This simple tomato sauce made with fresh grape tomatoes is inspiration for the warmer days ahead of us. 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.
The combination of aromatic basil, fragrant garlic slices and warm olive oil gives this simple 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.
This 15-minute 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.
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.
- 4 cups fresh grape tomatoes
- 4 cloves garlic sliced
- 6 fresh basil leaves
- 1/2 tablespoon olive oil
Slice grape tomatoes in half and set aside. Slice fresh garlic cloves and set aside.
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.
Add sliced grape tomatoes and fresh basil, stir. Cook until grape tomatoes start to burst open, about 6 minutes.
Scoop half of the grape tomatoes into a food processor or blender.* Blend until smooth.
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.
*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