This Quick Cherry Tomato Pasta Sauce is about to become your favorite go-to for a delicious and easy meal. Made with just 6 simple ingredients in less than 25 minutes, this tomato sauce features burst cherry tomatoes, fresh basil, garlic and a touch of white wine. With its thick and jammy consistency, it’s perfect for tossing with pasta, spreading on bread or using as a dip.
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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 basil 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 cherry tomato sauce is an option through all four seasons.
When it comes to the consistency of the pasta 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.
A few more notes about the ingredients:
- If you’re out of butter, olive oil makes a great substitute.
- Halving the tomatoes allows them to cook down faster, creating that perfect jammy consistency.
- I recommend using a crisp, dry white wine such as a sauvignon blanc or pinot grigio. If you prefer not to cook with wine, chicken broth or vegetable broth are good alternatives.
- A touch of sugar balances the acidity of the tomatoes. I recommend tasting the sauce before adding sugar to gauge how much sweetness is needed, then adjust to taste.
- Start by halving 6 cups of cherry tomatoes and mincing 4 cloves of garlic.
- Cook the garlic. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes, being careful not to burn it.
- Add the tomatoes. Increase the heat to medium-high and add the cherry tomatoes, plus a pinch of salt and pepper. Cook until the tomatoes begin to break down and release their juices.
- Deglaze the wine. Pour in ½ cup of white wine, stirring to scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce for about 5 minutes.
- Season and serve. Stir in the basil and sugar then taste and season the sauce with salt and pepper.
Toss the cherry tomato sauce with your favorite pasta alongside a loaf of cheesy garlic bread for a quick and easy dinner recipe any night of the week!
- Refrigeration: Store the leftover cherry tomato pasta sauce in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze the sauce in a freezer-safe container or a resealable plastic bag for up to 3 months.
- Reheating: Thaw frozen tomato sauce in the refrigerator overnight and reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
Tip: Add a splash of water or broth when reheating to achieve the desired consistency.
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Ingredients
- 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
Instructions
- 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.
Kelly’s Notes
- I recommend using a crisp, dry white wine such as a sauvignon blanc or pinot grigio. If you prefer not to cook with wine, chicken broth or vegetable broth are good alternatives.
- With its thick and jammy consistency, it’s perfect for tossing with pasta, spreading on bread or using as a dip.
- Storing Leftovers: Store the leftover cherry tomato pasta sauce in an airtight container in the refrigerator for up to 4 days. Freezing: For longer storage, freeze the sauce in a freezer-safe container or a resealable plastic bag for up to 3 months.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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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.
This sounds delicious. Need something quick. But will the tomatoes still burst even after halving them, as the ingredients list says? What is the total cooking time for the tomatoes? I don’t want bitterness.
Hi Susan – Halving the tomatoes helps them cook more quickly, and yes, they will still burst (the skins will wrinkle and their juices will be released). I give the cooking time within the recipe instructions. :)
Really perfect!
I’m so glad you enjoyed the recipe, Alma!
Delicious! I had cherry tomatoes in freezer from last summer and wanted to use the up! Perfect recipe
I’m so glad you enjoyed the recipe, Linda!
I like your recipes and this one is no exception. Quick, easy and full of taste. I just skipped the sugar.
I’m so thrilled you’ve been enjoying Just a Taste and this recipe, Alma!
Loved this recipe. So easy and so good. I didn’t have fresh Basil but I added dried and Italian seasoning at the end. I had an abundance of cherry tomatoes so I made several batches to freeze. I had one batch with pasta and shrimp. It was the perfect pairing. Great with a glass of the wine too.
YUM! I’m so thrilled you enjoyed the recipe, Lori!
I was given a lot of cherry tomatoes, can this sauce be frozen for future use?
Absolutely, Debbie!
I wanted a quick sauce but didn’t want to use jar sauce and I didn’t have any other tomatoes. Great easy, quick recipe!!
I didn’t have white wine so I used balsamic vinegar instead. Same concept I thought, and it was delicious!! I also used a potato masher just to ensure the tomato pieces were small, which I prefer.
I’m so glad you enjoyed the recipe, Alexa!
The recipe says to cook the tomatoes until they begin to burst. How do they burst if they have already been halved?
Hi Barbara! The skins will burst. Halving the tomatoes allows them to cook more quickly, and integrates the tomato bits more evenly throughout the pasta so you get some in every bite. :)
Just made this awesome dish. The sweetness gave it a wonderful flavor. I topped this dish with jumbo shrimp. Thank you for posting this recipe. A keeper.
Jumbo shrimp = YUM! I’m so thrilled you enjoyed the recipe, Vida!
Enjoy your easy and healthy recipes and creative food ideas.
Thanks so much, Sarita!
What kind of while wine? Dry or sweet?
Hi Barbara! I’d recommend a crisp, dry white wine such as a sauvignon blanc or pinot grigio.