We all have that one recipe that is always a crowd pleaser. It’s the one that’s easy, yet impressive. Mine is a simple tomato sauce, but the impressive part about it is that it uses fresh tomatoes. No sugar. No blanching. No peeling. The secret is cherry tomatoes and a blender.
This pasta dish is vegetarian, but can easily be upgraded for all you meat-lovers by adding your choice of meat. I like to go with shrimp, and on special occasions, lobster. If you do happen to use lobster, I recommend buying a live lobster instead of the frozen tails. I find the frozen tails to be rubbery when cooked, with lack of flavor.
I always make a big batch of this sauce and freeze portions of it. It makes for a quick weekday meal, that is healthy, and completely homemade. This sauce is also very versatile, being used as a marinara dipping sauce or pizza sauce with some added dried herbs.
In what ways would you use this tomato sauce?
Cherry Tomato Linguine
- 5 min
- 20 min
- Ready in:
- 25 min
- Cook pasta until it is 1 min short of being done. Strain and toss in olive oil to coat until ready to use.
- Heat 1 tbsp of olive oil and the butter in a large pan
- Cook the onion and 3 whole cloves of garlic until onions are translucent
- Deglaze with white wine
- Add the cherry tomatoes and continue cooking until most of the tomatoes have popped
- Transfer to a blender, and add basil. Blend until smooth
- At this point, you can choose to freeze the sauce or save for later use.
- To finish the sauce, saute the minced garlic in about tbsp of olive oil until fragrant.
- Deglaze with brandy.
- Add the water and tomato puree. Season with salt and pepper according to taste.
- Finish cooking the last minute of pasta in the sauce.