This sauce is so easy to make, and is perfect for a simple pasta, to add on top of a flatbread pizza, or for Eggs in Purgatory. I always use cherry tomatoes or heirloom cherry tomatoes in this, I find it gives a bit of a mild sweetness. Cherry tomatoes is something I always have in the fridge – it’s one of my favourite things to snack on. So if I don’t have any canned tomatoes, I’ll just add 3 x the amount of cherry tomatoes to make this sauce.
- 1 pint cherry tomatoes
- 1 large can peeled tomatoes, crushed and unsalted
- 1 medium onion, chopped (optional)
- 4 cloves garlic, minced
- 1 tsp chili flakes (optional)
- 1/2 cup chopped basil (fresh)
- 1 tbsp extra virgin olive oil
- Heat oil in pan, over medium heat.
- Add onion and chili flakes, and sauté until onion is translucent. Add cherry tomatoes and garlic, and continue to sauté until cherry tomatoes start to burst when pressing lightly with a wooden spoon.
- Add canned tomatoes and fresh herbs, and simmer, stirring often, until thickened.
- Transfer into a large bowl. With a hand blender, blend 3/4 of the mixture (or all of it if you like it smooth – but I like to have my sauce a little chunkier). Add 1 tbsp extra virgin olive oil and stir through. Add salt and pepper to taste. Either use in a dish, or store in a jar and refrigerate or freeze for future use.