Best 6 Simple Burst Cherry Tomato Sauce Recipes

ZOODLES & NOODLES WITH BURST CHERRY TOMATO SAUCE

Steps:

• Set a large pot of water over high heat. Bring to a boil. Add a generous pinch of salt and toss in the pasta. Cook until al dente according to package instructions. Reserve about 1/2 cup of the cooking liquid then drain in a colander and set aside.
• While the pasta cooks, set a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add the spiralized zucchini along with a pinch of kosher salt and cook, stirring frequently, until just tender, about 3 minutes. Transfer to a plate.
• Return skillet to the stove, again over medium heat. Add 1/4 cup olive oil and the sliced garlic. Saute garlic until just golden and fragrant, about 30 seconds.
• Add cherry tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until most of the tomatoes have burst and a thick sauce has formed, about 12 minutes. When the tomatoes start to soften, you can smash them with your cooking spoon to help them along, but most will burst on their own.
• Stir in the basil. Taste sauce and add additional salt and pepper if desired.
• Add zucchini noodles and pasta. Toss until well-coated, adding a bit of the cooking liquid at a time if the sauce seems to need some thinning.
• Garnish with additional basil, if desired. Serve.

CHERRY TOMATO SAUCE WITH PENNE

Steps:

• Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.
• Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir oregano and red pepper flakes into tomato mixture.
• Puree tomato mixture with a stick blender until sauce is smooth.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

23 BEST WAYS TO COOK WITH CHERRY TOMATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cherry tomato recipe in 30 minutes or less!

CHERRY TOMATO SAUCE (SPICY MOROCCAN-STYLE)

Steps:

• SAUTÉ: Heat oil in large skillet to medium-high heat. Sauté onions for 4-6 minutes until tender and lightly browned. Add garlic, seasonings, tomato paste (with a pinch of sugar) and harissa. Stir and cook for 1 minute.
• ADD CHERRY TOMATOES, JALAPENO AND WATER. Bring to boil. Then lower heat to medium heat and simmer, stirring occasionally. The total time for cooking sauce (this step and the next) will be about 6-8 minutes, After 5 minutes, help burst tomatoes by gently pressing with spatula or large slotted spoon to burst them (careful not to squirt yourself).
• FINISH SAUCE: Stir in cilantro. Continue cooking until tomatoes form a sauce the consistency you like. More cooking will make it thicker. Add more water to thin it out if needed. Taste and adjust seasonings e.g. more salt, sugar, harissa, cilantro. For a glossy finish, add a small pad of butter or drizzle on a bit of extra virgin olive oil if you like. See Note 3 for suggestions on ways to use the spicy tomato sauce.

BURST CHERRY TOMATO PASTA

Steps:

• Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.
• Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10-12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
• Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.
• Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.