Saturday, June 29, 2013

Paleo Cherry Tomato Sauce (Recipe Revisit)

I'm revisiting this sauce because it really deserved both a more appropriate name and better accompanying photography. Last time I shared it I dubbed it the "easiest ever pasta sauce," but today I wanted to emphasize how it highlights fresh tomatoes.

I got the original recipe from Elana's Pantry, and it's one of the few recipes I've shared from other bloggers that I haven't modified in any way (other than to finish it off with a garnish of fresh basil and sprinkle of red pepper flakes).

We enjoyed our sauce over zucchini noodles and the grain-free pesto meatballs I shared earlier this month, made with turkey.

And if you're wondering why another "pasta" recipe? Because I have a ton of zucchini, and I'm trying to make the most of what I have on hand before I leave for vacation on Tuesday. AND because it's the perfect summer dinner. Slurp!
Paleo Cherry Tomato Sauce
adapted from Elana's Pantry

2 tbs. olive oil
1 onion, diced
1 pint cherry tomatoes, sliced in half
1 cup water
1 clove garlic, thinly sliced (I used 2, as we all love garlic!)
1 tbs. dried oregano
½ tsp. chili powder
½ tsp. sea salt
julienned basil, to garnish (optional)

In a large skillet, heat olive oil. Add onion and saute until soft, about 10 minutes.

Add cherry tomatoes, water, garlic, oregano, chili and salt. Cover and cook for 10-15 minutes over medium heat until tomatoes are soft and beginning to fall apart. Taste for seasoning and serve.

Garnish with fresh julienned basil, if desired.


  1. Lovely work, Susan! Would you be happy to link it in to the current Food on Friday which is all about sauces? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers

  2. Thanks for stopping by, Susan. Hope to see you again soon. Cheers