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.
This 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.
Cherry Tomato Pasta Sauce
Prep time
Cook time
Total time
Author: Dara
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
- 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
- Add tomatoes, cover and cook on medium heat until tomatoes begin to pop, 10-12 minutes
- Stir in fresh basil, season with salt and pepper and serve
 |
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
It looks perfect with the pasta my friend, delicious
Cheers
Choc Chip Uru
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.
oh my gosh this looks so delicious! wish i could take a bite of this through the computer screen!
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!
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.