You’re only six ingredients and 25 minutes away from the ultimate recipe for Quick Cherry Tomato Pasta Sauce.
When it comes to comfort foods, it doesn’t get much better than a big ol’ bowl of pasta. While I’m all for the slowly simmered sauces and the herb-packed perfection that is pesto, sometimes you’ve got to just strip out all the time and extra ingredients to showcase pasta sauce for what it really can be: an incredibly quick and easy recipe that’s not only a sauce, but also a spread, a dip, a condiment and more.
So let’s take out all the excessive ingredients and the lengthy process and get you well on your way to the greatest cherry tomato pasta sauce to ever hit your lips.
No surprise here, but the star of the show is none other than cherry tomatoes. These little jewels are bursting with sweet flavor year-round and come in dozens of flavors and nearly every color of the rainbow.
I’ve kept it simple with the classic cherry tomato variety, but the golden and heirloom varieties would also work great. Best of all, you can grab a pack of two of these bite-sized beauties 365 days a year at all major grocery stores so Quick Cherry Tomato Pasta Sauce is an option through all four seasons.
When it comes to the consistency of the sauce, our goal is jammy and thick. And believe it or not, you’ll get there in less than 25 minutes. A little garlic sweetens the deal while my not-so-secret ingredient (wine! wine! wine!) lends that simmered-all-day taste.
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- 2 Tablespoons unsalted butter
- 4 cloves garlic, minced
- 6 cups halved cherry tomatoes
- 1/2 cup white wine
- 1/4 cup lightly packed fresh basil leaves, sliced
- 1 Tablespoon granulated sugar
- Add the butter to a large skillet set over medium-low heat.
- Add the garlic and cook, stirring occasionally, for 2 minutes.
- Increase the heat to medium-high and add the cherry tomatoes, plus a pinch of salt and pepper. Cook the tomatoes, stirring occasionally, until they begin to burst, about 3 minutes.
- Add the white wine and simmer, scraping up any brown bits from the bottom of the skillet until the liquid has reduced and the sauce thickens, about 5 minutes.
- Stir in the basil and sugar then taste and season the sauce with salt and pepper. Serve.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.