This quick and easy spaghetti sauce is a great way to use up an abundance of cherry tomatoes! The recipe has a high yield and is enough for several meals. I froze the leftover sauce from dinner in a gallon size bag... now we have garden fresh spaghetti sauce to enjoy in the months to come!
Ingredients:
1 Tbsp Olive Oil
1 Tbsp Garlic, Minced
14 Cups Cherry Tomatoes, Whole
1/4 Cup Fresh Basil, Chopped
1/4 Cup Sugar
Directions:
Heat 1 tbsp olive oil and 1 tbsp minced garlic over medium heat. Once you can smell the garlic, add 14 cups of whole cherry tomatoes. Allow time for the tomatoes to cook down. Once they begin to "pop", add 1/4 cup chopped fresh basil and 1/4 cup sugar. Cook sauce down until desired consistency, on medium heat. The longer you cook the sauce the thicker it will be. Serve sauce over noodle of choice. I often use zucchini noodles or True Goodness Protein Pasta.