A simple 3-Ingredient Cherry Tomato Sauce that is delicious tossed with pasta. A great way to use up ripe cherry tomatoes.

If you find yourself with more cherry tomatoes than you know what to do with, this easy and delicious 3-Ingredient Cherry Tomato Sauce is a great option! You can easily double the recipe and freeze a batch for dinners during the winter months.

Waste Not, Want Not

I don’t know what it is about cherry tomatoes but I always end up with way more than I can use. This is especially true in the summer months when my garden fills up with them. And because I hate to waste anything, I will save any excess tomatoes I have and use them to make this rich and delicious Cherry Tomato Sauce.

Cherry Tomatoes are so flavourful!

Cherry Tomatoes are actually my most favourite tomato to make pasta sauce with. They are absolutely packed with flavour…rich, sweet and so good. In fact, this tomato is so tasty that you really only need 3 ingredients to make a scrumptious pasta sauce…no sugar, no water, no fillers required. Just ripe cherry tomatoes, garlic and a little olive oil. I hope you enjoy this recipe as much as we do!

What to do about the skins?

The skins on the cherry tomatoes should be removed. Why you ask? Well, cherry tomato skins do not soften as the sauce cooks down, so if they’re not removed before pureeing the sauce, you will end up with tiny woody pieces in your sauce and nobody wants that. So the big question is how? There are 2 options here, you can choose which ever method you like:

Blanch First: Using a sharp knife, score the bottom of each tomato with an X. Now bring a large stock pot of water to a boil, then fill another bowl with ice water (the ice water is to stop the cooking process). Drop the cherry tomatoes into the boiling water and boil for 1 minute. Then using a slotted spoon, remove the tomatoes from the boiling water and plunge them into the ice water. You should now be able to peel away the skins. Proceed with the recipe below.
Remove the skins at the end: This is a more tedious option, but it’s still an option if you want. Just proceed with the recipe below using whole cherry tomatoes with their skins on. Once the tomato sauce has thickened you will notice the skins will have separated from the tomatoes so you can remove them. I just use my hands to do this…it’s a bit messy but it works.
Another option is to leave the skins on and take your chances. If you have a really good blender or a Vitamix then you might be able to blend the sauce enough to make it smooth with no traces of woody skins.

Recipe Tips:

Cherry Tomatoes: You can use all varieties and colours of cherry or grape tomatoes for this recipe.
Half or Double: This recipe is easily halved or doubled.
How to know when the sauce is done? The sauce is done when all the juices have disappeared and the sauce has thickened to the consistency of pasta sauce. Don’t worry when you see your pan fill with juice, I promise it will cook off.
Serve over hot cooked pasta, with parmesan cheese and chopped fresh basil if you have it! So good.
Freezing: This recipe freezes really well! I like to let the sauce cool, then place it in a ziplock bag and lay it flat in the freezer.