Roasted Cherry Tomato Sauce Recipe
A rich, jammy roasted cherry tomato sauce made with fresh tomatoes,onion, garlic, herbs, and olive oil. No peeling or stovetop simmering required – just roast, blend, and use it for pasta, pizza,sandwiches, or easy freezer meals.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Main Course, sauce
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 88kcal
- 2 pounds cherry tomatoes, stems removed (about 6 cups)
- 1 yellow onion, roughly chopped
- 4 garlic cloves, smashed and skins removed
- 3 sprigs fresh thyme, stems removed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup extra-virgin olive oil
- 1 handful fresh basil leaves
- pinch of red pepper flakes (optional)
Preheat the oven to 400 degrees F.
Onto a large baking sheet, place the cherry tomatoes, onion, garlic, thyme, salt, and pepper. Pour olive oil over all ingredients, and stir with a large spoon, making sure to coat all of the ingredients really well with olive oil. Spread vegetables out evenly.
Roast for 1 hour, until the tomatoes have burst and shriveled, and onions are caramelized.
Carefully transfer half of ingredients on sheet pan (you will purée your sauce in two batches) into a food processor or blender. Make sure that you scrape off all the crunchy bits stuck on the pan - that's flavor! Add fresh basil (and red pepper flakes, if using) and blend until you reach your desired consistency and texture.
Transfer sauce to a medium bowl and purée the remaining ingredients.
Pour sauce into canning jars and store in the refrigerator for up to 5 days. Or, store it in the freezer (make sure to leave at least 1-inch of space at the top of the jar for expansion) for up to 3 months. You will have about 3 ½ cups of sauce.
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- Store cooled roasted cherry tomato pasta sauce in an airtight container in the fridge for up to 5 days. To freeze, transfer the cooled sauce to freezer-safe containers or bags (leave room to allow for expansion) and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently in a skillet over medium-low heat until warmed through.
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