Category:
Condiments + Spice Blends

Seasons:
May, June, July, August, September

Shared by Jessica Robertson

Easy

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.