Fresh Grape Tomato Sauce – A Simple Summer Favorite
When your garden is overflowing with juicy grape or cherry tomatoes, this Fresh Grape Tomato Sauce is the perfect way to put them to delicious use. This easy, vibrant sauce is packed with flavor from fresh garlic, herbs, and a touch of spice, making it ideal for pairing with pasta, fish, chicken, or roasted vegetables.
Whether you’re cooking a quick weeknight dinner or prepping a light summer meal, this sauce comes together in just 20 minutes and captures the sweetness of sun-ripened tomatoes in every bite.
Why You’ll Love This Recipe
- Simple Ingredients: Only a handful of fresh, wholesome ingredients.
- Fast and Easy: Done in under 20 minutes.
- Versatile: Pairs beautifully with pasta, grilled chicken, seafood, or vegetables.
- Naturally Healthy: Vegetarian, gluten-free, dairy-free, and low-carb.
Ingredients
- 1 tablespoon extra virgin olive oil
- 6 garlic cloves, finely chopped
- 1½ pounds grape or cherry tomatoes, halved
- Salt and freshly ground black pepper, to taste
- ⅛ teaspoon crushed red pepper flakes (optional, for a hint of heat)
- 2 tablespoons fresh oregano or basil, chopped (or a combination)
Instructions
- Sauté the Garlic
In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for about 30–60 seconds until golden and fragrant. Be careful not to burn it. - Cook the Tomatoes
Add the halved tomatoes to the pan along with a generous pinch of salt, crushed red pepper flakes (if using), and a few cracks of black pepper. Lower the heat and cover the pan. Let the tomatoes simmer gently for 8–10 minutes, until they burst and release their juices. - Add Herbs and Simmer
Remove the lid, stir in the fresh herbs, and let the sauce simmer uncovered for another 5–6 minutes. This will allow the sauce to reduce slightly and deepen in flavor. - Serve
Taste and adjust the seasoning if needed. Serve warm over pasta, grilled proteins, or vegetables.
Serving Ideas
- Pasta: Toss with spaghetti, penne, or your favorite noodles. Finish with freshly grated parmesan or a dollop of ricotta.
- Proteins: Spoon over grilled chicken, shrimp, or baked fish for a light and flavorful meal.
- Vegetables: Pour over zucchini noodles or roasted eggplant for a low-carb option.
- Grains: Pair with quinoa, farro, or couscous for a hearty vegetarian bowl.
Tips and Variations
- Use cherry tomatoes if you don’t have grape tomatoes – they’re slightly juicier and sweeter.
- Add extra vegetables like zucchini, bell peppers, or mushrooms to make it a more filling sauce.
- Make it creamy by stirring in a splash of cream or a spoonful of Greek yogurt at the end.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in individual portions or larger containers for up to 3 months. Great for batch cooking!
Recipe Notes
- This recipe yields approximately 2½ cups of sauce.
- Serving size: ½ cup
Calories per serving: 73
Carbs: 11.5g | Fat: 3g | Protein: 0.5g | Fiber: 0.6g