One of the best tomato types that can be used for making pasta sauce is cherry which is so practical in cooking other types of dishes as well. This is the kind of simple summer cuisine that I really enjoy: in just a few short minutes, fresh, simple materials can be transformed into something that is both appetizing and satisfying overall. Although it is at its best when served over pasta – and I have provided a straightforward recipe for a "every-night" dish along with the instructions for the sauce that follow – this sauce is very adaptable. 
You just need to utilize your creativity and some of the things you like to eat to come up with some quick and delectable dinners. I have also provided a few of the ways in which my family and I enjoy the recipe. The rustic sauce that is served over roasted or grilled eggplant, zucchini, and mushrooms is one of my favorite parts of the dish. It goes wonderfully with regular spaghetti as well as the zucchini noodles that are becoming increasingly popular. Or you could substitute a grain of your choice, such as quinoa or rice, for the typical pasta dish and make your own version of an alternative dinner. After the grain has been cooked, add the vegetables that have been grilled or roasted (even leftovers work well), toss in some of the chunky sauce, and add any additional flavor enhancers that may be appealing. The combination of mozzarella or feta cheese and Kalamata olives is one that works really nicely. This recipe for Deconstructed Eggplant Parmesan calls for a sauce, and Speedy Cherry Tomato Sauce works wonderfully as an option for that sauce. You could even go the appetizer route and use it as a condiment for some bite-sized baked eggplant that is crisp and delicious. Because of its versatility, Speedy Cherry Tomato Sauce makes a great base for Tuna in Rustic Tomato Sauce. This dish can also be served as an appetizer. It's a simple supper that only requires one skillet, and you can switch it up by using a different kind of fish, shrimp, or even chopped chicken instead. You can serve it with crusty toast, or you can break up the tuna and mix it all together with hot cooked pasta. 
A few changes I've made to the recipe since I first published it are as follows: Add some meat to it. In order to add some diversity to my cooking, I may sometimes begin by first sautéing 12 ounces of sausage (either turkey or pig), transferring the cooked and crumbled sausage to a plate, and then continuing with the instructions for the sauce. When I don't have access to fresh basil, I substitute one-half of a teaspoon of dried oregano or Italian spice for the salt and pepper in the recipe. At the very end of the cooking time, I may sometimes mix in one can of tuna that has been drained and a 5-ounce can of tuna that has been rinsed. I use a fork to break up the tuna, but I like to keep it in a very chunky form. Before adding the garlic, I began by frying two shallots that had been sliced very thinly in the oil until they became tender. (It would be nice to have more shallots!) After that, I add 12 ounces of cooked pasta and season it with shredded Parmesan or Pecorino Romano, depending on how salty I like it. After the pasta has been sitting for a bit, it can be easier to separate the strands if you have some of the conserved pasta water on hand. One more concept: not too long ago, a reader sent me an email to tell me that she frequently prepares this sauce. 
When she has a surplus of zucchini from her garden, she slices it up and then sautés it in olive oil until it turns golden brown. (A faster completion time can be achieved by using a higher temperature and stirring the mixture less often.) After that, she transfers the cooked zucchini to a plate, continues with the recipe for Quick Cherry Tomato Sauce, and finally incorporates the zucchini at the very end of the cooking process. It would also be great with some crumbled feta cheese sprinkled on top. Ways to Be of Service This burst cherry tomato sauce comes in handy for a TON of different applications. Because it is so delicious, I eat it straight from the skillet, but here are some of my other favorite ways to enjoy it! To serve, spoon over the pasta of your choice. You are welcome to sprinkle some freshly grated Parmesan cheese or some burrata on top. Because of the burrata, the pasta will take on a luxuriously creamy texture. Just before serving, add it in so that the pasta and sauce are still warm, and it will incorporate perfectly! Serve with spaghetti squash if desired. Spoon over zucchini noodles, sautéed zucchini, or grilled zucchini. Consume with garlic bread, crusty bread, or bread cooked on the grill. 
Put a dab of the sauce, which happens to be my absolute favorite:, on top of your scrambled eggs. Toast your avocado with just a little of this! Serve with roasted vegetables or your favorite raw vegetables. Eat with crackers and cottage cheese that has had some of the seasoning mixed in. Where to Put Things Wait for the sauce to become room temperature before storing it in an airtight container. It can be stored in the refrigerator for up to 5 days without going bad. You may reheat it in the microwave or on the stovetop in a pan. Additionally, the sauce can be stored in the freezer for up to three months. Be careful to place the sauce in a container or freezer bag that has a good seal before freezing it. Defrost and then reheat the food!
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