This easy tomato sauce is made with six ingredients and is a great basic tomato sauce for all of your favorite pasta dishes.
I think our cherry tomato plant missed the memo about it being the end of September. Despite the chilly mornings and evenings, it keeps producing lots of little red globes– we picked almost two pounds this past weekend! These little guys are so good it takes a lot of willpower to not eat them all while picking them– luckily, we were able to resist and I was able to put them all to good use in a simple tomato sauce.
Tomato sauce is something I used to overthink. I’ve made plenty of sauces that were too sweet or too salty or too acidic or just downright weird because I overcomplicated the process. Now I’ve learned and in my humble opinion, you only need six ingredients for a successful sauce.
Ingredients for Tomato Sauce
- Cherry tomatoes: Cherry tomatoes are sweet and their skins are so thin you don’t have to worry about peeling them for the sauce.
- Olive oil
- Yellow onion
- Fresh Basil
How to Make Tomato Sauce
- First, I like to roast the tomatoes at 425°F for 20 minutes or until their skin breaks.
- I like to soften the onion and garlic in the olive oil for a few minutes before adding the roasted tomatoes, plus all of their juices.
- I only cook the tomatoes for about 15 minutes. You can simmer them longer, but I like keeping some of the freshness of the tomatoes, so I prefer a shorter cook time.
- I add the basil at the end of the cook time.
- I like the puree the sauce using an immersion blender. You can also transfer the sauce to a blender to puree. If you use a blender you may want to cool the sauce before pureeing it.
Serve your sauce with your favorite pasta or freeze it in an airtight container for up to six months.
More Simple Pasta Recipes
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Fettuccine Alfredo | You’ll never overpay for Alfredo at a restaurant again after you make this version at home. It’s so quick and easy and tastes just like one you’d over off a menu!
Bucatini all’ Amatriciana | Bucatini all’ Amatriciana is a delicious pasta dish that takes less than 30 minutes to make. My version for two has pancetta, tomato sauce, a splash of balsamic vinegar and a generous pinch of crushed red pepper. Serve the sauce with bucatini for a quick and easy weeknight dinner.Print
When tomatoes are in season this simple tomato sauce will put them to good use. It’s cooked just long enough to develop a richness without losing that summer-fresh flavor of the tomatoes.
- 2 lbs of cherry tomatoes
- 3 tablespoons olive oil
- 1/2 medium yellow onion, diced
- 4 large garlic cloves, roughly chopped
- 1 teaspoon salt
- 2 tablespoons fresh basil, chopped
- Preheat the oven to 425°F. Place the tomatoes on a baking sheet lined with foil and drizzle with 1 tablespoon of olive oil. Roast the tomatoes for 20 minutes, or until the skins break and they start to release their juices. Remove from the oven and set aside.
- In a pot heat 2 tablespoons of olive oil over medium heat. Add the onions and cook until softened. Add in the garlic and cook for additional 2-3 minutes. Add the roasted tomatoes (plus any juice accumulated in the pan) to the pan with the onion and garlic.
- Reduce the heat, add the salt, and allow the tomatoes to simmer for at least 15 minutes. Stir in the chopped basil. Puree the sauce until smooth and toss with your favorite pasta.
- Category: Sauces
- Method: Stove Top
- Cuisine: Italian
- Serving Size: 1/4 of recipe
- Calories: 142
- Sugar: 7g
- Sodium: 595mg
- Fat: 10.9g
- Carbohydrates: 11.4g
- Fiber: 2.7g
- Protein: 2.2g
Keywords: easy tomato sauce, cherry tomato sauce, easy pasta sauce