Easy Cherry Tomato Sauce
After cucumbers for my fridge pickles, my next favorite farmers market item is cherry tomatoes. When I forgot to get marinara sauce for some leftover pasta, I saw my latest batch of cherry tomatoes and thought they could be used instead. Now it’s my go to sauce while they are in season.
Supplies
Knife to cut cherry tomatoes (I prefer a paring knife)
Cutting board
Frying pan
Fork
2 cups cherry tomatoes
2 tablespoons olive oil
2 tablespoon minced garlic
5 turns of a pepper mill (black pepper)
3 pinches salt
Sprinkle of red pepper
Several sprinkles of Italian season
3-4 pinches of onion powder
Several sprinkles of dried basil
Cooked pasta of your choice (I had leftover elbow macaroni to use so that’s what’s presented here)
Cutting board
Frying pan
Fork
2 cups cherry tomatoes
2 tablespoons olive oil
2 tablespoon minced garlic
5 turns of a pepper mill (black pepper)
3 pinches salt
Sprinkle of red pepper
Several sprinkles of Italian season
3-4 pinches of onion powder
Several sprinkles of dried basil
Cooked pasta of your choice (I had leftover elbow macaroni to use so that’s what’s presented here)
Cut the Tomatoes
I cut each cherry tomato into four pieces. I realize this lets some juice out but it ultimately results in an easier eat for the final product.
Add Oil to Pan and Heat Over Medium for 3-4 Minutes
Add Garlic and Cook Until Garlic Starts to Sizzle (about 1 Minute).
Add Tomatoes and Spices Except Dried Basil
Let cook for 5-6 minutes. While cooking smash the tomato pieces as you go to release the juice and make it easier to eat.
Add Dried Basil
Add Pasta, Stir and Serve
