Cherry tomatoes simmer with garlic and basil to intensify their sweetness and create a drool-worthy sauce! This cherry tomato sauce is quick, simple, and worlds better than jarred pasta sauce. Ready in less than an hour!
Equipment
large skillet
blender
fine-mesh sieve
Ingredients
1tablespoonolive oil
2poundscherry tomatoesNote 1
3garlic clovesgrated
4fresh basil leavesNote 2
1teaspoonsalt
2tablespoonsunsalted butterNote 3
Instructions
Heat olive oil in a large skillet over medium high heat.
Add cherry tomatoes and cook until they soften and start to burst, about 10 minutes.
Add garlic, basil, and salt and continue to cook the sauce for 20-25 minutes. Stir frequently to prevent scorching on the bottom and smash the tomatoes every so often.
Carefully transfer the sauce into a blender and process until smooth. (You can also use an immersion blender.)
Strain the sauce through a fine mesh sieve. Press to extract as much sauce as possible. (This step is optional, but it’s worth it because it yields a silky smooth sauce.)
Stir in the butter. Transfer into airtight container and refrigerate.
Notes
Yields: about 1 2/3 cups (375ml) strained sauceNote 1: You don't need to peel the cherry tomatoes before you add them to the skillet.Note 2: If you don't have fresh basil, dried basil works great too. Dried herbs are more potent than fresh, so use less. Note 3: Use unsalted butter so the sauce isn't too salty. Storing Tips: - Store the sauce in the refrigerator in an airtight container for up to one week, or freeze it for longer storage. Let the sauce cool before you transfer it to a freezer-safe container. Leave enough room in the container to let the sauce expand while it freezes. Freeze for up to 3 months. - Thaw the sauce in the refrigerator overnight, or for a quicker method, place the frozen sauce into a bowl of cold water to thaw. If you're in a hurry, microwave the sauce until its reheated. Just be sure it's in a microwave-safe container.