Do you need to peel cherry tomatoes for sauce?

Nope! Their skins are thin and blister down into the sauce. However, if you want a smooth sauce, be sure to finish in a blender or use an immersion blender to puree.

Can you freeze cherry tomato spaghetti sauce?

Yes, you can freeze homemade cherry tomato spaghetti sauce (without pasta) for up to 3 months.

Why use cherry tomatoes instead of regular tomatoes?

Roma style tomatoes work best for a rich, hearty tomato sauce thanks to their low acidity and water content and high amount of flesh. However, they take quite a bit of time to cook down. Instead, cherry tomatoes are naturally sweet, cook down very fast (15 minutes!), and are readily available year-round.

Cherry Tomato Spaghetti Sauce

Name: Cherry Tomato Spaghetti Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American/Italian
Ingredients: 8 oz. spaghetti; 3 Tbsp. olive oil; 1 lb. cherry tomatoes, halved; 1 medium shallot, minced; 2 garlic cloves, minced; 2 tsp. tomato paste; 1/2 tsp. dried oregano or Italian seasoning; 1 big pinch crushed red pepper flakes; 1/2 tsp. table salt; 1/4 tsp. black pepper; 1 Tbsp. roughly chopped fresh basil leaves, plus more for garnish; 1/4 cup grated parmesan cheese, plus more for serving; 1/3 cup heavy cream

Description

This recipe for Cherry Tomato Spaghetti Sauce is perfect when your garden is overflowing with sweet cherry tomatoes or anytime of year when your local grocery store is running a sale on those bright little tomatoes. It's ready in about 15 minutes, making it ideal for busy weeknights, flexible enough to pair with shrimp, chicken, or even white beans, and polished enough to feel special when guests come over.

Ingredients

Units Scale

8 oz. spaghetti
3 Tbsp. olive oil
1 lb. cherry tomatoes, halved
1 medium shallot, minced
2 garlic cloves, minced
2 tsp. tomato paste
1/2 tsp. dried oregano or Italian seasoning
1 big pinch crushed red pepper flakes
1/2 tsp. table salt
1/4 tsp. black pepper
1 Tbsp. roughly chopped fresh basil leaves, plus more for garnish
1/4 cup grated parmesan cheese, plus more for serving
1/3 cup heavy cream

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Instructions

Bring a large pot of water to a boil over high heat. Cook pasta according to package instructions, reserving 1 cup of the starchy cooking liquid. If make the cherry tomato sauce on its own (without pasta), skip ahead to the next step.
Meanwhile, heat a large skillet over medium-high. When hot, add the oil then carefully add the halved cherry tomatoes. Cook, undisturbed, until slightly blistered, 2-3 minutes. Add the shallots, garlic, tomato paste, dried oregano or Italian seasoning, crushed red pepper flakes, salt, and pepper and stir. Cook, stirring frequently, until fragrant, 1-2 minutes. Add 1/2 cup of the reserved pasta cooking liquid and stir in the basil and parmesan cheese. Simmer, covered, until the tomatoes are very tender, 4-5 minutes.
Remove from heat and mash with a potato masher, or puree in a blender or with an immersion blender (be carefully blending hot liquids). Return to the skillet and bring to a simmer over medium-low heat. Stir in the heavy cream and simmer until thickened and velvety, 1-2 minutes. Add the pasta and toss well. Adjust consistency with more reserved pasta cooking liquid and serve garnished with more basil and parmesan.

Notes

You can make the sauce ahead of time. Simply cook the cherry tomato sauce, cool to room temperature, and refrigerate in an airtight container for up to 5 days.
You can freeze cherry tomato sauce (without pasta) in an airtight container for up to 3 months.
You can easily double this recipe if you want to cook a full pound of pasta.
Serve with a can of white beans, chicken, caramelized mushrooms, or seared shrimp.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Pasta
Method: Sauté
Cuisine: American/Italian