Creamy Burst Tomato Pasta Sauce

Last week, I shared how I cook spaghetti squash and I promised to share my Creamy Burst Tomato Pasta Sauce.  It is perfectly lovely on regular pasta, veggie noodles, or on spaghetti squash like in the pictures below.

Without further ado, here is the recipe.  Get ready to dig in!

Creamy Burst Tomato Pasta Sauce
A Vintage Zest original

Ingredients

• 2 Tbsp. olive oil
• 3 cups cherry or pear tomatoes  (I used tomatoes from my mom's garden.  Score!)
• 1/3 of 8 oz. package of cream cheese
• Handful, fresh basil, sliced into ribbons
• Salt, to taste
• Pepper, to taste
• Optional: Up to 1 cup chicken stock or water

Directions

1.  Warm olive oil over medium-high heat.

2.  Add the tomatoes and sprinkle them with salt.

3.  Shake the pan frequently for 5 to 10 minutes until the tomatoes have burst.

4.  Add in the cream cheese and stir until smooth.

5.  You may need to thin out your sauce with a bit of chicken stock, or regular water will do in a pinch.

6.  Season with salt, pepper, to taste.  Just before serving, stir in the fresh basil, reserving some for topping.

And that's it!  Spoon over your favorite noodles for a delicious pasta sauce.

I enjoy this because it is super simple, and I almost always have these ingredients on hand.  Also, it is a great way to use lots of tomatoes that your plant may overproduce.  :)

What is your favorite go-to homemade pasta sauce?