Simple Fresh Grape Tomato Sauce

easy, simple, fresh grape tomato sauce by pasta-based. serve over pasta or veggie noodles for a healthy, light dish.

This simple fresh grape tomato sauce is perfect for any weather. If there was a word for fresher than fresh, this tomato sauce would be it. Bright red, grape or cherry tomatoes cooked until burst open to create a juicy, creamy, sauce that comes together in minutes.

A big reason for creating this recipe is because of the surplus of grape tomatoes that can be left over if you have plants.  I have recently started getting into growing vegetables and herbs, and I’m loving it!  So before all those tomatoes go bad, this is the perfect way to use them.

Another benefit is that you can freeze this sauce in case you make a lot and cannot eat it all right away.

beautiful, bright red, plump grape tomatoes with droplets of water spilling out of a soft linen towel.

The combination of aromatic basil, fragrant garlic slices and warm olive oil gives this sauce life. Maybe you’ll add red pepper flakes to make it arrabbiata. I didn’t find the sauce too acidic, but if you’re concerned, a couple dashes of sugar should do the trick.

a mix of wheat spaghetti and yellow squash noodles mixed with juicy grape tomato sauce.

To achieve the creaminess, we take about half the mixture once cooked and blended it before returning it to the pan.  We recently upgraded to this food processor, and we are loving it!  You could also use a blender like this Vitamix.

The Vitamix is quite expensive, but we’ve literally used it almost every day since we bought it.  We use it for smoothies, sauces, soup and more!  I’m sure you can find a cheaper blender that will work just fine, but the Vitamix is the real deal.

This 15-minute simple fresh grape tomato sauce makes a great base layer for many meals. Serve this sauce with everything that needs tomato sauce. Zucchini noodles happen to be my favorite at the moment. These photos feature a yellow squash and regular spaghetti mixture.

bright red grape tomatoes sliced in half and gathered in a white pan with fresh green basil before bursting open and cooking to form a light sauce.

There’s a ton of options for how you can use this simple fresh tomato sauce, such as:

If you happen to make this recipe and enjoyed it, please comment below and tag us on social media @pastabased!

3.65 from 181 votes
Fresh Grape Tomato Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

This fresh grape tomato sauce uses only four ingredients and takes 15 minutes to make. It's made with basil, garlic, and olive oil. Bright red, grape or cherry tomatoes are cooked in a pan until burst open to create a juicy, creamy, sauce that comes together in minutes.

Course: Sauce
Cuisine: Italian
Servings: 2 servings
Calories per Serving: 93 kcal
Author: pasta-based
  • 4 cups fresh grape tomatoes
  • 4 cloves garlic sliced
  • 6 fresh basil leaves
  • 1/2 tablespoon olive oil
  1. Slice grape tomatoes in half and set aside. Slice fresh garlic cloves and set aside.

  2. In a medium saucepan, heat olive oil on medium-heat until crackling. Add fresh garlic and sauté for a minute or two until fragrant, but not browned. 

  3. Add sliced grape tomatoes and fresh basil, stir. Cook until grape tomatoes start to burst open, about 6 minutes. 

  4. Scoop half of the grape tomatoes into a food processor or blender.* Blend until smooth. 

  5. Add blended tomatoes back into the saucepan, and stir until heated. Add salt and pepper to taste. Simmer for 5 minutes to meld flavors. Serve warm over pasta.

Recipe Notes

*If you would rather a smoother sauce, without any tomato skins, blend all the tomatoes instead of half.

This recipe makes about 1.5 cups of sauce

Nutrition Facts
Fresh Grape Tomato Sauce
Amount Per Serving (0.75 cup)
Calories 93 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 16mg1%
Potassium 730mg21%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 7g8%
Protein 3g6%
Vitamin A 2545IU51%
Vitamin C 42.7mg52%
Calcium 41mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

easy, simple, fresh grape tomato sauce by pasta-based. serve over pasta or veggie noodles for a healthy, light dish.
March 20, 2018
June 23, 2018



  1. Reply

    Taylor Norman

    June 2, 2018

    5 stars
    Made this for my 1 y/o daughter and I and it was so delicious! I did blend it fully so it’d be easier to serve my youngster and added a little gf flour to thicken it. So so good. Thanks for a quick recipe! I didn’t know what to do with my grape tomatoes ???

  2. Reply


    July 22, 2018

    This looks absolutely delicious! Thanks for sharing. I can’t wait to make it!

  3. Reply


    July 23, 2018

    Gorgeous photos! Definitely be whipping this sauce up soon Xx

    • Reply


      July 26, 2018

      Thank you, Gemma!

  4. Reply


    July 24, 2018

    You had me at Grape Sauce, looks delish. I am drolling here.

