March 05, 2021

Back to All Recipes

Cherry Tomato Basil Sauce: Every day should be quesadilla day. Our easy, keto-friendly take on the classic. Makes 3 Quesadillas.


  • 1 jar Sonoma Gourmet Cherry Tomato Basil Sauce
  • 3 tablespoons unsalted butter
  • 6 flour tortillas
  • 12 ounces fresh mozzarella, thinly sliced or torn
  • 1/2 cup fresh basil, roughly chopped
  • 3 teaspoons balsamic vinegar, plus more for garnish
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat the oven to 200 degrees F.
  2. Heat the sauce in a medium saucepan for 5 minutes and then set aside.
  3. Heat a skillet and add 1 tablespoon of butter. Once the butter has melted, place a tortilla in the skillet and let heat for 10 seconds.
  4. Spread a few spoonfuls of sauce over the tortilla, going almost to the edge.
  5. Add 1/3 of the mozzarella, 1/3 of the basil, a teaspoon of balsamic, and a pinch of salt and pepper. Top with the other tortilla and press down with your spatula for 30 to 45 seconds, checking the bottom to make sure it isn’t burning.
  6. Carefully flip the quesadilla using two spatulas and cook for another 2 to 3 minutes until the other side is golden brown and the cheese is melted.
  7. Slide the quesadilla onto a plate and put in the oven while you make the other quesadillas.
  8. Once all quesadillas are done cooking, move them to a cutting board and cut into wedges. Drizzle each wedge with more balsamic and serve with a side of sauce for dipping.
Caprese quesadillas made with Sonoma Gourmet's cherry tomato basil sauce Caprese quesadillas made with Sonoma Gourmet's cherry tomato basil sauce

In This Recipe

Sonoma Gourmet Cherry Tomato Basil Sauce

Cherry Tomato Basil Sauce


Leave a comment

Please note, comments must be approved before they are published