Recipe by Chef John
"The best ways to eat cherry tomatoes are as follows: plucked warm off the vine and eaten raw standing in front of the plant. Next best is raw, in some sort of salad. Third best is made into a sauce as I've done here. Ladle into bowls and top with Parmigiano-Reggiano."
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cherry tomatoes (such as Sun Gold)
salt and ground black pepper to taste
fresh oregano leaves
red pepper flakes
grated Parmigiano-Reggiano cheese
I've made the sauce twice in the last week to keep up with a bumper crop of cherry tomatoes. I doubled the sauce recipe the first time, tripled it the second. In the triple batch I added some fresh garlic and a can of tomato paste with Italian Herbs. I think this will freeze well. To reheat I added a little milk or Half and Half for a tomato cream sauce. It could also be served as a homemade tomato soup. The flavors really do blend well, and it takes very little effort to make it.
didn't like it at all, even added less red pepper than it calls for and it was still too spicy. Ended up adding it to another pasta sauce because I didn't want to waste my tomatoes. I definitely would not recommend this recipe.
4 stars as written, 5 with one modification - cut the chicken broth in half if not more. I heeded other reviews and made a double batch with only 2c broth ... I was worried it was a little too watery still, so I cooked my (fresh) pasta in it, and it was pretty much perfect. If you like a really thick sauce, I'd suggest cutting the broth back even further - you can always add more! The flavor, the ease - absolutely outstanding. AND, I have a great use for all the cherry tomatoes and oregano in my garden. Thanks, Chef John!
This was the best thing to do with cherry tomatoes. We had tons of them. I halved the chicken both as recommended. Added more garlic and fresh oregano. I also added some cooked chicken. Delicious ! I bet Chrissy eats it for breakfast tomorrow.
Four and a half stars, but not five. Wonderful flavour but the sauce was very thin. Maybe I'll try it with less than two cups of broth next time.
very nice and tasty :)
Very easy and tastes excellent. At first the sauce seemed too liquidy, as others mentioned, but it was perfect after pureeing the tomatoes.
I halved broth as others recommended and found no need to puree tomatoes- just smashed them after they got tender. Also added roasted red peppers from a jar. I had Gruyere to use instead of parmesan. Absolutely no complaints on the substitution here.
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Tomato Sauce with Penne
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 483
** Calories from Fat: 113
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