Sauce made with fresh cherry tomatoes — a quick homemade tomato sauce that is very easy to make, ready in a few minutes and perfect for pasta, pizzas and focaccias. With fresh cherry tomatoes you can prepare many recipes, from quick and economical first courses to main courses, but also appetizers, such as pasta with cherry tomatoes and burrata, or Salmon with cherry tomatoes, onion and olives and semolina focaccia with cherry tomatoes. There are also tasty side dishes like the famous oven-gratinated confit cherry tomatoes. Today, however, we will make the most classic and simple of recipes: fresh cherry tomato sauce with basil, a recipe as simple as it is delicious, especially if made with sweet, ripe cherry tomatoes. You can also make an equally tasty datterini tomato sauce by using datterini tomatoes instead of cherry tomatoes. Want to try it? Follow me in the kitchen — you will love this cherry tomato sauce from the first taste! As always, before we begin, remember that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to make the cherry tomato sauce
- 21 oz (about 1 lb 5 oz) cherry tomatoes
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste salt
- to taste basil
Tools
- Frying pan
Preparation of the cherry tomato sauce
Rinse the cherry tomatoes — the sweeter they are, the more delicious the sauce will be. Cut them in half and set aside for a moment. Peel the garlic, place it in a frying pan, add a generous splash of oil and let it brown and take color without burning (if it burns it will become bitter). Add the cherry tomatoes, season with salt and cook for 10 minutes over high heat, stirring often and in any case until the desired doneness. Once cooked, soft and flavorful, remove the garlic and add a drizzle of raw olive oil and the basil.
Storage notes and tips
The cherry tomato sauce keeps in the refrigerator for 3-4 days; once cold you can portion it and freeze it. For longer preservation and larger quantities (in that case the cooking times will also increase considerably), use vacuum sealing: sterilize jars and lids with boiling water, pour the hot sauce into the jars while still hot. Close them, place them in a large pot filled with water, wrapped in cloths so they don’t knock against each other, and once completely immersed bring to a boil and continue cooking for 10-15 minutes. Let them cool in the pot; once the vacuum has formed, dry and store. (If the jars have screw lids, check by pressing the center of the lid that it is indented.)
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