A soul-warming, vibrant tomato basil sauce that balances fresh herbs with savory depth. Perfect for pasta, toast, dips, or creative culinary twists.

Scale

2 cups ripe cherry or Roma tomatoes (fresh is best)

2 tbsp good-quality olive oil

1 ½ cups fresh basil leaves (Genovese preferred)

2 cloves garlic, minced

Salt and cracked black pepper to taste

1 tsp red pepper flakes (optional)

½ small onion, diced (for extra sweetness)

1 tbsp balsamic vinegar or lemon juice

½ cup grated Parmigiano-Reggiano (if using in pasta)

1. Heat olive oil in a wide skillet over medium. Sauté garlic and onions just until fragrant—not brown.

2. Toss in your halved cherry tomatoes. Let them blister and burst, caramelizing slightly for deeper flavor.

3. Add salt, pepper, red pepper flakes (if using), and stir. Let it all mingle until juicy and jammy.

4. Turn off the heat, then stir in your chopped basil and a splash of balsamic. Fresh and bright meet deep and savory.

5. Optional: Blend with a stick blender for a smoother sauce, or keep it chunky if you like texture.

6. Use your finished sauce with pasta, focaccia, or as a dip with crusty garlic bread.

Swap in baby heirloom tomatoes for color.

Use Thai basil for a spicy kick.

Out of season? Combine canned San Marzano and sun-dried tomatoes.

Freeze leftovers in labeled portions for midweek meals.

Also perfect as a base for shakshuka or spread on grilled chicken.

Keywords: tomato basil, sauce, pasta, dip, healthy