Burst Cherry Tomato Sauce

Two weeks ago my boys and I were collecting shells on the beach. Today we were out collecting green acorns off the sidewalk. A shift in the seasons has begun. As I watched their joy at finding acorns again, part of me was in denial that fall is so near. It feels like summer just started. Yet another part of me, a larger part, feels ready. Ready for nature walks on leafy trails, picking apples and pumpkins, and hiking in cooler (and mosquito free) weather.

Every year when we get back from vacation, I mentally start to switch over to fall. I start to crave chili and slow cooked stews and everything apple and cinnamon (far superior to pumpkin, in my opinion). 

I also start to crave slower days. My past few months have been non-stop. Nearly every waking hour has been spent doing something. Now I’m starting to crave days with more time spent doing less, more time sitting and reading and drinking tea. 

It is still summer, though, and I’m going to embrace these last few weeks. My garden is finally – finally! – overflowing with wonderful tomatoes. My green beans are still trying to take over the garden, one vine at a time. My herbs are glorious. 

As for cooking, we’ve been eating a lot of pasta here lately. With so many fresh herbs and tomatoes, I find myself reaching for the pasta boxes again and again. 

The recipe that I’m sharing is the pasta recipe that I’ve been making over and over again this month. The method is simple and full of so much flavor. You really can’t go wrong. You don’t even need to measure. Sure, I’m including measurements because I know people will want them, but trust me. You don’t need to measure this recipe. 

I will include a recipe card below, but I’m going to first walk you through the recipe just as if you were standing right next to me. For this is a recipe that really doesn’t need to be exact. Use however many tomatoes you have, throw in however much basil and garlic you want. Don’t have oregano? Don’t worry. Use what you have and use the freshest tomatoes you can find, and it will be delicious.

Begin by sorting and rinsing your cherry tomatoes. Any size or variety works. I suggest using at least a pound. For an even saucier pasta, use two pounds (and adjust garlic and herbs accordingly). 

Next heat a heavy bottomed pot or large pan over low heat. Add several drizzles of extra virgin olive oil. Smash at least 6 large cloves of garlic and add them to the pan. Cook for about a minute or two. 

Next add the tomatoes, 10 – 12 basil leaves, 1 or 2 sprigs of fresh oregano, a large pinch of salt, and several grinds of pepper. Turn the heat up slightly (around medium) and let the tomatoes start to burst and simmer. If they start to splatter, turn the heat back down to medium low. Cook for about 15 – 20 minutes. 

While the tomatoes are cooking, boil your pasta. I love using a long pasta, like linguine, for this dish, but short pasta works well too. Cook until al dente. Be sure to reserve some pasta water. 

The sauce is ready once at least some of the tomatoes have burst and created a sauce. Some may still be whole and that is okay. You can smash them with a spoon, if you wish, or keep them whole. They will break down more with the pasta. You can also smash the garlic with a fork and incorporate it into the tomatoes. Taste the sauce and add more salt, if necessary. 

Once the pasta is done, pull the oregano stems out of the tomatoes and add a handful of parmesan or pecorino to the sauce (optional but very nice). Add the pasta to the sauce, along with a little pasta water, and toss it with the sauce for a minute or two. 

Transfer the pasta to a large serving bowl and serve immediately. Top with extra parmesan or pecorino and fresh herbs. Enjoy!

Print Recipe

Burst Cherry Tomato Sauce

(1 votes, average: 5.00 out of 5)

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Don't get too hung up on the measurements. This is not a recipe that needs to be followed exactly. The ingredients are simple but there's so much flavor in the sauce, especially when using peak summer tomatoes.

Ingredients

• 1 - 2 pounds of cherry tomatoes (any variety)
• 6 cloves of garlic, smashed
• 10 - 12 large basil leaves
• 1 - 2 sprigs of fresh oregano
• salt and pepper, to taste
• parmesan or pecorino

Instructions

1

Begin by sorting and rinsing your cherry tomatoes. Any size or variety works. I suggest using at least a pound. For an even saucier pasta, use two pounds (and adjust garlic and herbs accordingly).

2

Next heat a heavy bottomed pot or large pan over low heat. Add several drizzles of extra virgin olive oil. Smash at least 6 large cloves of garlic and add them to the pan. Cook for about a minute or two.

3

Next add the tomatoes, 10 - 12 basil leaves, 1 or 2 sprigs of fresh oregano, a large pinch of salt, and several grinds of pepper. Turn the heat up slightly (around medium) and let the tomatoes start to burst and simmer. If they start to splatter, turn the heat back down to medium low. Cook for about 15 - 20 minutes.

4

While the tomatoes are cooking, boil your pasta. I love using a long pasta, like linguine, for this dish, but short pasta works well too. Cook until al dente. Be sure to reserve some pasta water.

5

The sauce is ready once at least some of the tomatoes have burst and created a sauce. Some may still be whole and that is okay. You can smash them with a spoon, if you wish, or keep them whole. They will break down more with the pasta. You can also smash the garlic with a fork and incorporate it into the tomatoes. Taste the sauce and add more salt, if necessary.

6

Once the pasta is done, pull the oregano stems out of the tomatoes and add a handful of parmesan or pecorino to the sauce (optional but very nice). Add the pasta to the sauce, along with a little pasta water, and toss it with the sauce for a minute or two.

7

Transfer the pasta to a large serving bowl and serve immediately. Top with extra parmesan or pecorino and fresh herbs. Enjoy!