To avoid a watery sauce, choose tomatoes that are fleshy and have few seeds. Romas (aka plum tomatoes) fit the bill, but there are plenty of heirlooms with a similar flesh-to-seed ratio. The addition of cherry tomatoes brings a burst of sweetness to the dish. Source: EatingWell Magazine, July / August 2020

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Combine chopped tomatoes, 1 cup cherry tomatoes, bell pepper, capers, garlic, vinegar, salt, ground pepper and crushed red pepper in a food processor. Pulse until slightly chunky. With the motor running, slowly drizzle in oil and blend until smooth. Transfer to a large bowl and stir in the remaining 1 cup cherry tomatoes. Cover and refrigerate for at least 1 hour or up to 2 days.

  • Remove the tomato sauce from the refrigerator 30 minutes before serving. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and add to the sauce along with basil. Toss to combine. Serve warm or at room temperature.


To make ahead: Refrigerate sauce (Step 1) for up to 2 days.

Nutrition bonus: Vitamin C (56% daily value), Vitamin A (35% dv).

Nutrition Facts

269 calories; 5.6 g total fat; 0.8 g saturated fat; 476 mg sodium. 392 mg potassium; 48.8 g carbohydrates; 7.2 g fiber; 4 g sugar; 7.6 g protein; 1736 IU vitamin a iu; 33 mg vitamin c; 29 mcg folate; 23 mg calcium; 1 mg iron; 21 mg magnesium;