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Cherry Tomato Sauce Recipe

Recipe by Pedro M. A. Neves

This bright, summery Italian sauce captures the delicate sweetness of ripe cherry tomatoes with garlic, fresh basil, and quality olive oil. Cherry Tomato Sauce Recipe is a versatile classic that clings beautifully to pasta and works as a base for fish or vegetables. Ready in under 30 minutes, it showcases the simplicity that defines Italian cooking.

Ingredients

• 500 g (17.6 oz) cherry tomatoes, halved
• 60 ml (1/4 cup) extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon dried red pepper flakes
• 120 ml (1/2 cup) dry white wine
• 2 grams (2 teaspoons) fresh basil leaves, roughly torn
• 5 grams (1 teaspoon) sea salt
• 2 grams (1/2 teaspoon) black pepper
• pinch of sugar

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, stirring constantly for 1-2 minutes until fragrant but not browned.

2. Add halved cherry tomatoes to the skillet, stirring gently to coat with oil. Cook for 2 minutes to begin releasing their juices.

3. Pour in the dry white wine, scraping the pan bottom with a wooden spoon to lift any flavorful bits. Increase heat to medium-high.

4. Simmer for 10-12 minutes, stirring occasionally, until the tomatoes begin to break down and the sauce reduces slightly. The liquid should thicken and the tomatoes should soften but maintain some shape.

5. Add sea salt, black pepper, and a pinch of sugar. Taste and adjust seasoning as needed.

6. Remove from heat and gently fold in the torn fresh basil leaves. Let rest for 1 minute before serving over hot pasta or with your chosen protein.

Substitutions

• Replace fresh basil with 5 grams (1 teaspoon) dried oregano for a more robust flavor profile
• Substitute dry white wine with 120 ml (1/2 cup) vegetable or chicken broth for a non-alcoholic version
• Use 2 grams (1/2 teaspoon) crushed red pepper flakes instead of dried flakes for deeper spice
• Replace extra virgin olive oil with refined sunflower oil if olive oil is unavailable

Tips

• Do not overcook the tomatoes; they should soften and release their juices without completely disintegrating into mush
• For a chunkier sauce, stir less frequently; for a smoother consistency, break down the tomatoes with the back of a spoon
• This sauce freezes well for up to 3 months in an airtight container; thaw gently over low heat before serving
• Quality cherry tomatoes are essential; choose ones that yield slightly to pressure and have deep color

Cherry tomato sauce represents the essence of Italian cucina povera, or peasant cooking, where simple, seasonal ingredients are transformed into something extraordinary. This sauce embodies the Mediterranean principle of letting quality produce speak for itself, particularly during summer months when cherry tomatoes peak.

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