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.
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❤️ Why You'll Love This Cherry Tomato Spaghetti Sauce
- Rich, delicious tomato sauce: Juicy cherry tomatoes cook down and are mashed into a silky homemade spaghetti sauce.
- Ready in about 30 minutes: A simple weeknight dinner made with everyday ingredients and minimal preparation.
- Creamy or dairy-free: Add a splash of cream for a richer sauce, or leave it out for a lighter tomato-based version. Skip the Parmesan too for a dairy-free meal.
- Perfect for using extra cherry tomatoes: A delicious way to turn ripe cherry tomatoes into a homemade pasta sauce.
- Easy to customise: Add fresh basil, Parmesan, chilli flakes, or your favourite protein to make it your own.
Ingredients You'll Need
Parmesan cheese: Finish with freshly grated Parmesan for extra flavour. Omit it for a dairy-free version, along with the cream.
Cherry tomatoes: Use 3 cups of ripe cherry or grape tomatoes. They become naturally sweet and flavourful as they cook.
Olive oil: Helps soften the tomatoes and brings richness to the sauce.
Garlic: Three fresh garlic cloves add plenty of flavour. Freshly minced garlic works best.
Dried thyme: Adds a lovely savoury, herby flavour. You can substitute dried oregano if preferred.
Salt and black pepper: Season to taste to bring out the natural sweetness of the tomatoes.
Heavy cream (optional): Add ¼ cup for a richer, creamier tomato sauce, or leave it out for a lighter version.
Fresh basil: Adds freshness and a delicious Italian-inspired flavour. Stir it in towards the end of cooking.
Spaghetti: Use 225 g (8 oz) dry spaghetti of spaghetti or your favourite pasta shape.
How to Make Cherry Tomato Spaghetti Sauce
Step 1: Cook the spaghetti. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
Step 2: Cook the cherry tomatoes. Heat the olive oil in a large pan over medium heat. Add the cherry tomatoes, salt, black pepper, and dried thyme. Cook for 10–12 minutes, stirring occasionally, until the tomatoes soften, burst, and become jammy. If you have a lid, cover the pot. This helps to speed up the cooking process.
Step 3: Add the garlic. Stir in the minced garlic and cook for another 1–2 minutes until fragrant. Be careful not to burn the garlic, as it can make the sauce bitter.
Step 4: Mash the sauce. Remove the pan from the heat. Use a fork to mash the cherry tomatoes until smooth. Stir in the optional heavy cream for a richer, creamier sauce.
Step 5: Toss with spaghetti. Add the cooked spaghetti to the cherry tomato sauce and toss until evenly coated. If the sauce is too thick, add a little reserved pasta water until it reaches your preferred consistency.
Step 6: Add basil and Parmesan. Stir through the fresh basil, taste and adjust the seasoning, and finish with freshly grated Parmesan cheese. Serve immediately.
Tips & Tricks for the Best Cherry Tomato Spaghetti Sauce
- Use ripe cherry tomatoes: The riper your tomatoes, the sweeter and more flavourful your sauce will be. Grape tomatoes work just as well.
- Let the tomatoes cook down: Give them the full 10–12 minutes to soften and release their juices. This creates a naturally rich, flavourful sauce.
- Don't burn the garlic: Add the garlic towards the end of cooking the tomatoes. Burnt garlic can make your sauce taste bitter.
- Save some pasta water: A splash of starchy pasta water helps loosen the sauce and makes it cling beautifully to the spaghetti.
- Balance the acidity: If your tomatoes taste too sharp, add a small pinch of sugar to balance the flavour.
- Add cream for extra richness: Stir in the optional heavy cream after blending for a smooth, creamy cherry tomato pasta sauce.
❓FAQS
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.
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.
Yes! Grape tomatoes are an excellent substitute. They may take slightly longer to soften, but they'll still produce a delicious homemade pasta 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.
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.
🍝 MY FAVOURITE PASTA RECIPES TO TRY NEXT TIME
Pasta Al Pesto (budget style!)
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Cherry Tomato Spaghetti Sauce (Easy 25-Minute Recipe)
- Total Time: 25 minutes
- Yield: 4 servings 1x
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
- 225 g (½ lb) of spaghetti
- 3 tablespoons olive oil
- 3 cups cherry tomatoes
- 3 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons dried thyme
- ¼ cup cream, optional
- ½ cup basil, torn (optional)
- ¼ cup grated Parmesan cheese
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
Let me know if you have any more questions ❤️ Nikki