Tuscan Cherry Tomato Sauce Recipe

I learned this rustic cherry tomato sauce in a small cooking class in the hilltop town of Cortona, in Italy’s Tuscan region. The chef used nothing more than fresh cherry tomatoes, plenty of garlic, good olive oil, and fragrant herbs, but the result was pure perfection.

It’s simple yet perfect, one of my favorite ways to enjoy fresh garden tomatoes. While it’s a classic pasta sauce, it’s just as delicious served in many other ways. In my class, the chef even gave it a spicy twist just for me, and I’ve been making it that way ever since.

Looking for the best cherry tomato sauce ever? This authentic Tuscan recipe is the one you’ll make again and again. It’s very similar to a classic Pomodoro Sauce, but with that rustic Tuscan touch that makes it unforgettable.

Let's talk about how to make cherry tomato sauce, shall we?

Tuscan Cherry Tomato Sauce Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Cherry Tomatoes. Fresh, ripe red cherry tomatoes are best, especially from your own garden. Roma tomatoes or grape tomatoes work well too.
• Garlic. Use as much as you love. This recipe can handle a heavy garlic hand.
• Olive Oil. A high-quality extra virgin olive oil adds rich, smooth flavor. Use your favorite, especially a Tuscan brand.
• Fresh Basil. Torn leaves add freshness and fragrance.
• Dried Oregano. For some earthy depth. Fresh oregano can be used if available, but not too much.
• Red Pepper Flakes. Optional for a gentle, warming heat.
• Salt. To taste.

How to Make Tuscan Cherry Tomato Sauce - Step by Step

Prep the Tomatoes and Garlic. If using cherry tomatoes, give them a quick rinse. You can cut them in half for faster cooking and easier breakdown or cook them whole for more of a rustic finish.

Roma tomatoes should be chopped into small pieces. Chop your garlic, and if you love a stronger garlic punch, don’t be shy about adding extra. I love LOTS of garlic.

Combine the Ingredients. Add the tomatoes, garlic, olive oil, torn basil leaves, oregano, red pepper flakes (if using), and a pinch of salt to a medium saucepan. Everything goes in together. No need to sauté the garlic first for this rustic Tuscan style.

Simmer the Sauce. Set the pan over medium heat and let the mixture come to a gentle simmer. Stir occasionally and cook for about 20 minutes, or until the tomatoes soften and release their juices.

The sauce should thicken slightly and the flavors will start to meld beautifully.

Rest and Develop the Flavors. Remove the pan from the heat and cover it. Let the sauce rest for about 5 minutes to let the flavors deepen.

Serve Rustic or Smooth. For a silky texture, blend the sauce after cooking with a food processor or stick blender, or serve as-is for a chunky, rustic sauce.

Process it just a little or smash with a wooden spoon for a slightly chunky sauce.

Boom! Done! Your Tuscan-style cherry tomato sauce is ready to enjoy.

Serving Ideas

This cherry tomato sauce is amazing in so many ways! So versatile.

• Toss with Pasta. Cherry tomato pasta sauce - the classic choice. Pair with spaghetti, penne, or fresh homemade pasta for a simple, satisfying meal.
• Over Grilled Chicken or Fish. Turn your plain protein into something special with this bright, garlicky topping.
• With Crusty Bread. Serve warm in a small bowl alongside toasted bread for dipping or spreading.
• Layer in Lasagna or Baked Pasta. Add freshness and depth to your rich, cheesy bakes.
• As a Pizza Base. Spread on your dough before adding toppings for a light, garden-fresh pizza sauce.

Storage & Preservation

Refrigerate. Let the sauce cool, then store it in an airtight container in the refrigerator for up to 5 days.

Freeze. Transfer the cooled sauce to freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat. Warm gently in a saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce.

Canning Notes. Because this sauce contains olive oil and garlic, it is not safe to process in a boiling water bath, even with added acid. The safest method for shelf-stable storage is pressure canning, which reaches the high temperatures needed to destroy harmful bacteria.

• Pressure Canning. Follow tested times and pressures for tomato-based sauces with added vegetables from a trusted source such as the USDA or National Center for Home Food Preservation.
• Oil-Free Option. If you omit the olive oil during cooking, you can water bath can the sauce after adjusting acidity with bottled lemon juice or citric acid according to safe guidelines, then stir in fresh olive oil before serving.

When in doubt, freezing is the easiest and safest preservation method, and it keeps the sauce’s fresh, vibrant flavor beautifully.

That's it, my friends. I hope you enjoy my Tuscan-style cherry tomato pasta sauce recipe. I'd love to hear your thoughts!

Try Some of My Other Popular Recipes

• My Spicy Arrabbiata Sauce recipe is a spicy Italian pasta sauce with lots of tomatoes, garlic, and red chili flakes.
• This Peperonata recipe is a rustic Italian recipe with bell peppers stewed low and slow in olive oil with onions, tomatoes and garlic.
• This Fra Diavolo Sauce recipe is an Italian classic sauce made with juicy tomatoes and fiery chili flakes.