Jessica’s Easy Texas Cherry Tomato Pasta Sauce
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Shared by Jessica Robertson
Easy
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PrintIngredients
For 1 Batch(es)
Sauce
- 1 tablespoons olive oil
- 1 tablespoons butter
- 1 large Texas 1015 yellow onion, diced
- 6 large garlic cloves, minced
- 1 pounds ground beef
- 1 gallons (or more) fresh mixed-variety cherry tomatoes, such as Yellow Pear, Sun Gold, and Supersweet 100
- 15 ounces tomato sauce
- 1 teaspoons minced fresh oregano
- 1 teaspoons minced fresh rosemary
- 1/2 teaspoons minced fresh thyme
- 2 tablespoons (or more) minced fresh sweet basil
- salt and pepper, to taste
Jessica’s Easy Texas Cherry Tomato Pasta Sauce Directions
- Add the olive oil and butter to a large skillet and heat on medium-high until the butter is melted.
- Add the onion and sauté until almost soft and clear, then add the garlic and sauté for 1 or 2 minutes more.
- Add the beef and cook until it’s no longer pink—stirring often.
- Add the cherry tomatoes, cover and cook on medium-high heat—stirring occasionally. When the cherry tomatoes start to burst, use a potato masher to mash them in the skillet.
- Add the tomato sauce, oregano, rosemary, thyme, basil, salt and pepper.
- Reduce the heat to medium-low and simmer, uncovered, until the sauce reaches the desired consistency.
- Serve over pasta. Sauce may be doubled and frozen for easy weekday meals.
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