Best Cherry Tomato Sauce Recipes
Top Rated Cherry Tomato Sauce Recipes
My father had a rotation of a few go-to dishes he would make for me and my sister when my mother was working or studying, and one of them is an easy, but still super-tasty favorite of mine: ricotta, pasta, and tomato sauce. Usually he went with rotelli. He’d make the pasta, throw it in a bowl with the ricotta while it was still warm a few times, and then toss it with tomato sauce. It’s creamy and tangy, and it’s replete with all the true simple goodness and flavor of growing up in an Italian-American household. I play with this recipe all the time, throwing in cold goat cheese at the last second, fancying up the pasta, making my own sauce, but at the base of it, this is Pop’s dish. Here, instead of using a jar of sauce, you can make a simple homemade cherry tomato sauce in less than 20 minutes, and used some fancypants stracciatella and ricotta with homemade garganelli from Eataly. It’s a much more expensive version of a dish whose inspiration was kind of totally the complete opposite: a reasonably priced, soul-satisfying, red-sauce dinner. Why? Because it takes all those quintessential flavors to their next level. Regardless, let’s just say by the time you boil your water, it will be ready to go. And hey Pop, thanks for dinner.Click here to see It's Time for a Cherry Tomato Fiesta — 11 Great Recipes.
This has to be one of the easiest tomato sauces to make. It’s the ultimate beginner’s tomato sauce because there’s no chopping. All you basically have to do is throw the tomatoes into a pan, cover them, and wait until they all burst. One thing to note is the seed factor. You’ll find many Italian chefs who say they would never remove seeds from a tomato sauce. If you agree, this is a sauce for you. Seeding isn’t an option here, but you don’t really need to — the seeds, while numerous, are hardly bitter.Click here to see It's Time for a Cherry Tomato Fiesta — 11 Great Recipes.
Originally, the recipe was conceived to use up some slow-cooker pork shoulder leftovers, but its simplicity and bright colors had me thinking about boring old pasta in a new way. Come to think of it, you could use leftover roast chicken too, but the tomatoes and radicchio go nicely with the tender pork.Click here to see Recipe SWAT Team: Pasta Dishes.
Here's everything you need to know about this spaghetti recipe: It's inexpensive, easy to make, and delicious. Put simply, it's the ultimate quick-fix pasta dish.Click here to see 6 Quick and Easy Pasta RecipesClick here to see 8 Easy Vegetarian Dishes.
Burst Cherry Tomato Pasta
A simple sauce of juicy, bursty cherry tomatoes (aka nature’s Gushers) that comes together in around 15 minutes. If you can’t find cherry tomatoes, any larger ones will work just as well for this summery pasta sauce recipe. Simply cut them into pieces about the size of cherry tomatoes and proceed.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
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11. Baked Eggs on a Bed of Roasted Cherry Tomatoes
These eggs could be your breakfast or quick dinner option. They are baked on top of tiny halved tomatoes, topped with a sprinkle of parmesan and basil. Easy and super delish.
12. Avocado Toast with Herbed Ricotta & Fresh Tomatoes
Now this one takes just a few minutes to make. Crusty artisan bread toasted and topped with creamy avocado, herbed ricotta (ricotta with spinach, basil, red pepper flakes and chives) and fresh tomatoes. Some days that’s all you need to start your day.
13. Welsh Rarebit with Roasted Tomatoes
This is a British classic. You are all set if you have this pile of cheesy goodness on some nicely toasted bread along with vine ripe roasted cherry tomatoes. It’s their famous breakfast but it can be your snack anytime.
Blender Cherry Tomato Sauce
At the very end of summer, when the tomatoes are at their best and sweetest, they don’t even need cooking to become a delicious tomato sauce! This no-cook, three ingredient tomato sauce takes just minutes to make and all you need to do is dump everything in a blender!
This sauce is so easy that it almost seems like I need to call it a “hack.” I mean, blending tomatoes for a minute and having tomato sauce definitely seems like a kitchen hack to me. This particular hack will only be good, however, during tomato season.
Now, I’m not a tomato snob (I don’t think?), and I eat tomatoes out of season, but when you’re making a sauce that’s raw, you need the absolute BEST tomatoes. You can only have the absolute best tomatoes during peak tomato season. IT’S SCIENCE.
So savor the last moments of summer with the easiest tomato sauce ever! And then toss it with pasta, cheese and fresh basil, of course.
