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.

Adam Dolge
Source: EatingWell Magazine, July / August 2020


Recipe Summary

20 mins
1 hr 20 mins


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; protein 7.6g 15% DV; carbohydrates 48.8g 16% DV; dietary fiber 7.2g 29% DV; sugars 4.4g; fat 5.6g 9% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 1736IU 35% DV; vitamin c 33.4mg 56% DV; folate 29.2mcg 7% DV; calcium 23.5mg 2% DV; iron 0.6mg 3% DV; magnesium 20.5mg 7% DV; potassium 392.4mg 11% DV; sodium 475.9mg 19% DV.