Enjoy the fresh flavors of this easy cherry or grape tomato sauce. In just 15 minutes, it’s the perfect chunky topping for pasta or veggie spirals.
With a short ingredient list and easy customization, this sauce is also great on eggs, baguettes, and more.
Ingredients and Nutrition
- Olive oil: A heart-healthy fat that can help lower LDL (bad) cholesterol and fight inflammation
- Tomatoes: Rich in lycopene, potassium, iron, folate, and vitamin C. Their phytochemicals offer anticancer benefits and help reduce risks of cardiovascular, neurodegenerative, and bowel diseases.
- Garlic: Contains beneficial compounds that may help with inflammation, heart health, and clearing up the skin
- Italian seasoning: A combination of dried basil, oregano, thyme, rosemary, and sometimes herbs like marjoram or sage
- Fresh Basil (optional): Adds a distinct, aromatic flavor with sweet, slightly peppery notes and hints of cloves and anise to dishes.
Steps
First, coarsely chop fresh garlic if using.
Then, heat olive oil in a large skillet over medium heat and add the chopped garlic, cooking for about one minute. If you’re using jarred minced garlic, cook for 20 to 30 seconds instead.
Add the tomatoes, Italian seasoning, salt, and pepper, cooking for 6 to 8 minutes while stirring occasionally until the tomatoes burst.
Start cooking the pasta while the tomatoes are cooking. Make sure to set a timer!
Use a wooden spoon, fork, or potato masher to smash some tomatoes to release their juices.
Next, stir in the basil and, if desired, a pinch of crushed red pepper flakes for heat. Taste and adjust seasonings as needed.
Remove from heat and serve over the cooked pasta, garnished with more fresh basil if desired. You can also enjoy with crusty bread or other foods — see the next section for more serving suggestions!
What to Eat with Chunky Tomato Sauce?
Besides serving this chunky tomato sauce with pasta and bread, there are other ways to enjoy its flavors:
- Use it as a base for homemade pizza.
- Top toasted baguette slices with the sauce.
- Add onto grilled vegetables like zucchini, eggplant, or bell peppers.
- Fill hollowed-out bell peppers with the tomato sauce, sprinkle with cheese, and bake until the peppers are tender and the cheese is golden and bubbly.
- Use it as a condiment or filling for sandwiches and burgers.
- Spoon the sauce over baked chicken breasts, fish fillets, or eggs.
- Mix with Greek yogurt or sour cream for a flavorful and creamy dip.
Frequently Asked Questions
Yes. The key to experimenting with different herbs is knowing when to add them to the cooking process. It’s best to add dried herbs at the beginning of cooking, so their flavors have time to infuse the dish.
The taste will be different but still delicious. You can add dried basil at the beginning along with the tomatoes. Dried oregano, thyme or marjoram would also work well.
Add 1/4 to 1/2 teaspoon of whatever dried herb you choose when you cook the tomatoes. As always, taste and adjust!
If you’d like to try different fresh herbs, like parsley or chives, add them at the final step.
This cherry or grape tomato sauce is supposed to have a chunky consistency. But do what works for you and blend away to the consistency you want. Despite the additional step of blending, I’ve experimented with that method and found the results to be equally delicious!
Allow the sauce to cool off before storing. Store in an airtight container in the fridge for up to 3 days. Reheat the sauce on the stove or in the microwave.
Store the sauce in an airtight container or freezer bag in the freezer. Frozen cooked tomatoes can retain their quality for up to 3 months. When you’re ready to eat the sauce, defrost and reheat.
Cherry or Grape Tomato Sauce 6 Ingredients
Equipment
- 1 chef knife
- 1 cutting board
- 1 large skillet or wide saucepan
- 1 utensil for mashing tomatoes – wooden or heat-resistant spoon, fork, or potato masher
Ingredients
- ½ cup olive oil
- 6 garlic cloves coarsely chopped (or 3 teaspoons of minced garlic – see notes)
- 2 pints cherry or grape tomatoes 2 pints = 4 cups
- ½ teaspoon Italian seasoning
- salt and pepper ½ teaspoon each or to taste
Optional: ½ cup fresh basil, torn or roughly chopped; ⅛ to ¼ crushed red pepper flakes
Instructions
- Heat olive oil in a large skillet or saucepan over medium heat.
- Add garlic and cook for about 1 minute. If using jarred minced garlic, cook for 30 seconds.
- Add tomatoes, Italian seasoning, salt, and pepper to the skillet.
- Stir occasionally and cook for 6 to 8 minutes until the tomatoes burst and release their juices.
- Use a wooden spoon, fork, or potato masher to smash some tomatoes for a chunky sauce.
- Add optional fresh basil and crushed red pepper flakes and combine with the sauce.
- Taste and adjust seasonings as needed.
- Serve with pasta, veggie spirals, crusty bread, toast, eggs, or a grain bowl.
Notes
Tried this recipe? What variations or adaptations did you make? Share in the comments.
This was so delicious! Thank you for sharing this as I will be making it again!
Glad you liked this, Stacy! Cheers to good eats.
Made my second batch using grape tomatoes; both times I doubled the recipe with one exception today. I only used 1/2 cup olive oil when I doubled the recipe since the tomatoes create lots of juice. Delicious tasty recipe will use again next year; thank you.