Cherry Tomato Pasta Sauce Jamie Oliver 

Cherry Tomato Pasta Sauce Jamie Oliver is quick and easy to make, and it’s packed with flavor from fresh cherry tomatoes that caramelize and become beautifully jammy after a little stay in the oven. This more flavorful version of typical tomato sauce is prepared with basic ingredients like garlic, olive oil, basil, and thyme, and you’ll want to make batches all summer long!

Why This Recipe Works:

• Tomatoes: This Jamie Oliver dish calls for cherry or grape tomatoes they are roasted until they burst, adding a rich, deep flavor to the spaghetti sauce.
• Ingredients are simple: The sauce has only ten components, the majority of which are pantry staples!
• Simple to prepare: In less than 30 minutes, you’ll have a delicious meal.
• This sauce is versatile: in that, it may be easily doubled, frozen, and customized.

What is Cherry Tomato?

The cherry tomato is a tiny round tomato that is thought to represent a genetic cross between wild currant-type tomatoes and domesticated garden tomatoes. Cherry tomatoes may range in size from a thumb tip to the size of a golf ball, and their form can range from spherical to slightly rectangular.

Jamie Oliver Cherry Tomato Pasta Sauce Ingredients

• Cherry tomatoes: For color, I prefer to use a mix of red and orange tomatoes grape tomatoes, or tiny slicing tomatoes can also be used.
• Olive oil: I recommend using olive oil that you appreciate the flavor of since it makes a significant contribution to the sauce. But you don’t have to buy the most costly bottle at the grocery store; tasty olive oil in the intermediate price range is frequently available.
• Garlic: Depending on the size of the cloves, I use 3-6 garlic cloves. This adds a lot of garlic flavor to the spaghetti sauce. To taste, adjust the ingredients.
• Dry herbs: contribute a lot of flavors, such as parsley, thyme, rosemary, and oregano. This Jamie Oliver recipe’s herbs can all be eliminated or swapped.

How To Make Jamie Oliver Cherry Tomato Pasta Sauce?

1. Preheat the oven to 400 degrees Fahrenheit. Using parchment paper, line a half-sheet pan (optional).
2. Cook the pasta according to the package directions. Before draining, save at least 1/2 cup of the cooked pasta water.
3. Garlic cloves, cut into 2-3 pieces On a sheet pan, arrange the cherry tomatoes and garlic. Drizzle with 2 tablespoons olive oil and coat with clean hands.
4. Roast the cherry tomatoes and garlic for 20 minutes on the middle oven rack at 400°F. After 10 minutes, take the tomatoes from the oven and toss to ensure equal cooking. Return to the oven for 10 minutes, or until the cherry tomatoes have burst and the skins have shriveled.
5. Preheat a medium saucepot to medium-high heat. Drizzle in 1 tablespoon of olive oil and add the dried herbs (oregano, thyme, parsley, rosemary). Cook for 30 seconds to a minute, stirring often to avoid scorching.
6. Add the cherry tomatoes, garlic, and any liquid that has accumulated on the pan, salt, and 1/4 cup basil. To blend, stir everything together. To thin the sauce, add 1/4 cup of pasta water.
7. Once the mixture is simmering, decrease the heat to low and let it be uncovered for 5 minutes. Thin with the remaining 1/4 cup pasta water as required. Check for salt.
8. Serve the pasta with the cherry tomato sauce, leftover basil, freshly ground black pepper to taste, and a sprinkle of Parmesan cheese on top (optional). Enjoy!

Note

• Because the Jamie Oliver recipe calls for pasta water, you must cook the pasta before making this sauce. Save at least 1/2 cup of cooked pasta water. If you do not want to boil the pasta, simply use an equivalent quantity of water and adjust the salt to taste.

Tips And Customize

• This Jamie Oliver recipe yields around 2-4 servings, depending on your appetite you may simply double or quadruple the recipe. The baking time will stay constant.
• Texture: As is, this is a thick sauce. To produce a smooth sauce, purée it in a blender or immersion mix it.
• Sweetness: Because cherry tomatoes are inherently delicious, I don’t add any sugar if you prefer a sweeter spaghetti sauce, add 1/2 teaspoon of white sugar.
• Herbs: Use 1 to 1/2 teaspoons fresh chopped herb in place of 1/2 teaspoons dried herb as required. Feel free to experiment with the herbs to your liking.
• Roasting a complete bulb of garlic will yield a more garlicky sauce. Slice the top inch of a garlic bulb and sprinkle with olive oil to make this. Cook for 45 minutes to an hour, wrapped in foil.

What To Serve With Jamie Oliver Cherry Tomato Pasta Sauce?

You can serve this Jamie Oliver Cherry Tomato Pasta Sauce with any kind of pasta you want or any other kind of vegetables pasta or egg here are some serving ideas:

• Fried Fish
• Twice Baked Sweet Potatoes
• Sheet Pan Chicken Thighs

How To Store Jamie Oliver Cherry Tomato Pasta Sauce?

In The Fridge:

Keep your homemade Jamie Oliver Cherry Tomato Pasta Sauce refrigerated in a covered container for 3-4 days for optimal quality.

In The Freezer:

This sauce freezes well. Let cool to room temp before transferring to a freezer-safe jar or container. Make sure to leave at least ½ inch of space at the top of the container for expansion. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.