- 2 Cups ripe cherry tomatoes
- 1/4 Cup olive oil
- 1/4 Teaspoon kosher salt
- 1 Clove garlic (optional)
- 1/2 Pound short pasta such as gemelli or rigatoni
- 1 Tablespoon unsalted butter
- Ricotta Salata, coarsely grated
- Fresh basil, torn
- Flaky sea salt such as Maldon
- Put the tomatoes, salt and garlic (if using) in a blender or food processor and pulse a few times until tomatoes are broken down. Next, blend the tomatoes while slowly streaming the olive oil in until you reach a smooth consistency. Taste and adjust seasoning to your preference.
- Cook pasta according to package directions, drain, and toss with unsalted butter. Stir the tomato sauce into the pasta.
- Serve with fresh basil, flaky sea salt and grated ricotta salata.
- Enjoy the last days of summer!
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I’m Carolyn Mazzocco. I like my steak bloody, my eggs runny and I was born with no sweet tooth.
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2 Responses to Blender Cherry Tomato Sauce
I agree about using the best cherry tomatoes you can for the end of season sauce. I use Sungold cherry tomatoes which are very sweet and delicious. I’ve never done a fresh blender sauce with them…duh!…so I can’t wait to try it next year. I found a recipe online for slicing them in half and baking them in the oven with chopped garlic, onion, red bell pepper, and lots of olive oil. You bake at 350-375, tossing occasionally until you see the mixture is taking on color (tips of the peppers/onions) getting a little brown. All you have to do then is blitz it in a blender. You can eat it all by itself with a spoon! Plus, you can add whatever spices you like – Italian, Mexican, etc. I can’t wait to try a fresh version. Thank you for posting it!
Quick Roasted Cherry Tomato Sauce
Quick and simple, homemade roasted cherry tomato sauce – packed with flavor from fresh cherry tomatoes that caramelize and become wonderfully jammy after a quick stint in the oven. This even more delicious take on traditional tomato sauce is made with simple ingredients like garlic, olive oil, basil, and thyme, and you’ll want to make batches all Summer long!
We inherited several tomato plants upon moving into our new house. The sprawling, sagging beauties, top-heavy under the weight of their fruit, have happily delivered a generous yield over the last few weeks, and I’ve been harvesting the delicious house-warming presents with abandon.
The collection of mystery varieties includes about half cherry tomatoes, and I’ve taken to calling the entire lot of them simply Parker tomatoes (after the previous owners). As the plants are still dotted with dozens of yellow flowers – i.e. future tomato babies – and given that it’s already September (!), I harvested the remaining ripe cherries to make a roasted tomato sauce, thus preserving some homegrown tomato goodness for the coming months.
Despite the natural sweetness of perfectly ripe summer tomatoes, a quick roasting still enhances and intensifies their flavor, and – along with some onion, garlic and fresh herbs – transforms the raw tomatoes into a fantastically rich and flavorful sauce. It’s the sort of sauce you’ll be happy to have on hand to brighten up a chilly day in the next couple of months, and totally worth the (minimal) hands-on effort now.
A couple of quick notes: I threw in some yellow and orange cherry tomatoes from the farmers market in addition to our red garden cherries – thus the lighter, orange-y color – but you can use any kind of cherry/grape/small tomato you’ve got. The sweeter the better.
Also, I prepared this roasted cherry tomato sauce to be stored in the fridge or freezer, but if you’re feeling ambitious, and want to tackle shelf-stable canning, Annalise has a great tutorial (and marinara sauce recipe), here.
These caprese skewers, served with a side of balsamic vinegar and olive oil for dipping, are a fun twist on the classic Italian salad.
Enjoy this avocado and tomato salad as is or use it as an accompaniment to quesadillas or tacos.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
The BEST Cherry Tomato Salsa
- 12 cups of cherry tomatoes (red, yellow or green), split or roughly chopped
- 3 cups of chopped onions
- 5 medium size Poblano peppers, seeded and chopped
- 3 jalapenos, sliced with seeds
- 15 cloves of garlic, roughly chopped
- 1 packed cup of fresh cilantro, chopped
- 3/4 cup of cider vinegar
- 1/3 cup of lime juice
- 1 tablespoon of sea salt
- 6 tablespoons of lemon juice
1. In a large Dutch oven, place all ingredients into the pan, except for the lemon juice.
2. Place the pan on a burner at medium-high and bring mixture to a boil.
3. Lower heat to a simmer and simmer vegetables for 20-25 minutes.
4. Using a hand blender. Blend the vegetables, in the pan, into a fine mixture with some chunks. Be careful because the mixture is hot.
