Fresh Grape Tomato Pasta Sauce with Garlic - God blessed us with an abundance of grape tomatoes this summer, and this quick, easy, and flavorful dish is the perfect way to enjoy them!
Perfect for lunch or dinner, this vegan Italian sauce pairs beautifully with fresh basil and homemade parmesan, making it a great way to use up many grape tomatoes and enjoy a delicious, homemade weeknight meal.
For another tasty pasta dish, try my vegan baked spaghetti recipe.
My fresh grape tomato pasta sauce is my go-to when I need to whip up something delicious in a flash. The juicy and sweet grape tomatoes burst with flavor as they cook in olive oil with fragrant garlic and fresh basil, creating a creamy and irresistible sauce.
I love picking these tomatoes fresh from my garden and tossing them into salads like my vegan protein pasta salad or brown rice quinoa salad. Feel free to substitute cherry tomatoes - they work just as well.
Did you know that cooking tomatoes with olive oil significantly boost lycopene absorption, making your meal even more nutritious?
While I usually use spaghetti, any pasta shape will do. This sauce comes together quickly, making it an incredibly simple yet delicious meal. I love to pair them with vegan burrata cheese or dairy-free mozzarella for an extra creamy and indulgent touch.
Jump to:
Why You'll Love This Recipe
- Quick and easy: Minimal ingredients and prep time mean dinner is on the table in no time.
- Plant-Based: Enjoy a delicious, meatless meal that's dairy-free and vegan-friendly.
- A tasty way to use up grape tomatoes: If your garden is overflowing with grape tomatoes, this recipe is a delicious way to use them up.
Ingredients
- Grape tomatoes: Juicy and sweet, these small tomatoes add a burst of fresh flavor to the sauce. Cherry tomatoes can be used as a substitute.
- Garlic: Adds a rich, aromatic depth to the sauce, enhancing the overall flavor.
- Olive oil: Helps to sauté the garlic and tomatoes, bringing out their natural sweetness while increasing nutrient absorption.
- Fresh basil: Essential for that classic Italian taste, providing a bright and aromatic note.
- Spaghetti: I used thin spaghetti pasta that perfectly soaks up the creamy tomato sauce, but feel free to use your favorite pasta shape.
- Dried oregano: A classic Italian herb that complements the tomatoes and garlic.
- Salt: Enhances the flavors of all the ingredients.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Grape Tomato Pasta Sauce
Sauté garlic: Heat olive oil in a frying pan or medium pot over medium-low heat. Cook minced garlic for about 1 minute until fragrant, being careful not to burn it.
Cook tomatoes: Add dried oregano, salt, halved grape tomatoes, and fresh basil leaves to the pan. Cook on medium-low heat for 20 minutes, allowing the tomatoes to soften and release their juices. Turn off the heat and let the sauce rest for 5 minutes while you cook the pasta.
Cook pasta: Prepare pasta according to package instructions until al dente. Drain and set aside.
Combine and serve: Optional: Discard any tough tomato skins. Pour the warm tomato sauce over the cooked pasta and toss to coat evenly. Serve immediately topped with Parmesan cheese and fresh basil leaves.
Substitutions
- Grape tomatoes: Substitute with cherry tomatoes for a similar sweet and juicy flavor.
- Olive oil: Other neutral oils like vegetable or canola oil can be used, but olive oil offers the best flavor.
- Fresh basil: Swap with dried thyme or Italian seasoning for a different herb profile.
- Spaghetti: Any pasta shape will work. Consider penne, fusilli, or rigatoni.
- Oregano: Dried Italian seasoning can be used as a substitute.
Variations
- Gluten-free: Use gluten-free pasta like brown rice, quinoa, or chickpea pasta.
- Creamy sauce: Stir in cream cheese or vegan sour cream at the end for a richer, creamier sauce.
- Spicy: Add a pinch of red pepper flakes or a diced jalapeño for some heat.
- Lemon-y: Squeeze fresh lemon juice over the finished pasta for a bright and tangy flavor.
- Add mushrooms: Sauté sliced mushrooms along with the garlic for an earthy, umami-rich addition to the sauce.
Storage
Refrigerator: Store any leftover pasta sauce in an airtight container for up to 3 days. Reheat gently on the stove over low heat before serving.
