Cherry Tomato Pasta Sauce

My garden is overrun with cherry tomatoes! Back in May, we bought this one tiny little plant and it’s taken over our backyard! I have dozens ripening each week. This is a good problem to have, but I can’t eat them fast enough. Before leaving for vacation I had to use up the most recent batch, so I decided to try making a simple, tasty sauce.

┬áThis is such a simple way to use these tasty tomatoes. Throw them in a pan with some garlic and onion and let them “pop.” It’s simple, takes only a few minutes, and is SO tasty. I added a chili to balance the sweetness of the tomatoes – a pepperoncino I grabbed at the farmer’s market – but you can omit if you like. In the time it takes to cook up some pasta, this sauce is finished and ready to eat.

5.0 from 1 reviews

Cherry Tomato Pasta Sauce
 
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Cook time

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Author:
Serves: 4

Ingredients
  • 40-50 cherry tomatoes (approx 1.5 pints), washed
  • 4 cloves of garlic, minced
  • 1 medium yellow onion, diced
  • 1 Italian hot pepper (pepperoncino)
  • 1 tbsp extra virgin olive oil
  • ¼ cup fresh basil, washed and chopped

Instructions
  1. In a large pan, saute onion, garlic and pepper in olive oil on medium heat until soft, 5-7 minutes, season with salt and pepper
  2. Add tomatoes, cover and cook on medium heat until tomatoes begin to pop, 10-12 minutes
  3. Stir in fresh basil, season with salt and pepper and serve

6 Responses to Cherry Tomato Pasta Sauce

  1. Cakewhiz August 22, 2012 at 11:50 pm #

    Homemade pasta sauce is so comforting and so tasty. I make it the same way as you but instead of adding a hot pepper, i add 1 tsp of red chilli powder and 1/2 tsp paprika. It gives the sauce a kick…hehe.

    You should send some of those fresh tomatoes over here ;)

  2. Choc Chip Uru August 23, 2012 at 9:23 am #

    It looks perfect with the pasta my friend, delicious :D

    Cheers
    Choc Chip Uru

  3. Kristina August 23, 2012 at 2:15 pm #

    My garden is overflowing in cherry tomatoes right now too! They’re piled high on my kitchen counter, this is a PERFECT way to use them! The sweetness of the cherry tomatoes sounds fabulous in the sauce.

  4. Jenn and Seth August 26, 2012 at 4:20 pm #

    oh my gosh this looks so delicious! wish i could take a bite of this through the computer screen!

  5. Adina August 27, 2012 at 6:55 pm #

    This looks delicious; I may try it sometime this week since I’ve been craving pasta lately. We have the same “problem” – too many cherry tomatoes. We, however, have the yellow cherry tomatoes, and they’re growing like crazy. My husband looked up some recipes, and made a tomato jam and a tomato “chutney” – while both where the same procedure, he added cayenne powder to the chutney so it’s sweet and spicy. I spread the jam on toast in the morning, and it’s yumm! We were able to use up 5 lbs of those cherry tomatoes and ended up with a big jar of jam. Try it!

    • Dara August 27, 2012 at 6:58 pm #

      Thanks Adina! Chutney sounds super yummy. I may have to try that one too. Every two or three days I have another few dozen ripen. Keep an eye out – I have a feeling I’m going to be posting a lot of cherry tomato recipes in the coming weeks.

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