Cherry Tomato Sauce

5 from 1 rating

This fresh, homemade cherry tomato sauce is a delicious meatless sauce made from scratch. This simple spaghetti sauce creates tasty magic from fresh tomatoes and herbs.

Prep Time5

Cook Time2

Total Time2 5

Course: Main Course

Cuisine: Fusion

Keyword: cherry tomato pasta sauce, roasted cherry tomato sauce, what can I do with a lot of cherry tomatoes

Servings:

Author: Sarah Cook

Equipment

Ingredients

1/4 cup olive oil
5 cloves garlic {minced}
3/4 cup onion {chopped}
24 oz cherry tomatoes {stems removed}
1 tbsp basil {minced}
1 tbsp parsley {chopped}
3 tsp oregano {chopped}
2 tsp brown sugar
1 bay leaf
1/8 tsp baking soda {optional}
1/2 tsp balsamic vinegar
salt and pepper to taste

Instructions

In a heavy skillet, saute onions and garlic in olive oil over medium heat until softened (~10 minutes).
1/4 cup olive oil, 5 cloves garlic, 3/4 cup onion
If you prefer to remove the seeds and skins from the tomatoes prior to cooking the sauce, see note 1.2 at the bottom of the recipe card.
Add cherry tomatoes, basil, parsley, oregano, brown sugar, and bay leaf. Stir to combine.
24 oz cherry tomatoes, 1 tbsp basil, 1 tbsp parsley, 3 tsp oregano, 2 tsp brown sugar, 1 bay leaf
Increase the heat to medium-high for 1 minute (stir to prevent popping). Reduce heat to low and simmer.
Place a lid slightly ajar on the pan to allow steam to escape. Cook down for 1-2 hours, stirring occasionally, until it has reached your desired consistency.
Discard bay leaf.
Gently mash the sauce with a potato masher or wooden spoon. If you prefer a sauce without skins or seeds, and you didn't remove them prior to cooking, carefully transfer the cooled sauce to a blender.
{optional} Add 1/8 tsp baking soda, and stir well to combine. The baking soda will react with the tomatoes and cause a bit of foaming.
1/8 tsp baking soda
Add balsamic vinegar and salt & pepper to taste.
salt and pepper to taste, 1/2 tsp balsamic vinegar

Notes

If the texture of the skins and seeds will bother you, we recommend two options:
1. Transfer the finished sauce to a blender or food processor after it has finished cooking and has cooled.
2. Remove the skins and seeds prior to cooking. See the section titled "How to Remove the Tomato Skins and Seeds" in the body of the post above.
If you prefer to use dried herbs instead of fresh ones, use a 1:3 ratio. For 1 tablespoon of fresh herbs, use 1 tsp of dried.
Will keep in the freezer for 6-9 months.
Feel free to add any other veggies that you love.
Any meat you add needs to be fully cooked before being stirred into the sauce.

Nutrition