Some days you want a sauce that’s silky, bold, and doesn’t ask for much back. This cherry tomato pasta sauce? She’s that girl.
The first time I made it, it was a chilly evening, and the only thing I had in the kitchen was a mountain of tinned tomatoes, some garlic, and a little leftover basil from something fancier. I threw everything in a pot, didn’t measure much, and let it do its thing while I padded around in socks, sipping red wine and trying to pretend I had my life together. And somehow, by the time it hit the pasta, it tasted like something I’d paid £14 for at a little trattoria down an alley in Naples.
It’s honest food. Humble stuff. But when it hits right — with that kiss of garlic, that sweet tomato punch, a bit of heat — you’re suddenly sitting at a candlelit table with crusty bread and zero stress.
Why You’ll Love It
- Comes together with just pantry basics
- Freezes like a dream — batch it once, use it for weeks
- Works on pasta, pizza, or even over grilled veggies
- You can keep it chunky or make it silky-smooth, your call
- Makes your kitchen smell like an Italian grandma moved in
- Tinned tomatoes = affordable, no pressure for perfect produce
Ingredients
- 4 cloves garlic, peeled and thinly sliced
- 2 tablespoons olive oil
- 2 fresh red chillies (deseed if you want less heat)
- 1 large bunch fresh basil (about 60g)
- 4 x 400g tins of good-quality cherry tomatoes
- Salt and black pepper, to taste
- Optional: pinch of chilli flakes or sugar if needed
Easy Swaps
– Use tinned plum tomatoes or passata if that’s what’s in the cupboard.
– No basil? A bit of dried oregano works too.
How to Make It
Gently fry the garlic:
Heat the olive oil in a big saucepan over medium heat. Add the sliced garlic and let it sizzle gently — you want golden, not burnt. Stir now and then to keep it from catching.
Bring in the heat and herbs:
Halve the chillies lengthways (take the seeds out if you’re shy) and toss them into the pan. Tear in the basil — yep, stalks and all. They’re packed with flavour, promise.
Smash in the tomatoes:
Grab your tins of cherry tomatoes, and here’s the fun bit — scrunch them in with your hands. It’s messy, it’s satisfying, it’s therapy. Swirl a little water in each tin to get every bit, then pour that into the pan too.
Simmer and relax:
Bring the whole mix to a gentle boil, then turn the heat down and let it bubble away for 10 to 15 minutes. Stir it here and there, enjoy the smell, sip something nice.
Choose your texture:
Once it’s reduced and the flavours have made friends, you’ve got options. Leave it rustic and chunky (great for spooning over gnocchi), or pass it through a coarse sieve for a smoother finish. Use the back of a spoon to push all the good stuff through.
Season like you mean it:
Taste and adjust — a pinch of salt, black pepper, maybe a touch of sugar if your tomatoes are a bit sharp. That’s it. Your sauce is ready to roll.
Common Mistakes and How to Dodge Them
Why is my sauce too sour?
Some tinned tomatoes are more acidic — add a pinch of sugar to mellow it out.
Garlic burned?
Happens to the best of us. Keep the heat on medium and watch it like a hawk.
Too watery?
Just let it simmer longer, uncovered, until it thickens to your liking.
Basil turned bitter?
Don’t fry it too hard. Just tear it in and let it wilt gently in the sauce.
Storage and Reheating
Pop any leftovers into jars or containers and store in the fridge for up to a week. It freezes brilliantly too — portion into bags, label ‘em, and you’ve got instant dinner heroes for up to 3 months.
To reheat:
- Stovetop: Gentle heat in a saucepan with a splash of water if it’s thickened too much.
- Microwave: 1–2 minutes in a covered bowl, stir halfway.
- Oven: Not really worth it unless you’re using it on baked pasta.
Frequently Asked Questions
Can I use fresh cherry tomatoes instead?
You can, but you’ll need to roast or cook them down first. Tinned are just easier for this one.
Can I make it spicy?
Absolutely. Leave the seeds in your chillies, or add some chilli flakes at the start.
Is it vegan?
Totally! Just skip any dairy garnishes.
Can I double the batch?
Yes please do. You’ll thank yourself when it’s midweek and you don’t feel like cooking.
Nutrition Facts (Per Serving)
- Calories: 135
- Fat: 5g
- Carbs: 17g
- Protein: 3g
- Sodium: 180mg
- Sugar: 10g
Jamie Oliver Cherry Tomato Pasta Sauce
Description
A rustic, slow-simmered tomato sauce made with tinned cherry tomatoes, garlic, basil, and just the right amount of heat — simple, bold, and wildly comforting.
Ingredients
Instructions
- Gently fry garlic in olive oil until golden.
- Add chillies and torn basil stalks and leaves.
- Scrunch in cherry tomatoes, add water from tins.
- Simmer 10–15 mins until slightly reduced.
- Push through sieve for smooth texture or leave chunky.
- Taste and season to perfection.
- Toss with pasta or store for later.
Notes
- Add sugar if tomatoes are too acidic.
- Passata or plum tomatoes also work.
- Freeze portions for up to 3 months.
- Serve with crusty bread, ricotta, or grilled veggies.