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This simple yet elegant cherry tomato sauce is the perfect meal when you want something fresh yet comforting. Just 5 minutes of prep and 25 minutes of simmering on the stove is all it takes to get this done. Plus, it’s a great way to use up cherry tomatoes, especially if they’re on the verge of going bad. Each bite of this sauce is tangy, fresh and ultra-savory.
Each issue I worked on as an assistant editor at Cuisine at Home magazine featured a one-page spread of 4 weeknight recipes. It’s hard to fit four recipes on one page! So the design restrictions really forced me to create streamlined dinner recipes.
The ideas and methods I used to develop those recipes are present in this one. For starters, I rely on bold, workhorse ingredients like anchovy paste, garlic and shallot to lay the flavorful groundwork for the sauce.
And to cut down on time, the tomatoes are first cooked, covered, to shorten the cook time and force the tomatoes to burst quickly. And lastly, a bit of fresh oregano elevates the sauce while keeping it versatile enough to be tossed with pasta, spooned over crispy chicken cutlets, or spread onto a sandwich.
Reader Review
“Ate this two nights in a row and loved it. Leftovers are even delicious.”
– Greg
Why You’ll Love This Cherry Tomato Sauce
- Short Ingredient List: the reason this recipe works is because it uses a handful of workhorse ingredients like shallots, garlic, red pepper flakes and anchovy paste. Every ingredient brings something essential to the table.
- Easy One Pan: Everything is done in a large sauté pan, and bonus, no blending needed.
- Versatile: this recipe is incredibly versatile and forgiving. Swap the oregano out for fresh thyme or fresh basil. If you end up wanting it super creamy, stir in some parmesan or cream.
Ingredients in Cherry Tomato Sauce
Here is a quick rundown of what you’ll need for the recipe. For ingredient amounts, jump down to the recipe card.
- Olive oil: for the best flavor, use a good quality extra-virgin olive oil. Single source is usually a safe bet and a sign of quality.
- Cherry tomatoes: for the sweetest flavor and softer skins, use cherry tomatoes instead of grape tomatoes. Though in a pinch, either will work. I wouldn’t use bigger tomatoes as they will add more moisture. If you must, opt for Roma over other vine-ripened varieties.
- Shallots: you’ll need two medium shallots. These add an aromatic depth of flavor you can’t get from anything else.
- Garlic: a couple of cloves is all you need. We’re calling for thinly slicing which leads to a more mild garlic flavor.
- Red pepper flakes: for an undertone of heat. You can also use black pepper but it won’t offer the same kick.
- Oregano: I recommend using two sprigs of fresh oregano. It adds a nice herbal earthiness to the sauce. You can also use a teaspoon of dried.
- Anchovy paste: just a dash adds loads of savoriness (not fishiness).
- Chicken broth: there is never a moment where I don’t have a jar of Better than Bouillon on hand. I use the lower-sodium roasted chicken base. Use whatever broth you have on hand.
How to Make this Cherry Tomato Pasta Sauce
This is an overview of the recipe, with step-by-step photos to guarantee success. Find the full recipe in the recipe card.
- Cook tomatoes in olive oil in a large sauté pan, covered, until they start to burst, about 5 minutes.
TIP: Covering the pan is key here which will encourage the tomatoes to soften and burst.
- Add the shallots and sliced garlic cloves, season lightly with salt then reduce heat to medium-low, and cook until fragrant and starting to soften, about 3 minutes.
- Add the oregano sprigs, some anchovy paste and the red pepper flakes. Cook for a couple of minutes then add the broth and bring it to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce is thick and jammy, this will take about 15 minutes.
- Remove and discard oregano sprigs then serve as desired.
6 Ways to Use Cherry Tomato Sauce
- Pasta Sauce: My favorite way to enjoy this fresh tomato sauce is to toss it with al dente bucatini. It would also be delicious with pillowy gnocchi.
- Sandwiches: Use as a sauce on this Italian Tri-Tip Sandwich.
- Chicken parm: elevate Baked Chicken Parm with this fresh sauce.
- Simmer sauce for fish: When the sauce is still somewhat thin (not reduced completely) add shrimp or chunks of cod and simmer just until tender. Serve over orzo or couscous.
- Pizza Sauce: use this sauce as the base for a pizza. Top with mozzarella, prosciutto and basil.
Tips for Making the Cherry Tomato Pasta Sauce
- I recommend using cherry tomatoes instead of grape tomatoes here because their skins are thinner, they’re juicier and they’re sweeter.
- Cherry tomatoes come in all kinds of colors and shapes, any will work. Try making this sauce with just yellow cherry tomatoes for a golden-hued sauce.
- Fresh herbs add a ton of flavor. Just don’t forget to remove the sprigs before serving. I like to use oregano, but thyme or basil are both great options.
Making Ahead and Storing
This sauce is a great meal prep sauce because it keeps well and can be used in a variety of ways. Store the sauce in an airtight container in the refrigerator for up to 4 days. Gently reheat on the stovetop over low heat or in the microwave until steaming.
For longer storage, you can freeze the sauce for up to 3 months. Allow to thaw overnight in the refrigerator before using as desired.
Make it a Meal
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Cherry Tomato Sauce Recipe
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Ingredients
- ¼ cup extra-virgin olive oil
- 1 pound cherry tomatoes
- 2 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- kosher salt
- ½ teaspoon crushed red pepper flakes
- 2 sprigs fresh oregano or ½ teaspoon dried oregano
- ½ teaspoon anchovy paste
- 2 cups chicken broth
Instructions
- Heat oil in a large sauté pan over medium heat.
- Add tomatoes, toss to coat then cook, covered, until starting to burst; about 5 minutes.
- Add shallot and garlic; season lightly with salt then reduce heat to medium-low, and cook until fragrant and starting to soften, about 3 minutes.
- Add anchovy paste, red pepper flakes and oregano sprigs, cook 2 minutes. Add broth, bring to a boil then reduce to a simmer and cook, stirring occasionally, until thickened and jammy, 15–17 minutes. Remove and discard oregano sprigs. Season to taste with salt and pepper.
Ate this two nights in a row and loved it. Leftovers are even delicious.
My family loves this recipe! After trying it, I now make it weekly during the cherry tomato season.