Freezer: You can freeze the sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
Pasta: If you’ve mixed the sauce with pasta, store the combined dish in the refrigerator for up to 2 days. Reheat in the microwave or on the stove with a splash of water or olive oil to prevent it from drying out.
Top Tips
- Use ripe tomatoes: Choose the ripest grape or cherry tomatoes for the sweetest, most flavorful sauce.
- Don’t overcook the pasta: Cook the pasta al dente, which means firm (without being hard) to the bite, to avoid it becoming mushy when mixed with the sauce.
- Adjust seasoning: Taste the sauce before serving and adjust the seasoning with more salt, oregano, or even a pinch of sugar if the tomatoes are too acidic.
- Smooth sauce: For a smoother sauce, remove any curled tomato skins before serving.
Frequently Asked Questions (FAQ's)
Yes, cherry tomatoes work just as well and will give you a similar sweet and juicy flavor.
Grape tomatoes are perfect for pasta! Their small size and sweet flavor make them ideal for creating a quick and delicious sauce. They burst easily when cooked, releasing their juices and creating a flavorful base for your pasta dish.
Yes, the sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat it gently on the stove before tossing it with fresh pasta.
To thicken tomato sauce, let it simmer uncovered for a longer time to allow excess liquid to evaporate. You can also stir in cream cheese or tomato paste for a richer, thicker consistency.
You can use dried basil, parsley, thyme, or even fresh oregano for a different but complementary flavor.
While fresh tomatoes offer the best flavor, you can use canned diced tomatoes as a substitute. Drain the tomatoes well before adding them to the pan.
Absolutely! You can add plant-based proteins like chickpeas, tofu, or vegan sausage to make it more filling.
More Vegan Pasta Recipes
- High-protein pasta salad
- Vegan mac and cheese without cashews
- Green vegan spaghetti without cream.
- Vegan green peas pasta
Serving Suggestions
📖 Recipe
Fresh Grape Tomato Garlic Pasta Sauce
Equipment
- 1 Frying pan
- 1 Cooking pot
Ingredients
- 5 cups grape tomatoes halved (measured after slicing)
- 3 cloves garlic chopped
- 3 tablespoons olive oil extra virgin
- ⅓ cup fresh basil leaves
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 8 oz (230 grams) spaghetti or pasta of choice
Optional topping
- ¼ cup homemade vegan parmesan
Instructions
- Heat olive oil in a frying pan or medium pot over medium-low heat. Cook minced garlic for about 1 minute until fragrant, being careful not to burn it.3 tablespoons olive oil, 3 cloves garlic
- Add dried oregano, salt, halved grape tomatoes, and fresh basil leaves to the pan. Cook on medium-low heat for 20 minutes, allowing the tomatoes to soften and release their juices. Turn off the heat and let the sauce rest for 5 minutes while you cook the pasta.5 cups grape tomatoes, ½ teaspoon dried oregano, ½ teaspoon salt, ⅓ cup fresh basil leaves
- Prepare pasta according to package instructions until al dente. Drain and set aside.8 oz (230 grams) spaghetti
- Optional: Discard any tough tomato skins. Pour the warm tomato sauce over the cooked pasta and toss to coat evenly. Serve immediately topped with Parmesan cheese and fresh basil leaves.
Notes
- Refrigerator: Store any leftover pasta sauce in an airtight container for up to 3 days. Reheat gently on the stove over low heat before serving.
- Freezer: You can freeze the sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
- Pasta: If you’ve mixed the sauce with pasta, store the combined dish in the refrigerator for up to 2 days. Reheat in the microwave or on the stove with a splash of water or olive oil to prevent it from drying out.
- Choose the ripest grape or cherry tomatoes for the sweetest, most flavorful sauce.
- Cook the pasta al dente, which means firm (without being hard) to the bite, to avoid it becoming mushy when mixed with the sauce.
- Taste the sauce before serving and adjust the seasoning with more salt, oregano, or even a pinch of sugar if the tomatoes are too acidic.
- For a smoother sauce, remove any curled tomato skins before serving.
- See the post above for more ingredient substitutions, variations, and serving suggestions.
Nutrition
If you try this grape tomato pasta sauce, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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