Cherry Tomato Sauce

Cherry Tomato Sauce
Contributor
Cherry Tomato Sauce
Arthur Bovino
Cherry Tomato Sauce

This has to be one of the easiest tomato sauces to make. It’s the ultimate beginner’s tomato sauce because there’s no chopping. All you basically have to do is throw the tomatoes into a pan, cover them, and wait until they all burst. One thing to note is the seed factor. You’ll find many Italian chefs who say they would never remove seeds from a tomato sauce. If you agree, this is a sauce for you. Seeding isn’t an option here, but you don’t really need to — the seeds, while numerous, are hardly bitter.

Click here to see It's Time for a Cherry Tomato Fiesta — 11 Great Recipes.

4
Servings
72
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  olive oil
  • 1  Tablespoon  butter
  • cloves garlic, crushed
  • 1/3  Cup  water
  • pints cherry tomatoes
  • bay leaf
  • Pinch of  salt
  • Pinch of  pepper
  • Dash of  red chile pepper flakes
  • 1  Tablespoon  minced basil

Directions

Warm the oil and butter in a pan over medium heat. Add the crushed garlic and simmer momentarily. Add the tomatoes, water, and bay leaf, and cover for 10 minutes.

Then, add the salt, pepper, red chile pepper flakes, basil, and cook, stirring, until all the tomatoes burst, about 10-15 more minutes. Adjust the seasoning, and serve.

Nutritional Facts

Total Fat
6g
9%
Sugar
1g
1%
Saturated Fat
4g
17%
Cholesterol
4mg
1%
Carbohydrate, by difference
4g
3%
Protein
1g
2%
Vitamin A, RAE
21µg
3%
Calcium, Ca
15mg
2%
Choline, total
3mg
1%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
19mg
3%
Selenium, Se
2µg
4%
Sodium, Na
70mg
5%
Water
16g
1%

Cherry Tomato Sauce Shopping Tip

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Cherry Tomato Sauce Cooking Tip

When reducing a sauce to concentrate the flavors be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.

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