Cherry Tomato Sauce
A naturally sweet, glossy cherry tomato sauce made by blistering fresh tomatoes in olive oil until they burst — ready in 15 minutes with one pan.
Ingredients
- 2 cups 300g cherry tomatoes
- 3 tablespoon olive oil
- 4 garlic cloves thinly sliced
- ¼ cup dry white wine
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 –10 fresh basil leaves torn
- ¼ cup reserved pasta water
- Grated parmesan to finish
Instructions
- Heat olive oil in large skillet over high heat. Add cherry tomatoes in single layer. Blister 2–3 minutes without stirring until skins char and tomatoes begin to burst.
- Add sliced garlic and red pepper flakes. Toss gently and cook 60 seconds. Press tomatoes lightly to release juice.
- Add white wine, deglaze pan, cook 60–90 seconds until reduced by half. Season with salt and pepper.
- Add pasta water, toss with cooked pasta in the pan. Remove from heat, tear in basil, finish with parmesan. Serve immediately.
Notes
- Use high heat — blistering only happens at high temperature, not medium.
- Add fresh basil off the heat only — early basil loses all fragrance.
- Mixed color cherry tomatoes give more complex sweetness and stunning visual.
- Add fresh basil off the heat only — early basil loses all fragrance.
- Mixed color cherry tomatoes give more complex sweetness and stunning visual.