Cherry Tomato Sauce For Pasta - Pureed, Fresh, Easy
This homemade cherry tomato pasta sauce recipe is perfect for a fresh and easy homemade marinara. Leave the peel on and seeds in for an easy and fast tomato sauce. Use any kind of pasta with cherry tomato sauce. Leave tomato sauce chunky or blend for a traditional sauce.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 5
- Category: Dinner / Main Dish, Lunch
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp (3 cloves) garlic, roughly chopped
- 2 Tbsp tomato paste
- 2 pounds (8 cups) cherry tomatoes
- 1 cup basil, divided ½ cup whole, ½ cup sliced for garnish
- ½ tsp dried Italian Seasoning
- salt to taste
- 12 oz pasta, cooked according to package instructions
Instructions
- Cook pasta according to package instructions.
- Bring a medium size pan to medium high heat and add 2 Tbsp olive oil.
- When hot add garlic and cook for 1-2 minutes or until fragrant.
- Stir in tomato paste and cook 1-2 minutes or until integrated with oil. Add a little more oil if it looks dry.
- Add whole cherry tomatoes, 1/4 tsp salt, dried Italian seasoning, and ½ cup whole basil leaves.
- Cook covered for ~ 10 minutes.
- Mash tomatoes up with a potato masher (wear an apron - could be hot and messy!).
- Cook uncovered for remaining 10 minutes. Add salt to taste.
- Puree in a blender for a smooth sauce or eat chunky.
- Mix with cooked pasta and add olive oil to taste.
- Garnish with sliced basil.
Notes
- Optional: Add fresh Parmesan cheese or Burrata.
- Freeze leftover cherry tomato sauce. Stays good in freezer easily for a couple months.
- Mashing the whole cherry tomatoes half way through is a way to get the juices out of them.