This Cherry Tomato Sauce is such an awesomely delicious answer to the question “What am I going to do with all these cherry tomatoes?” It’s quick, easy and bursting with fabulous flavor!
I love planting cherry tomatoes in my garden. They’re always so juicy and sweet. I could just sit and eat a bowl of them like candy. And, boy, are they super-producers! Right now I have 6 huge plants – all taller than me – and we are overloaded with cherry tomatoes!
While I love snacking on these little jewels and enjoying them in all kinds of salads, there are so many that I’m always looking for different ways to use them.
The first thing that always comes to mind with tomatoes is…SAUCE! I make homemade sauce all the time with canned tomatoes and love it, so I thought why not try making sauce with my fresh cherry tomatoes?
It was a HUGE SUCCESS!!
This is sauce is AMAZING! Not only is it quick and easy to make, it is so full of fabulous flavor. The sweetness and super fresh flavor of the cherry tomatoes really shines through. David said this is the best tomato sauce I’ve ever made!
Now, there is one thing you need to know about this sauce. Since you can’t really peel or seed the cherry tomatoes (well, you could, but you’d have nothing left if you did!), the sauce is definitely going to have some texture to it from both the seeds and the skins of the cherry tomatoes. BUT I actually think that’s part of what’s so appealing about this sauce!
If you aren’t into that, I totally understand. If you like a smooth, skinless, seedless sauce, please go ahead and check out my Quick & Easy Spaghetti Sauce recipe. It uses canned tomatoes, and it’s really delicious!
If you are into it…let’s get right to it then!
INGREDIENTS YOU NEED:
- Cherry tomatoes (or grape tomatoes)
- Vegetable broth (or chicken or beef broth)
- Olive oil
- Dried basil
- Dried oregano
- Salt and pepper
- Food processor or blender
HERE’S A QUICK LOOK AT HOW TO MAKE CHERRY TOMATO SAUCE:
A WORD ABOUT KITCHEN SAFETY…
When using a food processor or blender to puree hot food, you must take precautions to make sure the hot food doesn’t end up all over your kitchen (or you!). Steam being released from the hot food builds up pressure in the container. This can result in the lid coming off and/or the hot contents spewing or leaking out .
Always follow the manufacturer’s instructions for using your specific blender or food processor, but here are some general safety guidelines to prevent this:
- Let the food cool for a few minutes before adding to the food processor or blender so it is not super hot.
- For a blender, don’t fill the container more than half full. For a food processor, don’t fill the bowl past the maximum fill/maximum liquid line. Less is best when you’re working with hot food. Remember, as you process the hot food, it will jump up in the container past the point where you filled it. Work in batches if you need to!
- Put the lid on securely. If using a blender, remove the cap in the center (the steam needs an escape route).
- Cover the lid with a folded kitchen towel (one that is large enough to cover the lid and protect your hands).
- Blend/process on a low speed while firmly holding the lid in place with the towel.
This sauce is great on pasta, on pizza, in dishes like lasagna and chicken parm, or for dipping breadsticks or mozzarella sticks. We recently enjoyed it over spaghetti with zucchini balls (see photo above) for a super delicious Meatless Monday meal!
Since I have so many cherry tomatoes, and they just keep on coming, I’m making several batches of this sauce and freezing them to use all winter long…WOO-HOO!
Of course, if you don’t have a garden overflowing with cherry tomatoes (or it’s the middle of winter), you can absolutely make this homemade sauce with cherry or grape tomatoes from the grocery store. Nothing beats homemade sauce!
I hope you try this recipe for Cherry Tomato Sauce and love it as much as I do. Thanks for visiting today!
Cherry Tomato Sauce
- 6 cups cherry tomatoes
- 1 cup vegetable broth
- 2 tablespoons olive oil
- ½ cup finely diced onion
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper, to taste
- Place the cherry tomatoes and the vegetable broth in a large pan; cover. Bring to a boil, then reduce the heat and simmer until all the cherry tomatoes have burst, about 10 minutes.
- Remove the pan from the heat and allow the tomato mixture to cool slightly, about 10 minutes.
- Working in batches, puree the tomatoes in a food processor or blender until smooth. Note: Even if you can fit all of the tomatoes and liquid into your food processor or blender, you still want to work in batches because you are working with hot food! You need to be very careful and take precautions since the hot food can build up pressure and cause the lid to come off of your machine, splattering hot food all over your kitchen (or you)! Always follow the manufacturer's instructions for your specific food processor or blender, but here are some general safety guidelines:For a blender, don’t fill the container more than half full. For a food processor, don’t fill the bowl past the maximum fill/maximum liquid line. Put the lid on securely. If using a blender, remove the cap in the center (the steam needs an escape route). Cover the lid with a folded kitchen towel (one that is large enough to cover the lid and protect your hands). Blend/process on a low speed while firmly holding the lid in place with the towel.
- In the same pan that you cooked the tomatoes in, saute the onions in the olive oil over medium heat, stirring occasionally, until the onions have softened, about 4 minutes.
- Add the garlic and saute, stirring constantly, for another minute.
- Add the pureed tomatoes, dried basil, dried oregano, and salt and pepper to the pan. Bring to a boil, then reduce the heat and simmer until the sauce has reached the desired thickness (it usually takes about 10 minutes to get it to the thickness I like). Taste and adjust seasonings, if needed.
- You can substitute chicken broth or beef broth for the vegetable broth.
- This sauce freezes well.