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Get ready for the perfect Cherry Tomato Pasta Sauce that you can make in under 15 minutes! The flavours are amazing and it is a quick and simple recipe. As a bonus, it is gluten free and vegan.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This is truly one of my absolute favourite pasta sauce recipes as this homemade tomato sauce is made in the time the pasta boils! It’s super quick and simple to make and has a comforting kick to it. You honestly can’t beat a homemade pasta sauce made from scratch, especially when it’s tomato sauce from fresh tomatoes! Trust me, after this recipe, you will never want to buy a jarred pasta sauce again!
This Burst Cherry Tomato Sauce is the perfect dish for an autumn or winter evening. It’s great for the whole family to enjoy. If you’ve been wondering how to make tomato sauce from fresh tomatoes, here’s your sign that it’s time to learn!
If you happen to have any spare miso paste, try making my Aubergine Miso recipe. If you’re looking for more of a cream sauce rather than a red sauce, try my Vegan White Sauce. It makes for a great creamy vegan pasta. And if you love sun dried tomatoes then do check out my Sun Dried Tomato Pasta.
It pairs well with this amazing Air Fryer Broccoli recipe.
Ingredients to make Cherry Tomato Pasta Sauce
- Spaghetti – I used gluten-free spaghetti noodles.
- Olive Oil – fries up the tomatoes and garlic beautifully.
- Cherry Tomatoes – give such an amazing flavour to this cherry tomato tomato sauce. If you have some spare try my Mediterranean Vegetables.
- Garlic Cloves – are my go-to when it comes to savoury dishes. You should also try my One Pot Pasta recipe.
- Chilli Flakes – give a nice little kick to the cherry tomatoes sauce pasta. I also use these in my Tuna Pasta to add a little kick.
- Paprika – gives a nice sweet taste.
- Tomato Puree – adds more tomato flavour as well as a thicker consistency.
- Miso Paste – has a similar taste to soy sauce and adds umami flavour, but is gluten-free and great for tomato Miso Pasta.
- Fresh Basil Leaves – has a slightly spicy flavour to it.
- Lemon – gives a nice little boost of citrus to this sauce.
- Salt & Pepper – balance out all of the flavours.
See recipe card for full information on ingredients and quantities.
Substitutions
- Spaghetti – This would be great with other kinds of pasta as well! Try Penne Pasta, Orecchiette pasta, fusilli etc.
- Olive Oil – Any neutral oil with a high smoke point will work well.
- Cherry Tomatoes – are more flavourful than grape tomatoes, but grape tomatoes will work in a pinch.
- Garlic Cloves – can be replaced with minced garlic or even garlic powder if needed.
- Miso Paste – can be replaced with tahini and salt.
- Lemon – If you don’t have a fresh lemon, lemon juice will do.
Variations
- Spicy – Use more chilli flakes and paprika for a spicier pasta. You could also try adding red pepper flakes.
- Deluxe – Consider adding bell pepper, zucchini, or some other chopped-up vegetables to your pasta dish. Top with pine nuts and/or cheese.
- Kid friendly – You can’t go wrong with spaghetti for kids! Top with some cheese and serve it up!
If you’re a fan of cherry tomato sauce recipes, see this 10 Minute Spicy Pasta recipe on my website!
How to make Cherry Tomato Pasta Sauce
Step 1: Boil the pasta in salted water for about 10 minutes.
Step 2: While the pasta boils, quarter the cherry tomatoes and crush the garlic.
Step 3: Heat a large pan with olive oil. Add in the garlic, chopped tomatoes, and a pinch of salt and pepper. Fry together for five minutes or until the tomatoes have browned off a little and softened.
Step 4: Add the chilli flakes, paprika, tomato puree, miso paste, lemon juice, and a pinch of pepper. Stir until well mixed. Add the basil leaves and stir in, allowing them to wilt down.
Step 5: Once the pasta is cooked, lightly drain it and add it to the pan. Stir until the pasta is covered. Bon appétit!
