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cherry tomato sauce in a pan with gnocchi

Fresh 4 Ingredient Homemade Cherry Tomato Sauce Recipe

  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


This quick and easy homemade cherry tomato sauce uses 4 simple pantry ingredients for a garlic infused homemade tomato sauce that’s bursting with fresh flavor.



Adapted from Bread Bake Beyond, Yarn Shachagi’s tomato sauce recipe

  • 4 pints cherry tomatoes
  • 1/4 cup (60 mL) extra virgin olive oil
  • 1012 cloves of garlic, minced
  • 10 sun-dried tomato halves
  • 1 tsp sea salt, or to taste

Serve with your favorite vegan pasta or gnocchi!


  1. Prep: Make sure that your cherry tomatoes are washed, and that your garlic is minced.
  2. Heat: Heat the olive oil in a large skillet (that has a lid) over medium-high heat, and add in the minced garlic. Reduce the heat to medium or medium low heat, and cook the garlic until lightly golden. While the garlic is cooking, quickly chop the sun-dried tomatoes.
  3. Steam the sun-dried tomatoes: Add the chopped sun-dried tomatoes to the garlic and reduce the heat to low heat. Cover the skillet, and cook the sun-dried tomatoes untouched for 2 minutes to soften.
  4. Add in the cherry tomatoes: Once the sun-dried tomatoes are cooked, add in the fresh cherry tomatoes whole to the pan. Lightly toss the tomatoes in the garlic and olive oil mixture, then bring the heat back up to medium low heat or medium heat, and add in the salt. Toss again, and then cover. Allow the cherry tomatoes to cook and heat undisturbed for 10-15 minutes or until soft. You can also start to cook your pasta here if desired.
  5. Burst the cherry tomatoes: After about 10 minutes, the cherry tomatoes should feel soft enough to just easily burst and release their juices. Gently press a silicone spatula or the back of a wooden spoon into the tomatoes to burst them. You can also cover them again and allow them to cook more if some need more time. If you need more time and your pasta is already cooked, drain the pasta (reserving about 1/4 cup of pasta water) and gently toss the pasta with 1 tsp of olive oil to prevent it from sticking together while the sauce finishes cooking.
  6. Stir the sauce: Once the cherry tomatoes are all burst, stir the sauce to combine the juices. Add in more sea salt to taste here. Then reduce the heat to low and add in the cooked pasta and reserved pasta water to the sauce. Toss the pasta in the sauce.
  7. Serve and enjoy! For more flavor, allow the pasta to cook in the sauce for 10-20 minutes after the sauce is made on low heat. Or you can serve right away with fresh cracked pepper, fresh basil, vegan parmesan and a protein (like this easy crispy tofu or these vegan lentil meatballs!).
  8. Storage: To store this pasta sauce as just a sauce, pour the sauce into an airtight container and keep in the fridge for up to 5 days. If there is pasta in the sauce, store in an airtight container for up to 4 days in the fridge.


See blog post for all tips & tricks, especially variations!

Keywords: cherry tomato sauce, burst cherry tomato sauce, homemade tomato sauce, tomato sauce recipe