Cozy, rustic, and rich Cherry Tomato Sauce made with just 6 ingredients. Ready in less than 20 minutes and perfect with pasta for an easy dinner.
PREP TIME: 10 minutesminutes
COOK TIME: 20 minutesminutes
TOTAL TIME: 30 minutesminutes
Servings: 6servings
Ingredients
1tablespoonolive oil(sauté with a few tablespoons of water for oil-free)
1mediumonion, diced finely
4clovesgarlic, minced
2 teaspoonsdried or fresh herbs, rosemary, herbs de Provence, thyme, oregano, basil, Italian seasoning all work really well (or a combination).
1½teaspoonsfine salt, plus more to taste
½teaspoonfreshly ground black pepper
2 heaping cups (350grams)cherry or grape tomatoes, halved
⅓ cup (5½tablespoons)tomato paste (tomato puree in the UK)
1 cup (240ml)milk of choice, (it must be unsweetened & unflavoured)
INSTRUCTIONS
Warm a tablespoon of olive oil (or water for oil-free) in a large sauté pan over a medium heat.
Add the onions and cook, moving frequently until just starting to colour, then add the garlic. Cook for a minute longer.
Add the tomatoes and keep moving everything around for about 4 minutes, until they burst a bit and are just starting to caramelize.
Turn the heat down to medium-low, add the salt and pepper and herbs, then the tomato paste. Stir together well and let the tomato paste cook for a few minutes, stirring frequently until it turns a darker brick red.
Pour in the milk and stir well until a creamy sauce is formed. Keep it simmering over the heat for about 7 minutes, until the sauce reduces and thickens up enough to coat the pasta well. If you leave it any longer and it thickens up too much, simply add a little drop of milk (or starchy pasta water) to thin it.
NOTES
This full recipe will make enough sauce to coat about 18oz (500 grams) of spaghetti/pasta.Leftover Cherry Tomato Sauce can be kept in an airtight container and refrigerated for 5 to 6 days. It can also be frozen for up to 3 months. Defrost overnight in the fridge. Reheat sauce gently in a pan on the stovetop or in a microwave until heated through.