You can also microwave it in 30-second bursts, stirring in between.
FAQs
Do I need to peel cherry tomatoes before making sauce?
No, you don't. The skins are thin enough that they break down as the tomatoes cook and blister, so there's no need to peel them first.
Why is my cherry tomato sauce watery?
It's usually because the tomatoes haven't cooked down long enough. Keep cooking uncovered so the extra liquid can evaporate, and mash the tomatoes as they soften to help the sauce thicken.
Can I freeze cherry tomato sauce?
Yes, you can. Let the sauce cool completely, then freeze it in an airtight container or freezer bag for up to 3 months. Thaw it in the fridge overnight before reheating.
Can I use cherry tomatoes instead of regular tomatoes for pasta sauce?
Yes, cherry tomatoes work great in place of regular tomatoes. They're sweeter and cook down faster, which makes for a quicker, naturally sweeter sauce.