5. Cook for an additional 15-20 minutes on simmer and remove any foam that has not disappeared.
6. In a large canning pot, fill with water and sterilize 6-7 pint size jars. In a small pan, sterilize lids to jars.
7. Remove jars from pan, place on towel. Add 1-2 teaspoons of lemon juice to each jar. Add salsa to 1/2 inch from top. Wipe rims, place lids and covers on jars.
8. Place back into water and process, after it comes back to a boil, for 15 minutes. Make sure there is water covering the top.
9. Remove from water, listen for the seal "pop" to make sure your jars have sealed.
Hide jars if you want to hoard your salsa and that is totally acceptable. Or - you can share your salsa with friends and family.
Where do I start? How about - how many tomatoes does it take to make 75 jars of salsa? It starts like a joke but when you have pounds and pounds of cherry tomatoes coming out of your garden every week you need a staple recipe for them.
Jeff and I have been canning quite a bit over the past three years and this year was huge. Every spring as we prep our garden we always say we will plant less so we won't have so much produce. This year, we definitely planted too much. I love my garden, but there comes a point when you become a slave to your garden. Not only did we have cherry tomatoes but we had just about every variety of tomato available.
Every other day, we would go out and pick pounds of cherry and grape tomatoes yellow, red and orange. After roasting a few pounds, we needed a recipe we could use to wipe out as many as possible without them rotting. Some people might suggest giving them to friends and family, we did. With six children living outside the home, relatives and friends, we still had tomatoes, along with summer squash, zucchini, peppers, beans, beets, carrots, and cucumbers. We probably should have had a vegetable stand outside our house.
I decided to look for a salsa recipe we could can. It's something I knew we would use as well as give to friends and family. With all the canning cookbooks and magazines we have, I finally found this Lazy Cherry Tomato Salsa from Growit Cookit Canit. It was an adapted recipe from Ball Complete Book of Home Preserving, which we had. It's funny how each of us change the recipe to adapt to what we had available. The original recipe called for dried chili peppers and hot pepper flakes. I was afraid to make the salsa too spicy and decided to change the type of peppers that were being used and the choice worked perfectly for us. With poblano and jalapeno peppers coming out of the garden as quickly as the tomatoes, the combination was perfect.
During the summer, this salsa became my "go-to" Wednesday canning recipe. It took some prep time to chop the tomatoes, onions, garlic and peppers but I could normally make a double batch and can 12-15 jars of salsa. By the end of the summer I had made about 75 jars of salsa. The nice thing was I began adding different types of tomatoes and even made the recipe with green tomatoes.
I do know this. it's the BEST salsa we have ever tasted. We have given away over 40 jars and people go crazy. From, "I was eating it out of the jar with a spoon" to "I put it in my eggs", when people are finished they return the empty jar looking for more. This salsa is also a great base for guacamole.
The Best Guacamole
- 3 avocados, chopped and slightly mashed
- 1/2 cup of "The BEST Cherry Tomato Salsa"
- 1 tablespoon of chopped jalapeno (optional)
1. Place into a medium sized bowl and mix together. If you like a little more heat, add fresh jalapenos. Now you have great salsa and guacamole!
So, lets start with a small batch. If you don't like or know how to can, you can make a fresh batch to enjoy in 1 hour. This salsa comes together very quickly and you can serve it warm or chilled.
An individual batch of Cherry Tomato Salsa
- 4 cups of cherry tomatoes, roughly chopped or split (measure after you've chopped)
- 1 medium onion, roughly chopped (about 1 cup)
- 1 large Poblano pepper, seeded and roughly chopped
- 1 jalapeno pepper, sliced with seeds
- 5 cloves of garlic, peeled and roughly chopped
- 1/3 cup of packed, freshly chopped cilantro
- 1/4 cup of cider vinegar
- 3 tablespoons of fresh lime juice
- 1 teaspoon of sea salt
- In a large sauce pan or dutch oven, mix together all ingredients.
- Over medium high heat, bring the mixture to a boil.
- Lower heat to a simmer and simmer for 20-25 minutes.
- Using a hand blender or food processor, bring mixture to a blend with a few small chunks still visible. (see below)
- Return the mixture to heat and cook for an additional 10 minutes.
- Allow the mixture to cool, place in refrigerator until ready to use.
- This mixture keeps for about 2 weeks.
