Cherry Tomato Pasta Sauce

This Cherry Tomato Pasta Sauce is a quick and flavorful way to turn fresh cherry tomatoes into a vibrant, homemade sauce. With garlic, olive oil, fresh oregano, and a hint of red pepper flakes, it’s a perfect match for penne pasta and a sprinkle of Parmigiano-Reggiano.

Why You’ll Love This Recipe

Fresh and seasonal:

Made with ripe cherry tomatoes for a sweet, juicy flavor that embodies summer.

Quick and easy:

Just 30 minutes start to finish with simple pantry ingredients.

Full of flavor:

Garlic, red pepper flakes, and oregano bring depth and balance.

Versatile:

Pair with penne, spaghetti, or even use as a base for protein add-ins like chicken or sausage.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups ripe cherry tomatoes
2 tablespoons olive oil
2 cloves garlic, sliced
Salt and ground black pepper, to taste
2 cups chicken broth (or to taste)
2 tablespoons fresh oregano leaves
½ teaspoon red pepper flakes
14 ounces penne pasta
½ cup grated Parmigiano-Reggiano cheese

directions

1. In a saucepan over medium-low heat, combine cherry tomatoes, olive oil, garlic, salt, and black pepper. Cook, stirring, for 2–3 minutes until garlic is just golden.

2. Pour in the chicken broth. Simmer for 10 minutes, or until tomatoes begin to burst and collapse.

3. Meanwhile, bring a large pot of salted water to a boil. Add penne and cook until al dente, about 8–11 minutes. Drain.

4. Stir oregano and red pepper flakes into the tomato mixture. Puree with a stick blender until smooth.

5. Add cooked penne to the sauce, stirring to coat evenly. Mix in grated cheese. Season again if needed.

6. Serve hot and enjoy.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 30 minutes

storage/reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze sauce (without pasta) for up to 2 months in a sealed container.
Reheating: Warm sauce in a saucepan over medium heat. For assembled pasta, reheat gently in a pan or microwave with a splash of broth or water.

Variations

• Herbs: Swap oregano with fresh basil for a sweeter herbal note.

• Protein: Add cooked sausage, grilled chicken, or shrimp for a more filling dish.

• Creamy twist: Stir in a bit of cream or half-and-half at the end for a velvety finish.

• Roasted version: Roast the cherry tomatoes and garlic before blending for deeper flavor.

FAQs

Can I use grape tomatoes instead of cherry?

Yes, grape tomatoes work just as well and offer a slightly firmer texture.

Do I need to peel the tomatoes?

No, cherry tomatoes blend smoothly without peeling.

Can I make this sauce ahead of time?

Absolutely. It keeps well in the fridge for up to 4 days or frozen for 2 months.

How do I thicken the sauce?

Let it simmer longer to reduce liquid or add a spoonful of tomato paste.

Can I skip the chicken broth?

You can substitute it with vegetable broth or water, adjusting seasonings as needed.

Is it spicy with red pepper flakes?

Just mildly. Feel free to reduce or omit for a milder taste.

Can I use dry oregano?

Yes—use 1 to 1½ teaspoons of dried oregano in place of fresh.

Can I use this as a pizza sauce?

With a bit more reduction, this makes a tasty, fresh pizza sauce.

How do I prevent watery sauce?

Reduce broth or let it simmer longer until thickened.

Can I blend without a stick blender?

Yes, use a countertop blender or food processor—just cool the sauce slightly first.

Conclusion

This Cherry Tomato Pasta Sauce brings out the best in fresh tomatoes with minimal effort. Light, flavorful, and customizable, it’s a must-make for busy weeknights or summer suppers. Serve with pasta, protein, or enjoy as a tomato soup—delicious any way you dish it out.