Olive-Oil-Poached Cherry Tomato Sauce Featured

Olive-Oil-Poached Cherry Tomato Sauce

With ingredients like this, I know I’m going to love this recipe…

Olive-Oil-Poached Cherry Tomato Sauce

Partway through simmering and I just want to dive in now.

Olive-Oil-Poached Cherry Tomato Sauce

After an hour of simmering that pot of goodness turns into this pot of goodness (not quite as pretty, but oh so flavorful and merrily blended).

Olive-Oil-Poached Cherry Tomato Sauce

This pasta could really use some saucy love don’t you think?

Olive-Oil-Poached Cherry Tomato Sauce

Yes, much better.

Olive-Oil-Poached Cherry Tomato Sauce

Olive-Oil-Poached Cherry Tomato Sauce

I stumbled upon this recipe while I was browsing the web for reviews on the best restaurants to try in Washington DC (we may be headed that way for a few months and of course my first thought is, where are we going to eat? Not, where are we going to live? :). Getting the recipe actually happened by accident. I was just planning to go to the restaurant to try this pasta and when I typed in the name of the pasta in a search (because I couldn’t remember the name of the restaurant and needed to write it down) a recipe came up for it from the Washington Post as well. I accept! Then of course I went right ahead and made it the next day. I have such a weakness for good Italian food. Lots of fresh tomatoes, check. Loads of garlic, check. A cupful of olive oil, check. And plenty of fresh basil, of course, check. I knew it had to be good. And yes, it’s far better than good, it’s unbelievably delicious.

You may be nervous about that much garlic but after simmering for over an hour it’s flavor mellows way down and the harsh bite of the garlic is diminished. Its like roasting garlic, it’s potency turns to nearly sweet once it’s roasted. Just keep a tic tac close by (do they still sell those?). Another thing, I was washing my face after I made this, and even though I had washed my hands many times since I’d been chopping that much garlic it still got me good just as my hands were rubbing around my whole face and right across my nose. Wow. I probably smell like a walking clove of garlic (which I don’t really mind but I’m sure my husband would say otherwise :). If you want to get rid of the smell, yes you can buy those stainless steel bars that mimic the shape of a bar of soap or you can just rub your hands around your stainless steel sink for the same effect to remove the odor. I just always forget I guess, until I’m enjoying the scent of my minty face soap and suddenly it’s strangely mingling with the scent of garlic. With the garlic smell on your hands, in your kitchen and throughout your home it’s worth it if it means this silky, lightly sweet, rich and authentic style, olive-oil-poached cherry tomato sauce awaits. Oh and if you are ever in DC I’d recommend stopping by Graffiato’s (where I adapted this recipe from). If everything else is as good as this sauce then I might have to find my way there each week. Enjoy!

One more thing, if you have a carnivorous husband like me, feel free to add some sort of protein to a portion of the sauce. I added Italian sausage for my husband otherwise I wasn’t sure if he’d eat it. You could add ground beef, pork, turkey or Italian sausage. I say it most definitely doesn’t need it but if you prefer sauce with meat then of course you could add some.

Olive Oil Poached Cherry Tomato Sauce

Olive-Oil-Poached Cherry Tomato Sauce


  • 1 cup extra virgin olive oil
  • 4 oz. shallots, shaved or thinly sliced (1 cup)
  • 2 heads of garlic, shaved or thinly sliced (3/4 cup)*
  • 24 oz. cherry tomatoes**
  • 2 cups canned, drained plum tomatoes, crushed (I just crushed them with my hands)
  • 1/8 tsp sugar
  • 8 stems fresh basil
  • Salt and freshly ground black pepper, to taste
  • crushed red pepper flakes, to taste (optional)


  • Combine olive oil and shallots in a pot over low heat and cook 10 - 12 minutes until shallots become translucent and soft. Stir in garlic while coating entirely with oil, cook for 15 minutes until garlic has softened. Add in cherry tomatoes, crushed plum tomatoes and sugar, cook 20 minutes. Stir in fresh basil stems, partially cover pot and allow mixture to cook 1 hour, stirring occasionally, until cherry tomatoes have burst and deflated and the mixture has turned to a rich sauce.
  • Discard basil or remove some of the leaves from stems and reserve in sauce (I ripped some of the leaves off and kept them in the sauce, it couldn't just toss it all :). Season sauce with salt and pepper to taste and stir in red pepper flakes to taste if desired. Toss sauce with pasta of choice and serve topped with chopped fresh basil for garnish if desired.
  • *I used 3/4 cup but the original recipe stated you could use 1 cup garlic or reduce to 1/2 cup. This for me was about 2 heads of garlic to get 3/4 cup.
  • **Original recipe listed 17 oz (4 cups) cherry tomatoes but I decided to add more, so if you only have 17 oz that's enough. Another side note, sugar not listed in the original recipe.
  • Recipe Source: adapted from Graffiato via Washington Post

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