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Cherry tomato sauce

Makes about 1 1/2 cups Servings


  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon shallot, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup to 1/4 cup chicken broth
  • 6 cup basil leaves, cut into a chiffonade
  • 1/2 teaspoon oregano leaves


Baking Directions:

Heat the olive oil in a medium sauté pan on medium heat.

Add the shallot and cook until tender, about 5 minutes.

Add the tomatoes and cook, stirring occasionally, until they are just soft, 5 to 10 minutes.

Add a little chicken broth to help create a more sauce-like texture.

Add the basil, oregano, and red pepper flakes and season with a little salt.

If using right away, reduce to a simmer and keep warm.

Otherwise, you can refrigerate the tomatoes and reheat them when you’re ready to serve them.

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