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cherry tomato sauce in skillet
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5 from 20 votes

Cherry Tomato Sauce (spicy Moroccan-style)

Sweet cherry tomatoes and Moroccan spices come together in 20 minutes to make a rich, rustic, spicy cherry tomato sauce that you just want to put on everything!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauces
Cuisine: Moroccan-style, Vegetarian
Servings (change as needed): 2 -4 depending on use

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion, thinly sliced (about 1/2 cup)
  • 1 clove garlic, finely chopped 1 tsp
  • 1/2 jalapeno chili, seeded, ribs removed, Note 1 (or less if you want less spicy)
  • 1/2 teaspoon harissa paste Note 2 (or 1 tsp or more if you like it spicier)
  • 1/2 tablespoon tomato paste plus a pinch of sugar
  • 2 cups fresh cherry tomatoes (1 pint) (about 3/4 lb/340 grams)
  • 1/4 cup water (59 ml) or more as needed
  • 2 tablespoon chopped fresh cilantro

Seasonings

  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/2 teaspoon paprika or smoked paprika I use half and half
  • 3/4 teaspoon kosher salt

Instructions

  • SAUTÉ: Heat oil in large skillet to medium-high heat. Sauté onions for 4-6 minutes until tender and lightly browned. Add garlic, seasonings, tomato paste (with a pinch of sugar) and harissa. Stir and cook for 1 minute.
  • ADD CHERRY TOMATOES, JALAPENO AND WATER. Bring to boil. Then lower heat to medium heat and simmer, stirring occasionally. The total time for cooking sauce (this step and the next) will be about 6-8 minutes, After 5 minutes, help burst tomatoes by gently pressing with spatula or large slotted spoon to burst them (careful not to squirt yourself).
  • FINISH SAUCE: Stir in cilantro. Continue cooking until tomatoes form a sauce the consistency you like. More cooking will make it thicker. Add more water to thin it out if needed. Taste and adjust seasonings e.g. more salt, sugar, harissa, cilantro. For a glossy finish, add a small pad of butter or drizzle on a bit of extra virgin olive oil if you like. See Note 3 for suggestions on ways to use the spicy tomato sauce.

Notes

  1. Chili options:
    • Instead of a jalapeno, use a cubanelle pepper (mild) or anaheim (mild-medium) for less heat. Or skip the jalapeno altogether.
  2. Harissa options: You can use sriracha or chili garlic sauce instead. Or even red-pepper flakes (dried chilli flakes).
  3. Ways to use the cherry tomato sauce (more details in the post above):
    • On pasta, fish or chicken
    • Drizzled over grilled or roasted vegetables or scrambled eggs. 
    • Tossed with meatballs
    • As a dip. Cook the sauce a little longer to thicken it more. Serve with homemade naan, crackers or crostini.
    • As a topping for crackers and ricotta.
  4. Make Ahead: Cool the cherry tomato sauce and store it in the fridge for 3-4 days in airtight containers or zipper bags. Or freeze it for 3-4 months.
 
Nutritional information is estimated based on two large portions of spicy cherry tomato sauce to use on pasta, fish or chicken. 
Calories: 113kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 956mg | Potassium: 446mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1162IU | Vitamin C: 42mg | Calcium: 23mg | Iron: 2mg