Every year, I plant cherry tomatoes and every year, I end up with cherry tomatoes coming out of my ears. And the cherry tomato inundation doesn’t just happen in summer— I can’t resist the enormous clamshells the rest of the year and although my kids start off strong in eating, a few days later, those little tomatoes are getting kind of wrinkly and are no longer the snack of choice. So I googled if they were any good for tomato sauce and the answer was, yes, and they are quick. MY sauce is less structured than the Epicurious recipe I started with and I throw it together based on what’s around… as you’ll see. Sometimes I make it just for me, sometimes I cook family style. Here’s how I make cherry tomatoes into the quickest, most delicious sauce.
At least 1 tbsp butter per portion (or olive oil if you’re out of butter)
as much minced onion and/or garlic as you like (only have one? use that.)
two handfuls of cherry tomatoes/pp
very small pinch of sugar/pp
some of the following depending on what you have on hand/ what you’re in the mood for: chopped fresh basil, Italian seasoning, a splash of wine, feta cheese, parm, red pepper flakes
salt and pepper
Heads up that this takes 10-12 minutes so I cook my pasta in salted water at the same time. Warm butter or oil in a saucepan over medium heat, adding onion and stirring frequently until it becomes translucent. Add garlic now if you like. Pop your tomatoes into the pan, add your pinch of sugar, and cover, stirring occasionally for about 5-10 minutes until the tomatoes split open. Add your preferred herbs, wine if you like, and simmer for another few minutes. Add spinach by the handful, stirring as it wilts (I use like 4 cups just for my portion because IRON, and yum). Season with salt and pepper. Portion your pasta, top with your sauce, and garnish with cheese.
THE BEST. And, it’s just as good with spaghetti as with my kids’ favourite, farfalle “bow ties”.