  5. Reply


    July 26, 2018

    Yum! That pasta looks amazing!

  6. Reply

    Jasmin | VeeatCookBake

    July 26, 2018

    I love fresh tomato sauce. yours sound awesome.

  7. Reply


    August 25, 2018

    does it freeze well?

    • Reply


      August 29, 2018

      Yes it should be fine

  8. Reply


    September 25, 2018

    5 stars
    This is fantastic! Am always looing for things to make with my abundance of grape & cherry tomatoes. I used the yellow/orange cherry tomatoes along with the red for less acidity and to add sweetness. Prep time did take me more than 10 minutes, probably because I clean up as I go. This recipe is a keeper! Thank you!

  9. Reply


    June 12, 2020

    Hello, what if I don’t have a food processor? Can I mash/mince instead?

  10. Reply


    August 7, 2020

    This was wonderful! I have a bumper crop of grape tomatoes and did not to know what to do with them. I did not have a food processor. I have an electric mini chopper that I use for chopping onions, etc. I spooned it in there and I chopped all the tomatoes. I also added 1 tablespoon sugar because I like my sauce a little on the sweet side. Can’t wait until the rest of my tomatoes ripen. I am freezing the sauce.

    • Reply


      August 7, 2020

      That is so great to hear! Nothing better than putting a large crop to use for some sauce reserves 😀

      Thank you for sharing, Christine!

  11. Reply


    August 15, 2020

    5 stars
    I’ve made this twice now – so easy and delicious!!! I’m wondering if this would freeze well. Thoughts?

    • Reply


      August 18, 2020

      Hi Rhesa,

      This sauce should freeze just fine! Let us know if you have any issues 🙂

  12. Reply


    August 20, 2020

    Unclear how blending the tomatoes gets rid of skins I was left with skins and had to take them out!

    • Reply


      August 25, 2020

      Hi Sharon,

      The blending is not supposed to get rid of the skins, but most blenders should pulverize them enough to not notice them (at least in the half of the tomatoes allotted for the blending).

  13. Reply


    August 28, 2020

    If I don’t like garlic, how might I produce a pleasant effect without the garlic?

    (And don’t say that nobody doesn’t like garlic.)

    • Reply


      August 31, 2020

      Hi Miriam,

      Try substituting minced shallot and that may be the perfect thing to add the flavor needed. Let us know if you try!

  14. Reply


    February 17, 2021

    This was such a yummy, easy, and inexpensive meal to make! Simple as well. I added a teaspoon of brown sugar, a few red pepper flakes, and a little bit of slap ya momma seasoning with some buttered toast on the side. Thank you for the recipe!

  15. Reply

    Mary F Jones

    March 20, 2021

    5 stars
    This was great! So fast and easy. I didn’t have any fresh basil on hand so I used dried basil but I did use fresh garlic. Yum! I left it chunky (used grape tomatoes). I also threw in some fresh spinach that I needed to use up. I like the suggestion of red pepper flakes. I’m using the sauce on rigatoni. Thanks for the recipe 🙂

    • Reply


      March 21, 2021

      Thanks, Mary!

      Love that you left it chunky and added spinach for some more nutrients.

  16. Reply


    March 24, 2021

    5 stars
    Just made for second time last night! As light and delicious. I did sprinkle with red pepper as we like a bit of spice. Husband and I both loved it…again. A bit ago my husband said: “Man…that sauce was good last night!” The tomatoes I used last night we’re not real juicy so I added a bit of pasta water …perfect!

  17. Reply


    May 24, 2021

    If the tomatoes are sliced in half first how do they “burst” open in the skillet. Duh!
    I wonder if this recipe is as good as your consideration of writing it?

    • Reply


      May 25, 2021

      Hi Veronica, why don’t you make the recipe and see for yourself? Thanks for the lovely comment by the way. Have a wonderful rest of your week!

  18. Reply

    Joe Oliver

    June 25, 2021

    Wow. There’s always one person in a group that is just sour. That person here is Veronica. Fair question about how would they burst if already sliced. Then the “duh”…like calling someone stupid…and even questioning the recipe and insinuating the writer is lying was soooo uncalled for.

    She must be fun at parties….

  19. Reply


    January 13, 2022

    I made this sauce tonight. It was simple, quick and really yummy. Thanks for sharing this recipe! 😊

  20. Reply


    February 13, 2022

    I also wondered this. I guess I too will have to just try it.

  21. Reply

    John Baier

    March 9, 2022

    5 stars
    I get tired of heavy Bolognese-stye sauces and love this light Pomodoro sauce. I add onion and red wine, not a lot, but it strengthen the flavor.


Recipe Rating