This tomato sauce is inspired by a cooking class that we took in Rome. It takes a few simple ingredients like canned tomatoes, fresh cherry tomatoes, and garlic and makes into an easy and delicious meal, especially when topped with some diced fresh mozzarella.
Add oil and the minced garlic to a pan on medium-low heat. After two minutes add the jar of crushed tomatoes and stir occasionally.
Slice each of the cherry tomatoes in half lengthwise, and place aside. Don’t crush the tomatoes as you slice them, the idea is to keep all of the juices in.
Drizzle a pan with oil and place on medium-high heat. Place the cherry tomatoes face down on the pan. Let cook for about 6-8 minutes. It should be hot enough to seal off the bottom of the cherry tomatoes (but not burn), keeping the juices inside. Take off the heat before the cherry tomatoes become too soft.
Add the cherry tomatoes to the crushed tomato sauce. Stir to combine. Add a pinch of salt to taste.
Lastly, add the cooked spaghetti to the pan with the sauce while on medium-low heat to finish the pasta in the sauce and warm through for 1 minute.