Cherry Tomato Sauce Recipe
Description
A simple yet elegant cherry tomato sauce. Perfect for when you want something fresh yet comforting. Plus, it’s a great way to use up tons of cherry tomatoes, especially if they’re on the verge of going bad. Each bite of this sauce is tangy, fresh and ultra-savory.
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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
- ½ pound dry pasta, cooked according to package directions
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.
- Toss with cooked pasta and season to taste with salt and pepper.
Equipment
Notes
Pasta: This sauce makes enough for ½ pound of pasta. If making 1 pound of pasta, double the recipe.
Dried Oregano: instead of fresh oregano, you can use 1 teaspoon dried oregano. You can also sub the fresh sprigs of oregano with fresh sprigs of basil or thyme.
Nutrition
Serving: 1/3 cupCalories: 130kcalCarbohydrates: 3gProtein: 2gFat: 14gSaturated Fat: 1gCholesterol: 2mgSodium: 197mgFiber: 0.5gSugar: 0.5g
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