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Three jars of traverse bay farms products including cherry barbeque sauce, monkey butter and cherry cherry on a wooden table with food items.
Three fruit advantage supplement bottles (Tart cherry, pomegranate and wild blueberry) on a kitchen counter with a glass of water and a pastry.

Cherry Pasta Sauce

On By Andy LaPointe / 0 comments
Cherry Pasta Sauce

Updated: June, 2026

Author: Andy LaPointe - Co-Founder of Traverse Bay Farms

Quick Summary

This cherry pasta sauce is a cozy sweet-and-savory twist on classic marinara, with cherries simmered into tomatoes, garlic, and herbs until the flavor turns rich and balanced. It is easy enough for a weeknight, but special enough for guests, especially when finished with a splash of balsamic and a little Parmesan.

At-a-Glance

  • Total time: 35–45 minutes
  • Yield: About 4 cups sauce (enough for 1 pound pasta)
  • Texture: Thick, silky, spoon-coating sauce with tender cherry pieces
  • Flavor: Savory tomato and garlic with a subtle sweet-tart cherry finish
  • Key ingredients: Cherries, crushed tomatoes, garlic, onion, herbs
  • Skill level: Beginner
  • Make-ahead note: Sauce freezes well for up to 3 months for quick dinners later
Cherry Pasta Sauce - Traverse Bay Farms

Prep and Yield

  • Total time: 35–45 minutes
  • Prep time: 10 minutes
  • Cook time: 25–35 minutes
  • Yield: About 4 cups sauce
  • Skill level: Beginner

Ingredients

For the Sauce

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil (or 1 tablespoon chopped fresh basil added at the end)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 cup cherries, pitted and chopped (fresh or frozen)
  • 2 tablespoons Traverse Bay Farms tart cherry juice (or 1 tablespoon cherry preserves for a slightly sweeter sauce)
  • 1 tablespoon balsamic vinegar (optional, for a deeper finish)
  • 1/4 cup water or low-sodium broth, as needed to loosen
  • 1 pound pasta for serving
  • Parmesan and fresh basil for serving (optional)

Instructions

1

Warm the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, stirring, until softened.

2

Add the garlic, salt, pepper, oregano, basil, and red pepper flakes. Cook for 30 seconds, just until fragrant.

3

Stir in the crushed tomatoes and tomato paste until smooth.

4

Add the chopped cherries and the tart cherry juice. Stir well.

5

Bring the sauce to a gentle simmer, then reduce heat to low. Simmer uncovered for 25–35 minutes, stirring occasionally, until thick and glossy.

6

If the sauce gets too thick, add a splash of water or broth to loosen it. Taste and adjust salt and pepper.

7

For a deeper, restaurant-style finish, stir in the balsamic vinegar in the last 2 minutes of cooking.

8

Serve over cooked pasta, and finish with Parmesan and fresh basil if desired.

Chef's Tips

  • Use tart cherries for a more balanced sauce that leans savory, and use sweet cherries if you want a softer, rounder sweetness.
  • Chop the cherries small so they melt into the sauce and give you little bursts of fruit without feeling chunky.
  • Tomato paste is the shortcut to a thicker, richer sauce without needing a long simmer.
  • Add balsamic at the end, not the beginning, so it stays bright and does not cook away.
  • If the sauce tastes too sweet, add a pinch more salt and a small splash of vinegar to bring it back into balance.
  • Traverse Bay Farms tip: Tart cherry juice adds a clean fruit note and helps the sauce taste layered without adding extra sugar.

Nutritional Highlights

  • Cherries add real fruit flavor and a natural sweet-tart balance to tomato-based sauce.
  • Tomatoes and herbs create a classic, comforting base that pairs well with many proteins and vegetables.
  • Using tart cherry juice can help round out flavor without needing much added sweetness.

Behind the Recipe

This sauce came out of a simple Northern Michigan kitchen habit: keeping cherries on hand and looking for new ways to use them beyond desserts. When you simmer cherries with tomatoes, garlic, and herbs, the fruit becomes more subtle and the whole sauce tastes deeper and more slow-cooked than it actually is.

It works because tomatoes bring acidity and body, while cherries bring a gentle sweet-tart note that smooths sharp edges. A little tomato paste thickens everything quickly, and the final splash of balsamic gives the sauce that restaurant-style finish that makes people ask what your secret is.

How to Serve

  • Toss with spaghetti or rigatoni and finish with Parmesan and basil.
  • Spoon over grilled chicken or meatballs as a sweet-and-savory glaze-style sauce.
  • Use as a base for baked pasta with mozzarella and roasted vegetables.
  • Serve over polenta for a cozy, bowl-style dinner.

How to Store and Make Ahead

This cherry pasta sauce is a great make-ahead option and tastes even better the next day.

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator.
  • Reheat: Warm gently on the stove with a splash of water if needed to loosen.

FAQ

What does cherry pasta sauce taste like?

Cherry pasta sauce tastes mostly like a rich tomato sauce, but with a subtle sweet-tart finish that makes it feel deeper and more balanced. The cherries soften as they simmer and blend into the sauce rather than tasting like dessert. It pairs well with garlic, herbs, and Parmesan.

Can I use frozen cherries in cherry pasta sauce?

Yes, frozen cherries work very well and are often more convenient than fresh. You can add them straight to the pot with no thawing needed. Just chop them if they are large, and simmer long enough so they soften and blend into the sauce for smooth flavor.

How do I keep cherry pasta sauce from tasting too sweet?

Use tart cherries or tart cherry juice, and keep the amount moderate so the sauce stays savory. If it still tastes too sweet, add a pinch more salt and a small splash of vinegar or lemon juice. A little extra garlic and red pepper can also rebalance the flavor.

Can I blend cherry pasta sauce smooth?

Yes, you can blend it with an immersion blender for a silky texture, especially if you prefer no visible cherry pieces. Blend after simmering so the cherries and onions are fully tender. If the sauce becomes too thick after blending, loosen with a splash of water or broth.

What pasta works best with cherry pasta sauce?

Thicker shapes like rigatoni, penne, and fusilli hold the sauce well, but spaghetti works too if you like a classic bowl. For a richer meal, try fresh pasta or egg noodles. Finish with Parmesan and basil to bring out the sauce's sweet-and-savory balance.

The Traverse Bay Farms Promise

  • 38+ National Food Awards for Flavor and Quality
  • Proudly Family-Owned and Operated in Northern Michigan
  • Crafted with as Much Michigan-Grown Fruit as Possible
  • Made in the USA with Trusted Ingredients

Customer Testimonials

"I was surprised how balanced it tasted. It is still savory, but the cherry note makes it feel special."

— Nina L., Pittsburgh, PA

"We served this with meatballs and everyone asked what was in the sauce. It is now in our rotation."

— Mark D., Omaha, NE

Ready to Make This Recipe?

Pick up Traverse Bay Farms Montmorency Tart Cherry Juice — award-winning, Michigan-grown, and shipped nationwide.

Shop Tart Cherry Juice
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