Summer’s bounty comes all at once in the garden. When tomatoes are ripe it’s not usually just a few at a time, if you’re lucky it’s sometimes pounds of them all at the same a time. Canning is a great option for larger varieties like beefsteak tomatoes but canning is time consuming and may not be a viable option when time is short. So what can you do with a plethora of cherry tomatoes that are ripe all at the same time? This quick and easy fresh cherry tomato blender sauce is a delicious alternative. It’s easy to prepare using that bounty of fresh, sweet, sun ripened cherry tomatoes from the summer garden.
Look at these beautiful vine ripened cherry tomatoes. They will be perfect for this fresh cherry tomato sauce. Sun ripened, and sweetened by the sun, the are going to make a delicious sauce!
One of my favorite ways to use up fresh cherry tomatoes is to make this Delectable Cheesy Oven Baked Caprese Dip. Serve it with French bread baguette slices for scooping it up. Oh my goodness this is a delicious dip! I must confess, we have eaten this dip as dinner on occasion, no judgement please! It’s so very good, but I digress…
Let’s look at another equally delicious alternative for dinner to use up all those cherry tomatoes from your garden. Lets make this fresh blender cherry tomato sauce.
Start by cooking the pasta according to package directions. Drain and set aside while you cook the sauce.
Heat olive oil over medium heat in a large skillet.
Cut Italian sausage into slices or large chunks.
Cook sausage in the olive oil until cooked through and browned.
Remove cooked sausage from the skillet. Set aside and keep warm. Do not drain off fat.
Prepare cherry tomato sauce:
While the sausage is cooking, rinse tomatoes under cold water. Drain.
Place cherry tomatoes in a blender.
Add the onion, garlic, green olives, Italian seasoning, Balsamic vinegar, brewed black coffee, salt and pepper in a blender.
INTERESTING FACT: It may seem strange adding coffee to a tomato sauce. Adding brewed black coffee cuts the acidity of the tomato sauce and adds a richness and a lovely depth of flavor to this quick cooked sauce that you normally only get after hours of simmering.
Process/purée on high for 2-3 minutes until you have a smooth sauce with no visible big chunks in the sauce.
Cook the sauce:
Pour the puréed tomato sauce into the same skillet you used to cook the Italian sausage. The fat in the skillet from cooking the sausage will add more flavor to the sauce.
Bring the sauce to a good simmer over medium high heat, stirring occasionally.
Reduce heat and simmer sauce until it thickens, about 5-8 minutes.
Taste sauce and season with additional salt and pepper if needed.
Return the reserved Italian sausage to the skillet and heat through.
Add cooked Linguini to the skillet and toss to coat the pasta with the tomato sauce.
Stir in fresh basil.
Serve with a sprinkle of fresh basil and grated Parmesan cheese if desired.
I love the ease of making this fresh tomato sauce. There’s no need to seed or peel the tomatoes. Just purée them into a smooth sauce along with a few Italian inspired spices and you have a delectable fresh pasta sauce that comes together in under 30 minutes. That means you can use up the bounty from your garden and get a healthy, flavorful meal on the table lickety quick! Everyone will love this flavorful pasta dish.
Round out the meal with a crisp green salad like this Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons. This is one of our favorite salads and pairs beautifully with this pasta dish.
I also serve this tasty pasta dish with this Rockin’ Good Rocket Salad. This salad takes just minutes to toss together and has become my go-to salad that makes an appearance at the table several times a week. Give this one a try, you will love it!
A huge shout out and thank you to April at momalovesfood.com who provided me with the inspiration for this amazingly delicious recipe. She inspired me to give a fresh tomato blender sauce a try. Be sure to take some time and check out her website. She has a ton of delicious recipes on her blog that are definitely worth trying. Thank you April!!!
Fresh Cherry Tomato Linguini with Italian Sausage
Equipment
- Blender
Ingredients
- 2 tbsp olive oil
- ½ lb Italian sausage
- 4 cups fresh cherry tomatoes
- ½ yellow onion, roughly chopped
- 4 cloves garlic
- ⅓ cup green olives
- ¼ cup red wine vinegar
- 1 tsp Italian seasoning
- 1 tsp Kosher salt
- 1 tsp pepper
- ¼ cup brewed black coffee
- 1 tbsp fresh Basil, chopped
- 8 oz Linguini, cooked according to package directions
- grated Parmesan cheese, to serve
Instructions
- In a large skillet heat olive oil over medium heat.
- Cut Italian sausage into slices or large chunks.
- Cook sausage in the olive oil until cooked through and browned.
- Remove cooked sausage from skillet. Set aside and keep warm.
Prepare cherry tomato sauce:
- Place cherry tomatoes, onion, garlic, green olives, Italian seasoning, Balsamic vinegar, brewed coffee, salt and pepper in a blender.
- Process on high for 2-3 minutes until you have a smooth sauce with no visible big chunks in the sauce.
- Pour the tomato sauce into the skillet you used to cook the Italian sausage.
- Bring the sauce to a good simmer over medium high heat.
- Reduce heat and simmer sauce until it thickens, about 5-8 minutes.
- Taste sauce and season with additional salt and pepper if needed.
- Return Italian sausage to the skillet and add freshly chopped basil, heat through.
- Add cooked Linguini to the skillet and toss to coat pasta with the tomato sauce.
- Serve with a sprinkle of fresh basil and grated Parmesan cheese if desired.
Did You Make This?
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John 6:35
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