How To Reheat Jamie Oliver Cherry Tomato Pasta Sauce?

In The Skillet: 

If you want to reheat Jamie Oliver Cherry Tomato Pasta Sauce, you may do so in a pan over medium heat for approximately 2-3 minutes or in the microwave for about 3 minutes if your Jamie Oliver Cherry Tomato Pasta Sauce is frozen, let it defrost fully in the refrigerator overnight.

In The Microwave: 

In the microwave, heat the Jamie Oliver Cherry Tomato Pasta Sauce for 3 minutes, stirring every 60 seconds (this helps prevent cold patches), and cover the bowl with moist paper to keep the sauce from blowing out.

In The Air Fryer: 

The Jamie Oliver Cherry Tomato Pasta Sauce can be heated in an air fryer! Tightly wrap the Tomato Cream Sauce in foil and air fry it at 375°F (190°C) until heated.

FAQ Section

Jamie Oliver Cherry Tomato Pasta Sauce Nutrition Facts

Amount Per Serving ( 1/2 Cup )

• Calories 115
• Total Fat 2.5g
• Saturated Fat 0.9g
• Cholesterol 4.6mg
• Sodium 250mg
• Potassium 419mg
• Total Carbohydrate 7g
• Dietary Fiber 2g
• Sugars 7g
• Protein 2g
• Vitamin A 0%
• Vitamin C 0%
• Calcium 2%
• Iron 3%

Cherry Tomato Pasta Sauce Jamie Oliver 

Author: Erin Table for Seven Cooking Method:Baking Cuisine:American Courses:Main, Dinner

Difficulty:BeginnerPrep time: 5 minutesCook time: 30 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:115 kcal Best Season:Summer

Description

Cherry Tomato Pasta Sauce Jamie Oliver is quick and easy to make, and it’s packed with flavor from fresh cherry tomatoes that caramelize and become beautifully jammy after a little stay in the oven. This more flavorful version of typical tomato sauce is prepared with basic ingredients like garlic, olive oil, basil, and thyme, and you’ll want to make batches all summer long!

Ingredients

• 6-8 ounces pasta of choice I use Fettucine
  
• 16 ounces cherry tomatoes
  
• 3 tablespoons extra virgin olive oil divided
  
• 3-4 cloves garlic more to taste
  
• ½ teaspoon dry oregano
  
• ½ teaspoon dry thyme
  
• ½ teaspoon dry parsley
  
• ½ teaspoon dry rosemary
  
• ¼ teaspoon salt
  
• ¼ to ½ cup reserved pasta water see note #2
  
• ½ cup basil chiffonade (sliced thinly)
  
• shredded Parmesan for topping, optional
  
• freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Using parchment paper, line a half-sheet pan (optional).
2. Cook the pasta according to the package directions. Before draining, save at least 1/2 cup of the cooked pasta water.
3. Garlic cloves, cut into 2-3 pieces On a sheet pan, arrange the cherry tomatoes and garlic. Drizzle with 2 tablespoons olive oil and coat with clean hands.
4. Roast the cherry tomatoes and garlic for 20 minutes on the middle oven rack at 400°F. After 10 minutes, take the tomatoes from the oven and toss to ensure equal cooking. Return to the oven for 10 minutes, or until the cherry tomatoes have burst and the skins have shriveled.
5. Preheat a medium saucepot to medium-high heat. Drizzle in 1 tablespoon of olive oil and add the dried herbs (oregano, thyme, parsley, rosemary). Cook for 30 seconds to a minute, stirring often to avoid scorching.
6. Add the cherry tomatoes, garlic, and any liquid that has accumulated on the pan, salt, and 1/4 cup basil. To blend, stir everything together. To thin the sauce, add 1/4 cup of pasta water.
7. Once the mixture is simmering, decrease the heat to low and let it be uncovered for 5 minutes. Thin with the remaining 1/4 cup pasta water as required. Check for salt.
8. Serve the pasta with the cherry tomato sauce, leftover basil, freshly ground black pepper to taste, and a sprinkle of Parmesan cheese on top (optional). Enjoy!

Notes

• Because the Jamie Oliver recipe calls for pasta water, you must cook the pasta before making this sauce. Save at least 1/2 cup of cooked pasta water. If you do not want to boil the pasta, simply use an equivalent quantity of water and adjust the salt to taste.
• Tips And Customize
• This Jamie Oliver recipe yields around 2-4 servings, depending on your appetite you may simply double or quadruple the recipe. The baking time will stay constant.
• Texture: As is, this is a thick sauce. To produce a smooth sauce, purée it in a blender or immersion mix it.
• Sweetness: Because cherry tomatoes are inherently delicious, I don’t add any sugar if you prefer a sweeter spaghetti sauce, add 1/2 teaspoon of white sugar.
• Herbs: Use 1 to 1/2 teaspoons fresh chopped herb in place of 1/2 teaspoons dried herb as required. Feel free to experiment with the herbs to your liking.
• Roasting a complete bulb of garlic will yield a more garlicky sauce. Slice the top inch of a garlic bulb and sprinkle with olive oil to make this. Cook for 45 minutes to an hour, wrapped in foil.

Keywords:traditional, easy, italian