Once you try this homemade tomato sauce, you'll never want to go back to the canned version. Cherry tomato sauce is easy-to-make, full of flavor, and much more nutritious compared to many alternatives.
2 tablespoons brown sugar
2 tablespoons soy sauce
2 teaspoons sesame oil
1/4 teaspoon red-pepper flakes
1/4 teaspoon ground ginger
8 oz. ground beef
2 lbs. cherry tomatoes; halved
1 tablespoon granulated sugar
6 ounces angel hair pasta
salt & pepper
1/4 cup coriander; thinly sliced
In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger.
Heat a drizzle of olive oil in a large pan over medium-high heat. When hot, add ground beef and cook thoroughly (about 3-5 minutes). Make sure to crumble the beef as it cooks; drain excess fat. Season with salt and pepper.
Add soy sauce mixture to the pan and combine well. Simmer until heated through, about 2 minutes.
Transfer beef to a plate and cover with tinfoil to keep warm. Then, clean the pan of excess oil or debris.
Heat a drizzle of olive oil in the pan over medium-high heat. When hot, add cherry tomatoes, reduce heat to medium, and cook to reduce for about 15 minutes. Add additional water to reduce the thickness of the sauce as needed.
Season tomato sauce with granulated sugar, salt, and pepper to taste. Then, incorporate beef into the sauce and heat thoroughly.
Meanwhile, bring a large pan of salted water to boiling. When boiling, add the pasta and cook according to pack instructions until desired softness, about 5 minutes for al dente.