There are few kitchen aromas more intoxicating than that of tomatoes slowly caramelizing in a hot oven. It’s a scent that promises warmth, depth, and a flavor that’s both comforting and vibrant. This Roasted Cherry Tomato Sauce is the embodiment of that promise. It takes the humble, sun-kissed sweetness of cherry tomatoes and, through the simple magic of roasting, transforms them into a rich, complex, and utterly irresistible sauce. Forget simmering a pot on the stove for hours; this recipe is my go-to secret weapon for achieving incredible depth of flavor with minimal effort. It’s the kind of sauce that makes a simple bowl of pasta feel like a gourmet meal, and it’s so easy you’ll wonder why you ever bought the jarred stuff.
Whether you have an abundance of summer tomatoes from the garden or just want to elevate a weeknight dinner, this recipe is your answer. Let’s get roasting!
Why You’ll Love This Roasted Cherry Tomato Sauce
- Incredible Depth of Flavor: Roasting concentrates the tomatoes’ natural sugars, creating a sauce that is simultaneously sweet, savory, and packed with umami. The caramelized garlic adds a mellow, nutty richness that is simply divine.
- Effortlessly Simple: This is a true “set it and forget it” recipe. Most of the work is done by your oven, making it perfect for busy weeknights or lazy weekends. Just toss, roast, and blend!
- Endlessly Versatile: Don’t just stop at pasta! Use this sauce as a base for pizza, a topping for grilled chicken or fish, a dip for crusty bread, or a flavor-packed spread for sandwiches and bruschetta.
- Minimal, Fresh Ingredients: You only need a handful of simple, wholesome ingredients to create something truly special. It’s the perfect way to celebrate the beauty of fresh produce.
Ingredients & Equipment
Ingredients
- Cherry Tomatoes: 2 pounds (about 4 pints) of cherry or grape tomatoes. A mix of colors is beautiful!
- Garlic: 5-6 large cloves, peeled and lightly smashed. Feel free to add more if you’re a garlic lover!
- Extra Virgin Olive Oil: ¼ cup of good quality olive oil. It makes a difference.
- Seasoning: 1 teaspoon kosher salt and ½ teaspoon freshly cracked black pepper, or to taste.
- Herbs (Optional): A few sprigs of fresh thyme or oregano, or 1 teaspoon of dried Italian seasoning.
- For Finishing (Optional): A handful of fresh basil leaves, a splash of balsamic vinegar, or a pinch of red pepper flakes for heat.
Equipment
- A large, rimmed baking sheet
- A blender (a standard blender, food processor, or an immersion blender will work)
- Spatula
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Spread the cherry tomatoes and smashed garlic cloves in a single layer on your rimmed baking sheet.
- Season and Toss: Drizzle the olive oil over the tomatoes and garlic. Sprinkle with salt, pepper, and any dried herbs you’re using. Toss everything together with your hands until evenly coated. If using fresh herb sprigs, nestle them amongst the tomatoes.
- Roast to Perfection: Place the baking sheet in the preheated oven and roast for 25-30 minutes. You’re looking for the tomatoes to be blistered, bursting, and beautifully caramelized in spots. The garlic should be soft and fragrant.
- Cool Slightly: Remove the baking sheet from the oven and let it cool for about 5-10 minutes. This makes it safer to handle and blend. Be sure to remove any woody herb stems (like from thyme) before proceeding.
- Blend it Up: Carefully transfer the entire contents of the baking sheet—tomatoes, garlic, and all the delicious pan juices—to your blender or food processor. If using an immersion blender, you can blend directly in a deep pot. Add any finishing touches like fresh basil or red pepper flakes.
- Customize Your Consistency: Pulse or blend the sauce until it reaches your desired consistency. For a rustic, chunky sauce, just a few pulses will do. For a silky smooth sauce, blend on high for a minute or so. Taste and adjust seasoning if necessary.
Pro Tips for the Perfect Sauce
- Don’t Crowd the Pan: For the best caramelization, ensure your tomatoes are in a single layer with a little bit of space. If they are piled on top of each other, they will steam instead of roast. Use two baking sheets if necessary.
- Balance the Acidity: If your tomatoes are particularly acidic, a tiny pinch of sugar or a small splash of balsamic vinegar added during the blending step can beautifully balance the flavors.
- Save the Fresh Herbs for Last: For the brightest flavor, add delicate fresh herbs like basil or parsley after roasting, blending them into the finished sauce. Hardier herbs like thyme and oregano can withstand the roasting process.
- Make a Double Batch: This sauce is so delicious and versatile, you’ll be glad you made extra. The recipe scales up beautifully, so don’t hesitate to roast 4 or even 6 pounds of tomatoes at once.
Storing Leftovers
One of the best things about this sauce is how well it stores, allowing you to enjoy that roasted summer flavor anytime.
Refrigeration: Allow the sauce to cool completely before transferring it to an airtight container or jar. It will keep well in the refrigerator for up to 5-7 days.
Freezing: This sauce freezes like a dream! Let it cool completely, then pour it into freezer-safe bags or containers, leaving a little space at the top for expansion. It will last for up to 6 months in the freezer. For ultimate convenience, freeze the sauce in an ice cube tray. Once frozen solid, transfer the sauce cubes to a freezer bag. This allows you to grab just a few cubes at a time to enrich soups, stews, or other dishes!
Print
Roasted Cherry Tomato Sauce
- Total Time: 35 minutes
- Yield: 2 cups
- Diet: Vegan
Description
A rich and flavorful roasted cherry tomato sauce that’s perfect for pasta, pizza, or as a base for other dishes.
Ingredients
2 pints cherry tomatoes
4 cloves garlic, peeled
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano (optional)
1/4 cup fresh basil leaves, chopped
1 tbsp balsamic vinegar (optional)
Instructions
1. Preheat the oven to 400°F (200°C).
2. Spread the cherry tomatoes and garlic cloves on a baking sheet.
3. Drizzle with olive oil and season with salt, pepper, and oregano if using. Toss to coat evenly.
4. Roast for 20–25 minutes, or until the tomatoes are blistered and soft.
5. Transfer the roasted tomatoes and garlic to a blender or food processor.
6. Add fresh basil and balsamic vinegar if using. Blend until smooth or to desired consistency.
7. Taste and adjust seasoning if needed.
8. Use immediately or let cool and store in the fridge for up to 5 days.
Notes
For a chunkier sauce, pulse the mixture instead of fully blending.
This sauce can be frozen for up to 3 months—store in airtight containers.
Delicious over pasta, on pizza, or as a dip for crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Italian