Quick Summary
Bust Cherry Tomato Sauce-a simple, fresh tomato sauce made with cherry tomatoes, olive oil, garlic, and basil. Enjoy with pasta, spaghetti squash, zoodles, or crusty bread!
I love my homemade easy marinara sauce and my slow cooker marinara sauce, but when we have a lot of cherry tomatoes in our garden, this Burst Cherry Tomato Sauce is my GO TO! It is the best way to use up the summer tomatoes.
This fresh tomato sauce only requires a few ingredients but the flavor is incredible. You will want to lick your plate it’s so good. And the best part? It takes less than 20 minutes to make!
If you have cherry tomatoes to use up, this sauce is going to be your new favorite recipe! I make it a few times a week during the summer months and every time I am amazed at how simple and delicious it is!
Plus, my boys love Burst Cherry Tomato Pasta nights, especially with garlic bread on the side. It really is a family favorite.
Burst Cherry Tomato Sauce Ingredients
The ingredient list is short and simple, just how I like recipes, especially during the summer months. You will need:
- Olive oil– the sauce starts with good olive oil!
- Garlic– I use six cloves of garlic. Trust me, you want all of that garlic goodness.
- Cherry tomatoes– I love using cherry tomatoes because they are small and super sweet. When they heat up they burst, creating the most amazing tomato sauce.
- Dried thyme– just a little to enhance the flavors in the tomatoes.
- Fresh basil– tomatoes and basil are a match made in heaven. Use fresh basil not dried!
- Crushed red pepper flakes– for a little heat!
How to Make Cherry Tomato Sauce
This sauce really is magical. It’s crazy that these little tomatoes create the richest, most luxurious tomato sauce. Your kitchen will smell amazing too! This sauce is a winner all-around!
- In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for one minute. Add the cherry tomatoes, dried thyme, and a little salt and pepper. Stir to make sure all of the tomatoes are well coated in the olive oil.
- Turn the heat to medium low and cook the tomatoes, stirring occasionally, until they start to burst, about 10 to 15 minutes. It is fun to watch them start to pop:)
- You can use a wooden spoon to smash some of the tomatoes for a thicker, creamier sauce, but you don’t want to smash them all. It is supposed to be chunky.
- Stir in the basil and crushed red pepper flakes.
How to Serve
I use this burst cherry tomato sauce for SO many things. I eat right out of the pan, it is that good, but here are my other favorite ways to enjoy it!
- Serve over your favorite pasta. Feel free to add freshly grated Parmesan cheese or burrata. The burrata will make the pasta super creamy and decadent. Add it right before serving so the pasta and sauce is warm and it will melt right in!
- Enjoy with spaghetti squash.
- Spoon over zucchini noodles, sautéed zucchini, or grilled zucchini.
- Eat with crusty bread, grilled bread, or garlic bread.
- Top your scrambled eggs with a little bit of the sauce, my personal favorite:)
- Add a little to your avocado toast!
- Enjoy with roasted vegetables or any veggies!
- Stir a little into cottage cheese and eat with crackers.
How to Store
Let the sauce cool and place in an airtight container. It will keep in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet on the stovetop.
You can also freeze the sauce for up to 3 months. Make sure you put the sauce in a freezer bag or container that seals well. Defrost and reheat!
More Sauce Recipes
Burst Cherry Tomato Sauce
Bust Cherry Tomato Sauce-a simple, fresh tomato sauce made with cherry tomatoes, olive oil, garlic, and basil. Enjoy with pasta, spaghetti squash, zoodles, or crusty bread!
- 1/4 cup olive oil
- 6 cloves garlic, roughly chopped
- 4 cups cherry tomatoes (2 pints)
- 1/4 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup fresh basil, roughly chopped
- 1/4 teaspoon crushed red pepper flakes
- For Serving: pasta, spaghetti squash, zucchini noodles, or crusty bread
- Optional Garnish: Parmesan cheese or Burrata, extra basil
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the cherry tomatoes, dried thyme, salt, and pepper. Stir so the tomatoes are coated in the oil.
Turn the heat to medium low and cook the tomatoes, stirring occasionally, until they start to burst, about 10 to 15 minutes. You can use a wooden spoon to smash some of the tomatoes for a thicker, creamier sauce, but you don’t want to smash them all. It is supposed to be chunky.
Stir in the basil and crushed red pepper flakes.
Serve the tomato sauce over your favorite pasta, spaghetti squash, or zucchini noodles. You can garnish with freshly grated Parmesan cheese or add burrata cheese on top. It will melt in and make the dish super creamy. You can also serve the tomato sauce with crusty bread or grilled bread. I also love the tomatoes with scrambled eggs.
Calories: 153kcal, Carbohydrates: 8g, Protein: 2g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 38mg, Potassium: 349mg, Fiber: 1g, Sugar: 4g, Vitamin A: 837IU, Vitamin C: 36mg, Calcium: 29mg, Iron: 1mg
Have you tried this recipe?
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Photos by Olive & Mango
