Cherry Tomato Marinara

As some of you may already know, I moved to Chicago from my family's home in Upstate New York. Moving to Chicago was full of small struggles and lots of frustration but it was worth it to be able to begin to create my own special memories in a new place. Being that food is so important to me I found myself experimenting with recipes. This sauce is a quick but equally delicious alternative to a slow cooked rich tomato sauce. Cherry tomatoes, although slightly more expensive than a larger counter part such as the roma, have a rich, strong flavor even when uncooked. This recipe serves 2-4 people.
Try this light tasting and rich flavored sauce is perfect to share with friends because of its ease to make in little to no time.

Ingredients:
3 Tablespoons Vegetable Oil
1 Pint of Cherry Tomatoes (put a small handful of tomatoes aside)
4 Cloves of Garlic
1 Small Onion
3 Teaspoons of Oregano
1 Red Bell Pepper
¼ Cup of Grated Parmesan Cheese
Salt to taste


Step One:
Boil pasta in lightly salted water.









Step Two:
In a separate pan, heat vegetable oil and add diced garlic and onion on medium heat until lightly browned.











Step Three:
Add hand torn cherry tomatoes, salt, and oregano to the mix.












Step Four:
Heat sauce on low to medium heat for fifteen minutes making sure not to let the sauce overcook.











Step Five:
Drain pasta, and then toss with the tomato sauce, remaining chopped cherry tomatoes and grated Parmesan cheese.