The best choice
Plum tomatoes are the safest starting point for sauce because they are usually meatier and less watery. They cook down into a thicker texture and give you a sauce that feels deliberate rather than thin.
When cherry tomatoes work
Cherry tomatoes make a sweeter, brighter sauce, especially if you roast them first. They are not always the cheapest option, but they can give excellent flavour with very little effort.
What to look for
- Ripe fruit with good colour.
- Enough flesh to cook down well.
- Balanced sweetness and acidity.
- No mould, sour smell or damaged wet patches.
Simple method
Cook onion gently, add garlic, add tomatoes, season and simmer until the sauce thickens. For deeper flavour, roast the tomatoes first and then blend them into the pan.