If you are looking to make a batch to can, here is the original recipe we used this summer. Feel free to add different types of tomatoes. I found the smaller (cherry style) did better than large tomatoes. I have seen some great cherry mixed tomatoes available in supermarkets if you don't have access to fresh tomatoes.
This recipe is for canning and will make about 5-6 pint jars.
6 of the best cherry tomato recipes
With British Tomato Fortnight on the way, we’re celebrating the flavourful cherry tomato with a look at six of our favourite cherry tomato recipes, from a delicious buttery tarte Tatin to a cool, calm and collected tomato, watermelon and mint salad.
Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.
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Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.
If you needed any more proof that British tomatoes are finally getting the attention they deserve, just look at British Tomato Week, which has evolved this year to become British Tomato Fortnight (which begins on 20 May). That means a whole extra seven days of celebrating delicious British-grown tomatoes. Though the continent still rules the roost when it comes to growth and consumption of tomatoes, British tomatoes are no longer something to be sneered at. As a nation we now grow 92,000 metric tonnes of tomatoes a year, and we eat nearly 500,000 tonnes of fresh tomatoes over the course of twelve months – that’s a number that pales in comparison to the likes of France, Italy and Spain, but still far higher than ever before.
There’s no question that British tomatoes are as good as they’ve ever been – by starting off the plants in the greenhouse to avoid frost damage, then moving them outside for the summer, the British climate can be easily navigated to give you a bumper crop of sweet, juicy tomatoes.
Alongside regular tomatoes, cherry tomatoes are equally easy to grow and provide a burst of sweetness and acidity to all sorts of different dishes. They’re real all-rounders of the tomato world, just as delicious eaten raw in a salad as they are slow-roasted alongside a joint of meat. With the threat of frost now firmly in the rearview mirror, we can all look forward to a few months of delicious cherry tomatoes – here are a few of our favourite recipes.
The Best Cherry Tomato Sauce
This sauce is the BEST! And is one of my Dad's tried & true recipes that I grew up eating at least once a week during the summertime, as it was a staple in our house - probably because of the simplicity, but also, how incredibly delicious it is. Ripe cherry tomatoes (nature's candy), garlic, shallot, olive oil - what more could you want, really?
While this is traditionally eaten with spaghetti, I like to serve it over zoodles as a grain-free option. It is also excellent leftover and served with eggs, on toast, on salads. on anything, really. Ripe cherry tomatoes are the key ingredient - red and yellow are my favorite, but any color that looks good in the market will work just fine. Sadly, summertime and early fall is the only time that cherry tomatoes are sweet enough to make this. So, get them while they're hot!
1 lb. spaghetti or about 8 large zucchini (for spiralizing)
2-4 Tbs. extra virgin olive oil
Pinch of crushed red pepper flakes
8 c. cherry tomatoes, halved, or 8 c. diced, peeled and seeded plum tomatoes
Sea salt or kosher salt to taste
Freshly ground black pepper to taste (optional)
2 Tbs. chopped fresh parsley, or basil (optional)
Parmigiano-Reggiano or Pecorino Romano cheese, for grating (optional)
Bring a large pot of water to a boil while you prepare sauce. When water boils, add 1 Tbs. of salt and the spaghetti. Let boil uncovered, stirring often, for 2 minutes. Turn off heat and cover pot. Let spaghetti rest in the hot water for 8-10 minutes, or until just done (al dente). Drain immediately.
If spiralizing zucchini - spiralize using your favorite device and place on a baking sheet. Drizzle with olive oil and a few pinches of salt. Bake in the oven at 375 for about 15 minutes, until they're a little bit cooked and soft. Remove from oven and drain any excess water.
Meanwhile, prepare sauce. Heat the olive oil in a large sauté pan over medium heat. Add the shallot and sauté for a minute or two and then add the garlic. Sauté until just barely golden. Add the red pepper flakes, then stir in the tomatoes. Lower heat and cook uncovered for about 10-15 minutes, stirring occasionally, until tomatoes are soft and most of the juices have evaporated. Season with salt and pepper. Toss the sauce with the drained pasta or zoodles, and garnish with parsley or basil. Pass a bowl of grated cheese at the table. Enjoy!
Balsamic Tomato Salad
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Assemble this simple balsamic tomato salad combination of tomatoes, garlic, balsamic vinegar, garlic, olive oil, and dried spices whenever you need a last-minute summer side dish. It's full of fresh flavor and makes a foolproof addition for grilled fish and meats. For a pretty presentation, combine different colors of cherry tomatoes from the farmer's market.
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