This might be one of the simplest—and dare I say it, most delicious—pasta sauces there is. It’s a cherry tomato butter sauce: silky, sweet, and full of flavor. Inspired by the iconic Tomato Sauce with Onion and Butter by Marcella Hazan, this version swaps in cherry tomatoes (pomodorini) for their sweeter and more concentrated flavor.
With just three main ingredients and about 20 minutes on the stove, it’s the kind of sauce you’ll find yourself making again and again. I used canned cherry tomatoes here, it’s what I had, but if fresh ones are in season, absolutely use them—they’ll make the sauce even better.
This might be one of the simplest—and dare I say it, most delicious—pasta sauces there is.
Cherry Tomato Butter Sauce
A simple, silky tomato sauce made with just a handful of ingredients. Rich from butter, naturally sweet from cherry tomatoes, and perfect for tossing with your favorite pasta.
Ingredients You’ll Need
Here’s what you’ll need to make this simple cherry tomato sauce for pasta:
- 3 tablespoons butter
- 1/4 onion — white or yellow onion
- 1 (15 oz) can cherry tomatoes — or 1½ cups fresh cherry tomatoes
- 1/4 cup water (no need for water if you’re using fresh tomatoes)
- salt
How to Make Cherry Tomato Butter Sauce
This sauce comes together in just a few easy steps:
- Melt the Butter
In a medium skillet or saucepan over medium heat, melt the butter. Add the onion and let it cook for a minute or two. - Add in the Tomatoes
Pour in the cherry tomatoes (along with their juices, if you’re using canned), and add water. No need to add in any water if you’re using fresh tomatoes. Season with a few generous pinches of salt. Stir to combine. - Let it Simmer
Partially cover with a lid and let the sauce simmer over medium-low heat.
If using canned tomatoes: cook for 10–15 minutes. | If using fresh cherry tomatoes: cook for 15–20 minutes.
The tomatoes should break down, the onion will soften, and the butter will emulsify into the sauce. - Finish the Sauce
Remove the onion. Taste the sauce and adjust the salt as needed. - Serve it up!
Toss with pasta — malloreddus, spaghetti, cavatelli, tagliatelle, gnocchi, whatever you like. Finish with grated Parmigiano and maybe some fresh basil if you have it.
FAQs
Can I add garlic?
This version is intentionally garlic-free, simply just the onion and tomato. But yes—if you’d like to sauté a smashed garlic clove in the butter first, go for it.
Can I use regular diced tomatoes?
You can, but cherry tomatoes (especially canned) are naturally sweeter and give the sauce a more balanced flavor. If you are going to use a canned or jarred tomato I would always recommend getting either whole tomatoes or tomato puree (tomato passata).
Can I freeze this sauce?
Absolutely. Let it cool completely, then transfer to a freezer-safe container. It’ll keep for up to 2 months.
More Delicious Recipes to Try:
Classic Italian Tomato Sauce (Pomodoro Sauce) – Gravy. Sugo. Red sauce. Pomodoro. Call it whatever you like, it’s the classic Italian tomato sauce that’s a staple in both Italian and Italian-American kitchens.
Pesto Rosso (Sun-dried Tomato Pesto) – Rich, savory, and slightly sweet, this Sicilian-inspired red pesto is full of flavor. Made with sun-dried tomatoes, almonds, parmesan, garlic, basil, and olive oil.
The Best Short Rib Ragu – The best short rib ragu, a twist on the classic Italian meat sauce, ragu bolognese. Slowly cooked and served over fresh homemade pasta.
Bacon Amatriciana – The classic Italian Amatriciana sauce get’s an American twist with bacon and lots of freshly ground black pepper.
Caramelized Onion Pasta – One of the simplest and most satisfying pasta dishes. Fried caramelized onions get tossed with spaghetti and topped with lots of parmesan cheese.
Easy Sausage and Red Sauce Rigatoni – A quick and easy sausage pasta recipe made with two simple ingredients—Italian sausage and canned tomatoes. Ready in just 30 minutes.
Corn and Lima alla Gricia – A summery twist on the Roman pasta classic Alla Gricia, made with corn, lima beans, and bacon. A classic comfort dish you can make year-round.
Pomodori Ripieni (Stuffed Tomatoes) – These easy Italian stuffed tomatoes (pomodori ripieni) are baked with panko, parmesan, garlic, and herbs. A delicious vegetarian side, you can make all year long.
Tomato Jam – A simple tomato jam recipe that is going to be your new favorite condiment.
Did you make this recipe?
Did you try this Cherry Tomato Butter Sauce recipe? Leave a comment and star rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Cherry Tomato Butter Sauce
Ingredients
- 3 tablespoons butter
- 1/4 onion white or yellow onion
- 1 15 oz can cherry tomatoes or 1½ cups fresh cherry tomatoes
- 1/4 cup water no need for water if you’re using fresh tomatoes
- salt
Instructions
- In a medium skillet or saucepan over medium heat, melt the butter. Add the onion and let it cook for a minute or two.
- Pour in the cherry tomatoes (along with their juices, if using canned), and add water. No need to add in any water if you’re using fresh tomatoes here. Season with a few generous pinches of salt. Stir to combine.
- Partially cover with a lid and let the sauce simmer over medium-low heat.If using canned tomatoes: cook for 10–15 minutes. | If using fresh cherry tomatoes: cook for 15–20 minutes. The tomatoes should break down, the onion will soften, and the butter will emulsify into the sauce.
- Remove the onion. Taste the sauce and adjust the salt as needed.
- Toss with pasta — malloreddus, spaghetti, cavatelli, tagliatelle, gnocchi, whatever you like. Finish with grated Parmigiano and some fresh basil if you’d like.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