Hint: If you like it a little spicier, increase the chilli flakes and paprika.
Leftovers
Store leftover pasta sauce in an airtight container in the fridge for 3-5 days. If it’s already on the pasta, it will last 3 days. You can also freeze this homemade tomato sauce for up to 6 months.
Recipe FAQs
If you’re wondering how to make tomato sauce from cherry tomatoes, you’ve come to the right place! Fry up cherry tomatoes with some garlic and add in spices, tomato puree, and miso paste. It’s so easy you’ll wonder why you haven’t done it before!
I prefer to make blistered tomatoes as they have a similar burst of flavour, but are done in a quicker way. Both will work great, however! If you do it in the oven, I definitely recommend including some roasted garlic!
Yes! Many recipes may call for white wine or are considered an alla vodka pasta, but it’s not necessary for a delicious pasta sauce! Mine relies on tomato, garlic, and seasoning flavours mainly, with a hint of miso sauce.
One quick and easy way to thicken sauces is with a cornstarch slurry. Mix together cornstarch with water in equal portions and slowly mix it into the sauce until it reaches your preferred consistency. But this recipe won’t need that.
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Cherry Tomato Pasta Sauce
Ingredients
- 250 grams spaghetti , (I used gluten-free)
- 2 tbsp olive oil
- 300 g cherry tomatoes , cut into quarters
- 2 garlic cloves, crushed
- 1 pinch of chilli flakes
- 1 tsp paprika
- 5 tbsp tomato puree
- 1 tbsp miso paste
- 1 handful fresh basil leaves
- 1 Juice of lemon
- Salt & Pepper
Instructions
- Place the pasta in salted boiling water and allow to cook for about 10 minutes.
- Meanwhile, chop the cherry tomatoes into quarters and crush the garlic.
- Now heat a large pan with the olive oil, adding in the garlic, chopped tomatoes, pinch of salt and pepper and fry together for 5 minutes until they have browned off a little and softened.
- Next add the chilli flakes, paprika, tomato puree, miso paste, lemon juice, pinch of pepper and stir these until mixed together at which point add in the basil leaves allowing them to wilt down.
- Once the pasta is cooked lightly drain and add straight into the pan. Stir until all the pasta is coated in the cherry tomato sauce and it's ready to serve.
Notes
Nutrition
Delicious and very easy to make. This recipe is definitely a keeper
Thank you 🙂 really pleased you enjoyed it!
Which miso do you use?
I use brown rice miso but any miso paste will work 🙂
Fresh or canned tomatoes? Peeled?
Hey,
I use fresh vine plum tomatoes for mine and I keep the skin on them!
Hope that helps and please let me know if you try it out 🙂
James
Do you use fresh or canned tomatoes? If fresh ones peel them before?
Hi Lara,
I use fresh plum vine tomatoes for mine and no I don’t peel them 🙂
Hope that helps and please let me know how you get on!
James
Hey Chelsea,
Thank you for your support on my recipes 🙂
As for miso, that’s very frustrating! Are you not able to order it online either? To be honest it really makes this sauce “powerful” with real depth of flavour. I have done a little searching online for ideas on what you can use instead of miso paste and it says tahini and add salt! I haven’t tried it but maybe that is something you can try? (That’s if you can actually get tahini in SA?)
Sorry I couldn’t help much more!
James
Hi James thanks for the great recipes I love them! I live in South Africa and can’t find miso paste anywhere, can I leave it out or can you suggest something similar to substitute it with?
Thank you for your comment and kind words Nada!
Do you mean for the health benefits of the miso to not cook it?
James
i think that we should add the miso paste at the end to get the perfect benefit of it ..
love your recipes.
nada from bahrain
Hey Sharon,
Thanks for the comment!
Yes you have to try this pasta dish out, it’s so delicious and by far my favourite at the moment! Drop me a comment when you have tried it to let me know what you think.
Enjoy 🙂
I really will have to try this pasta dishes. It looks delicious.