Smooth and Summery Cherry Tomato Pasta Sauce

Time to start with a proclamation: This is the best dang tomato sauce you can make in under 60 minutes. While this may come across as fighting words to other bloggers and other pasta sauces (ragu, we’re talking to you), this pasta sauce really can stand up to (and crush) its competition. The best part, it’s a pretty hands off recipe, and turns your farmer’s market haul into a crave-able dish you’ll be making again and again.

inspiration

Have you ever gone to the farmer’s market and gotten so excited that you returned with three new pints of cherry tomatoes despite still having an unused pint of cherry tomatoes on the counter from last week’s farmer’s market haul? Well if you have not experienced the elation that comes with having too many tomatoes in your home, then it’s time to step outside your bubble, grab a tote bag, and bring home some tomatoes.

But whether or not you have walked a mile in our Birks, summer pastas are a delightful way to enjoy a light, flavorful dinner highlighting the best in local, seasonal cooking.

why you’ll love it

Maybe this is just our east coast bias (Garden State stand up), but few things are more satisfying than enjoying the best spoils from summer tomato season. But this is not just any ordinary tomato pasta recipe either. With a little attention to detail and some simple cooking techniques, cherry tomatoes are elevated into a smooth, crave-able sauce that usher your into the clean bowl club.

Smooth and Summery Cherry

Tomato Pasta Sauce

Prep Time: 5 minutes

Cook Time: 95 minutes

Total Time: 100 minutes

Servings: 8 servings for 1 lb. bag of pasta (rigatoni, fusilli, etc.)

Ingredients

2 quarts of cherry tomatoes

1 whole bulb of garlic

4 garlic cloves, minced

1/2 sweet onion, diced

1 tbs red chili flakes

2 tbs balsalmic vinegar

1 tbs honey

1 tsp dried Italian seasoning

1 tsp dried basil

1 tsp paprika

Fresh basil for garnish

Instructions

Pre-heat oven to 425. While oven is pre-heating, peel the outer layers of the garlic away from the bulb, leaving only the closeted cloves. Cut the top off of the whole bulb of garlic and place into a sheet of aluminum foil. Drizzle with olive oil and a pinch of salt. Wrap in aluminum foil. Place in oven and roast until gold browns (1-1.5 hours).

When it is closer to cooking time, rinse tomatoes in cold water and then dry on a towel. Toss cherry tomatoes with salt and olive oil, and roast at 425 until they become golden brown, about 20 minutes.

While the tomatoes are roasting in the oven, heat a non-stick pan over medium heat. Add a tbs of olive oil and then add the diced onion. Sauté, moving frequently, until the onions begin to caramelize, about 7 minutes. Once starting to caramelize, add the minced garlic to the pan, stirring frequently. Continue cooking until garlic begins to brown, about 2 minutes.

Add red chili flakes and a generous pinch of salt and remove from heat.

Transfer the mixture to a blender.

Add roasted tomatoes; roasted garlic and another pinch of salt. Blend until mixture is complete smooth.

Once mixture is completely smooth, return to a saucepan and simmer over low heat.

Add the 2 tbs of balsalmic vinegar and season to taste with salt and honey.

Stir in cooked rigatoni and garnish with basil and shaved pecorino.