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Black Cherry Tomato Sauce


I wasn’t planning to cook today at all, but then my mother handed me a bag full of black cherry tomatoes plus some vine ripened tomatoes and herbs to take home. Of course I immediately began making sauce with it.

Truthfully, this is not a traditional pureed Italian sauce. It’s really a pile of fresh tomatoes that I simmered down until they turned into a delicious medley of fresh garden vegetables on top of pasta. The spices I use in this recipe are exactly what I would normally put in a traditional tomato sauce, so feel free to buy some canned tomatoes and make a marinara!

Black Cherry Tomato Sauce

  • Servings: 4-6
  • Difficulty: easy
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A perfect summer sauce for finally cooking those garden tomatoes!

This same blend of spices can be used for a traditional marinara. If using dry parsley and basil, use 3 tbsp of each.


  • 20 black cherry tomatoes (cut in half)
  • 4 vine ripened tomates (diced)
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 tbsp dried oregano
  • 1/4 cup red wine
  • 4 cloves garlic (minced)
  • 1 medium onion (minced)
  • 1/2 pound chopped mushrooms
  • 1 bunch spinach
  • 1 15oz can cannellini beans
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil


  1. Heat a large sauce pan or skillet over medium heat. Coat bottom of pan in a thin layer of olive oil. When oil is hot, add onions and sauté until fragrant and translucent.
  2. Add garlic, spices, wine, mushrooms and tomatoes. Stir, bring to a simmer and cook covered with the lid for 30 min (stirring occasionally).
  3. Add beans and spinach, simmer for an additional 15 min.
  4. Serve over your favorite pasta, top with vegan parmesan and enjoy!

I really do hope you get to use this recipe on some fresh garden tomatoes before the summer ends! Drop a comment below and let me know what you think!

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