By: Chef Laura Bonicelli
This smashed cherry tomato sauce is one of those recipes that looks simple on paper—but when everything hits the pan just right, it turns into magic.
About the sauce
I reach for this sauce anytime cherry tomatoes start piling up in the kitchen. It’s quick, fresh, and endlessly versatile. Whether you’re spooning it over pasta, tucking it under burrata, or layering it into a grain bowl, this smashed cherry tomato sauce brings a rustic richness that’s hard to beat.
🍴 Why This Smashed Cherry Tomato Sauce Works
This sauce is a kitchen staple for a few great reasons:
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It’s fast – You’ll have it on the table in under 40 minutes.
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Big flavor, minimal effort – Garlic, thyme, and slow-simmered cherry tomatoes create a naturally sweet and savory base.
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Chunky texture – Smashing only some of the tomatoes keeps things rustic and satisfying.
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Pairing power – Toss it with pasta, serve it with grilled bread, or use it as a base for other dishes.
🧄 The Ingredients
This smashed cherry tomato sauce leans on pantry staples and summer garden favorites:
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Cherry tomatoes – Their sweetness intensifies as they burst and cook down.
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Garlic – Lightly browned for a deep, savory start.
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Thyme – Fresh or dried, it adds that subtle herbal lift.
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Basil – Stirred in at the end for freshness.
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Aleppo pepper flakes – For a touch of heat and complexity.
🔥 How to Make Smashed Cherry Tomato Sauce
Start by gently browning the garlic in a generous pour of olive oil. This builds a rich foundation.
Then add cherry tomatoes, thyme, and seasoning. As the tomatoes soften and split, use a wooden spoon to gently smash a few—leaving others whole for that signature chunky texture.
Let the sauce simmer down and thicken. Just before serving, stir in fresh basil and Aleppo pepper flakes for that last layer of brightness and depth.
🍝 Serving Suggestions
This smashed cherry tomato sauce is incredibly flexible. Use it:
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Over spaghetti or rigatoni with a drizzle of olive oil and Parmesan
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With fresh burrata and grilled sourdough
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Swirled into creamy polenta
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Layered into a veggie lasagna or grain bowl
Make a double batch and freeze half—it’s a lifesaver for weeknights.
📝 Final Note
This smashed cherry tomato sauce is proof that simple ingredients can lead to extraordinary meals. Once you’ve made it, it’ll likely become a regular in your rotation—easy, rustic, and bursting with summer flavor.
You’ll find the full recipe below. Let me know in the comments how you serve yours!
Step by Step Instructions
Smashed Cherry Tomato Sauce
Equipment
- 1 high-sided skillet
- 1 wooden spoon
Ingredients
- 1/4 cup extra-virgin olive oil
- 4 large garlic cloves chopped
- 2 pints cherry tomatoes
- 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
- Kosher salt and freshly ground black pepper to taste
to finish
- 1/2 cup chopped fresh basil leaves
- 1/4 teaspoon Aleppo pepper flakes
Instructions
- In a large high-sided skillet, heat the olive oil over medium heat. Add the garlic and cook for 30 to 60 seconds, until golden and fragrant.
- Add the cherry tomatoes, thyme, salt, and pepper. Stir to coat.
- Lower the heat to medium-low. Cook, stirring occasionally, until the tomatoes begin to split, about 15 minutes.
- Use a wooden spoon to gently smash some of the tomatoes, leaving others whole for texture.
- When the sauce reaches your desired consistency, stir in the basil and Aleppo pepper flakes. Taste and adjust the seasoning before serving.
Notes
Nutrition
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