This is a great way to use an abundance of cherry tomatoes from your own plants. I confess, though, that so far I’ve only had one or two ripe ones here and there. I made this from tomatoes I got at the store. But I have a ton of green ones getting riper by the day, so I’ll probably tackle this again when they’re ready.
This is such an easy recipe. It really demonstrates that the simplest dishes always seem to be the most phenomenal. When you pair it with fresh herbs from the garden you will have a dish comforting enough for any weeknight, yet elegant enough for the fanciest dinner party.
The sauce is sweet, mostly due to the natural sweetness of cherry tomatoes. Because of this I don’t add any sugar to bring out the flavor. But the balsamic vinegar also adds sweetness. To cut it a bit consider using red or white wine vinegar instead. I really enjoy the special flavor that balsamic adds, though.
You’ll be tempted to add some water as the tomatoes start cooking. Usually, they’ll give off moisture soon enough that it won’t be necessary. I don’t mash or crush them because I like the rustic texture, but you could do that if you want.
A pint doesn’t make a lot of sauce—just enough to dress one generous or two modest portions of pasta. Topped with some freshly grated Parmesan cheese and served with a lusty glass of red wine, it’s the perfect meal for al fresco dining!
Cherry Tomato Pasta Sauce
Serves 2 to 3
1 Tbsp olive oil
2 garlic cloves, chopped fine
1/8 tsp crushed red pepper
1 pint cherry tomatoes
1 Tbsp balsamic vinegar
1/4 tsp sea salt
black pepper, to taste
2 Tbsp fresh basil, chopped
1 Tbsp fresh oregano, chopped
Heat the oil in a medium saucepan. Add the garlic and crushed red pepper and cook 1 minute.
Stir in the cherry tomatoes. Cook for 15 minutes, stirring frequently.
After several minutes the skins will begin to split and the tomatoes will start to give off moisture.
Stir in the balsamic vinegar, sea salt, black pepper, and crushed red pepper and cook another 15 minutes. If the sauce gets too thick add some water.
Stir in the fresh basil and oregano and cook 5 minutes longer.
Serve with freshly cooked pasta and maybe some Parmesan cheese.