Do I need to peel cherry tomatoes before making sauce?

No, there's no need to peel cherry tomatoes. Their skins soften as they cook, and blending creates a smoother sauce. If you prefer an extra-silky texture, you can strain the sauce after blending.

Can I make cherry tomato spaghetti sauce without cream?

Absolutely! The cooked and blended cherry tomatoes create a naturally rich sauce without cream. The heavy cream is completely optional and simply adds extra richness.

Can I use grape tomatoes instead of cherry tomatoes?

Yes! Grape tomatoes are an excellent substitute. They may take slightly longer to soften, but they'll still produce a delicious homemade pasta sauce.

How do I store leftover cherry tomato spaghetti sauce?

Allow the sauce to cool, then transfer it to an airtight container and refrigerate for up to 3–4 days. Reheat gently on the stovetop, adding a splash of water if needed.

Can I freeze homemade cherry tomato sauce?

Yes! The tomato sauce freezes well for up to 3 months. For the best texture, freeze the sauce without the cream or spaghetti, then add fresh cream and cooked pasta when reheating.

Cherry Tomato Spaghetti Sauce – Easy 30-Minute Recipe

Name: Cherry Tomato Spaghetti Sauce (Easy 25-Minute Recipe)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 225 g (1/2 lb) of spaghetti; 3 tablespoons olive oil; 3 cups cherry tomatoes; 3 garlic cloves, minced; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons dried thyme; 1/4 cup cream, optional; 1/2 cup basil, torn (optional); ¼ cup grated Parmesan cheese

Description

This cherry tomato spaghetti sauce (budget-friendly!) is perfect if you’ve ever wondered what to do with extra cherry tomatoes. This pasta sauce recipe takes an easy 25 minutes to make with simple ingredients.

Ingredients

Units Scale

225 g (1/2 lb) of spaghetti
3 tablespoons olive oil
3 cups cherry tomatoes
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried thyme
1/4 cup cream, optional
1/2 cup basil, torn (optional)
1/4 cup grated Parmesan cheese

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Instructions

Cook your spaghetti:Bring a large pot of salted water to a boil. Cook your spaghetti until al dente according to the package directions. Drain, but keep about ½ cup of the pasta water for later.
Cook the cherry tomatoes:Heat olive oil in a large pot over medium heat. Add the cherry tomatoes, ¼ teaspoon salt, ¼ teaspoon black pepper, and dried thyme. Stir occasionally and let the tomatoes cook down for 10–12 minutes, until they burst and get soft and jammy. If you have a lid, cover the pot. This will speed up the cooking process.
Add garlic:Stir in the minced garlic and cook for another 1–2 minutes until fragrant. Don’t let it burn — golden is perfect.
Mash:Turn off the heat. Using a fork, mash the cherry tomato mixture until smooth. If using cream, stir it in for a richer, creamier sauce.Taste and adjust with salt and black pepper as needed.
Add the pasta:Toss the cooked spaghetti into the cherry tomato sauce. Add a splash of reserved pasta water if the sauce is too thick.
Finish with basil:Tear the fresh basil over the top and toss gently. Serve warm with a sprinkle of Parmesan cheese if you like (optional, but always a good idea). It makes the ultimate cherry tomato basil pasta.

Notes

No cream? No problem! You can leave it out or use a spoonful of cream cheese or thick Greek yogurt to get that creamy texture.

Budget tip: Cherry or grape tomatoes are sometimes cheaper when bought in bulk. Use any leftovers in salads, soups, or homemade tomato sauce.

Add protein: Toss in chickpeas or shredded chicken to make it heartier.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Family Dinners, Main Course
Method: Stove Top
Cuisine: Italian

Nutrition

Serving Size: per serving
Calories: 640 kcal
Sugar: 9 g
Sodium: 250 mg
Fat: 22 g
Saturated Fat: 7 g
Fiber: 6 g
Protein: 22 g