SIMPLE, FRESH, AND BURSTING WITH FLAVOR
This roasted cherry tomato sauce beats store-bought every time.
If you’ve never made your own roasted cherry tomato sauce, this is your sign to start. With just a few simple ingredients, you’ll have a sauce that’s richer, fresher, and far more delicious than anything from a jar. The roasting process caramelizes the tomatoes, concentrating their natural sweetness while giving the sauce a depth of flavor you just can’t get otherwise.
What makes this recipe so special is how versatile it is. Toss it with pasta, spoon it over pizza, or serve it alongside roasted vegetables and grilled proteins. It also makes a wonderful base for soups or a dipping sauce for.
The recipe calls for extra virgin olive oil (EVOO), a heart-healthy oil known for its antioxidants and smooth, peppery flavor. You’ll also use fresh basil, which adds a fragrant sweetness, and thyme, an earthy herb that deepens the savory notes. If fresh basil isn’t available, dried basil works perfectly too.
This sauce is naturally gluten-free, vegan, and just uses a handful of simple ingredients, proof that simple ingredients can create big flavor. And the best part? It stores beautifully, making it a great recipe to prep ahead for quick weeknight meals
Roasted Cherry Tomato Sauce
Simple, fresh, and bursting with flavor, this roasted cherry tomato sauce beats store-bought every time.
INGREDIENTS
- ~2lbs / 1KG cherry tomatoes, stems removed
- 3 Tbsp extra virgin olive oil, plus a little more for roasting
- 1 large yellow onion, diced
- 2 Tbsp fresh garlic, chopped
- 1/4 cup fresh basil leaves or 1 tbsp dried
- 1 tsp dried thyme
- salt & pepper to taste
INSTRUCTIONS
- Preheat the oven to 400 ℉ / 200 ℃
- Toss the tomatoes with a little oil to lightly coat, then spread out in an even layer onto a lined baking dish/pan. Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, and set aside.
- Add the 3 Tbsp of extra virgin olive oil to a heavy-bottomed sauce pot. Heat over medium heat until the oil begins to shimmer. Add the onions and cook, stirring occasionally, until they start to soften, about 4-5 minutes.
- Add the garlic, and continue cooking for another few minutes.
- Add the roasted tomatoes (including all of the cooking liquid in the pan), and the herbs, and stir to combine. Season with salt and pepper, to taste.
- Turn the heat down to low, partially cover the pot with the a lid, and let simmer for at least 25 minutes and up to an hour if you have the time. Stir every 10 min or so.
- Remove the pot from the heat, and let cool for 15-20 minutes. Transfer the sauce to a blender (or use an immersion blender), and blend. You can make the sauce smooth or a bit chunky, according to your preference.
- Use now or save for later - the sauce will keep for up to a week in the refrigerator, or 3 months in the freezer (in an air-tight container). Enjoy!!
