Smashed Cherry Tomato Sauce
A rustic, chunky tomato sauce made from bursting cherry tomatoes, garlic, and thyme — ready in under 40 minutes. Perfect over pasta, spooned next to burrata, or tucked into grain bowls for a fresh, seasonal finish.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4 servings
Ingredients
- 1/4 cupextra-virgin olive oil
- 4 large garlic cloves (chopped)
- 2 pintscherry tomatoes
- 1/2 teaspoonfresh thyme leaves (or 1/4 teaspoon dried)
- Kosher salt and freshly ground black pepper (to taste)
to finish
- 1/2 cupchopped fresh basil leaves
- 1/4 teaspoonAleppo pepper flakes
Instructions
- 1
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.
- 2
Add the cherry tomatoes, thyme, salt, and pepper. Stir to coat.
- 3
Lower the heat to medium-low. Cook, stirring occasionally, until the tomatoes begin to split, about 15 minutes.
- 4
Use a wooden spoon to gently smash some of the tomatoes, leaving others whole for texture.
- 5
When the sauce reaches your desired consistency, stir in the basil and Aleppo pepper flakes. Taste and adjust the seasoning before serving.
Chef's Notes
This sauce keeps well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
Nutrition (per serving)
167
Calories
3g
Protein
11g
Carbs
14g
Fat
2g
Fiber
27mg
Sodium