Go Back
+ servings

Cherry Tomato Sauce

Marla Hingley
Toss with your favorite gluten free pasta, or use as a pizza sauce.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6


  • 1/3 cup olive oil
  • 4 cloves garlic smashed and peeled
  • 3 14oz cans cherry tomatoes* (with juice)
  • 4 full stems of basil
  • 1 carrot peeled and halved
  • 1/3 lb Parmesan rinds** cut into 2" pieces
  • 1 tsp salt


  • In a Dutch oven heat olive oil and garlic, cooking for about 5 minutes until garlic starts to turn golden.
  • Add remaining ingredients, except salt, and simmer uncovered for 30 minutes, stirring occasionally.
  • Remove basil, carrots and Parmesan rinds and season to taste with salt.
  • Use and immersion blender and puree the sauce to your liking*.


*peeled canned cherry tomatoes are the best, however I've used unpeeled as well and they are just as good - you'll just need to fully puree the sauce to ensure all their (tough/papery) skins get completely cut up.
**the rinds I have access to at my grocery store are already pre-cut chunks around 1-2", so I used about 10-14 of them.
Tried this recipe?Let us know how it was!