Cherry Tomato Sauce
Cherry tomatoes simmer with garlic and basil to intensify their sweetness and create a drool-worthy sauce! This cherry tomato sauce is quick, simple, and worlds better than jarred pasta sauce. Ready in less than an hour!
Equipment
- large skillet
- blender
- fine-mesh sieve
Ingredients
- 1 tablespoon olive oil
- 2 pounds cherry tomatoes Note 1
- 3 garlic cloves grated
- 4 fresh basil leaves Note 2
- 1 teaspoon salt
- 2 tablespoons unsalted butter Note 3
Instructions
- Heat olive oil in a large skillet over medium high heat.
- Add cherry tomatoes and cook until they soften and start to burst, about 10 minutes.
- Add garlic, basil, and salt and continue to cook the sauce for 20-25 minutes. Stir frequently to prevent scorching on the bottom and smash the tomatoes every so often.
- Carefully transfer the sauce into a blender and process until smooth. (You can also use an immersion blender.)
- Strain the sauce through a fine mesh sieve. Press to extract as much sauce as possible. (This step is optional, but it’s worth it because it yields a silky smooth sauce.)
- Stir in the butter. Transfer into airtight container and refrigerate.
Notes
Yields: about 1 2/3 cups (375ml) strained sauce
Note 1: You don't need to peel the cherry tomatoes before you add them to the skillet.
Note 2: If you don't have fresh basil, dried basil works great too. Dried herbs are more potent than fresh, so use less.
Note 3: Use unsalted butter so the sauce isn't too salty.
Storing Tips:
- Store the sauce in the refrigerator in an airtight container for up to one week, or freeze it for longer storage. Let the sauce cool before you transfer it to a freezer-safe container. Leave enough room in the container to let the sauce expand while it freezes. Freeze for up to 3 months.
- Thaw the sauce in the refrigerator overnight, or for a quicker method, place the frozen sauce into a bowl of cold water to thaw. If you're in a hurry, microwave the sauce until its reheated. Just be sure it's in a microwave-safe container.
- Store the sauce in the refrigerator in an airtight container for up to one week, or freeze it for longer storage. Let the sauce cool before you transfer it to a freezer-safe container. Leave enough room in the container to let the sauce expand while it freezes. Freeze for up to 3 months.
- Thaw the sauce in the refrigerator overnight, or for a quicker method, place the frozen sauce into a bowl of cold water to thaw. If you're in a hurry, microwave the sauce until its reheated. Just be sure it's in a microwave-safe container.
Nutrition
Calories: 126kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 673mgPotassium: 508mgFiber: 2gSugar: 6gVitamin A: 1381IUVitamin C: 53mgCalcium: 32mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.