This Easy Roasted Cherry Tomato Sauce is a burst of summer in a jar! Just roast sweet cherry tomatoes with garlic and olive oil, and you’ll have a fresh sauce that’s full of flavor.
The best part? You won’t believe how simple it is to whip up! I love to toss it over pasta or use it as a dip for bread. It’s like a little taste of sunshine on your plate! ☀️
Key Ingredients & Substitutions
Cherry Tomatoes: Fresh cherry tomatoes are essential for this sauce. If they’re out of season, substitute with grape tomatoes or even canned whole tomatoes for a different flavor profile.
Garlic: Whole garlic cloves roast beautifully, adding sweetness. If you have garlic powder, you can add it after blending for a milder flavor, but fresh is always best!
Olive Oil: This enriches the sauce’s flavor. You can swap it with avocado oil or any neutral oil if you prefer something lighter.
Herbs: Dried oregano is great, but if you have fresh herbs like basil or thyme, use those for a fresher taste. Just adjust the amount since fresh herbs are usually more potent.
Balsamic Vinegar: This adds depth to the sauce. If you don’t have it, other flavored vinegars or a splash of lemon juice can brighten the sauce.
How Do You Get the Perfect Roasted Flavor?
Roasting the ingredients is the key to a deep, rich flavor in this sauce. Here’s how to master it:
- Set your oven to 400°F (200°C) for the perfect roasting temperature.
- Spread the tomatoes and garlic in a single layer to ensure even roasting. Overcrowding leads to steaming rather than roasting!
- Keep an eye on them after 25 minutes. When they wrinkle and burst, you know they’re ready!
- Don’t skip squeezing the roasted garlic into the sauce as it adds a sweet, caramelized flavor.
- Blend to your desired consistency—smooth for a classic sauce, or leave some chunks for texture!
With these tips and your ingredients ready, you’re set to create a sauce that sings with flavor!
Easy Roasted Cherry Tomato Sauce
Ingredients you’ll need:
- 2 pints cherry tomatoes (about 4 cups)
- 4 cloves garlic, peeled and left whole
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 teaspoon dried oregano or a few fresh sprigs of thyme/oregano
- 1 tablespoon balsamic vinegar (optional, for depth)
- Fresh basil leaves, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
How much time will you need?
This recipe takes about 10 minutes to prepare and around 30 minutes to roast in the oven. In total, you’re looking at about 40 minutes from start to finish!
Step-by-step instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting our cherry tomatoes to get that rich flavor.
2. Prepare the Baking Dish:
Grab a large baking dish or a rimmed sheet pan. Spread the cherry tomatoes and whole garlic cloves evenly across the bottom.
3. Drizzle and Season:
Next, drizzle the olive oil over the tomatoes and garlic. Then, sprinkle the salt, pepper, red pepper flakes (if you like a bit of heat), and dried oregano or your fresh herbs on top. Let’s make those flavors shine!
4. Toss it Up:
Gently toss everything together with your hands or a spatula so that the tomatoes and garlic are nicely coated in the oil and seasonings.
5. Roast the Ingredients:
Now, place the baking dish in the oven and roast for about 25-35 minutes. You want the tomatoes to blister, burst, and soften nicely—this is where the magic happens!
6. Cool Down a Bit:
When the roasting time is up, take the baking dish out of the oven and let it cool for a few minutes. Be careful, as it will be hot!
7. Squeeze the Garlic:
Once it’s cool enough to handle, squeeze the roasted garlic out of its skins and mix it back into the tomatoes. This garlic will add a sweet and creamy flavor!
8. Blend the Sauce:
Using an immersion blender, food processor, or regular blender, pulse the roasted tomatoes and garlic until they reach your desired sauce consistency—smooth for a classic sauce or a bit chunky if you prefer some texture.
9. Add Balsamic and Season:
If you’re using it, stir in the balsamic vinegar at this stage. Taste the sauce and adjust the seasoning if needed—maybe a bit more salt or pepper?
10. Serve It Up:
Your sauce is now ready! Serve it warm over your favorite cooked pasta or use it as a delightful topping for grilled chicken, fish, or bruschetta. It’s super versatile!
11. Garnish and Enjoy:
Don’t forget to garnish with fresh basil leaves and grated Parmesan cheese if you like. This adds a lovely finish and enhances the flavor beautifully!
Enjoy your fresh, flavorful, and easy roasted cherry tomato sauce!
Frequently Asked Questions (FAQ)
Can I Use Frozen Cherry Tomatoes for This Sauce?
Yes, you can use frozen cherry tomatoes, but they may release more water when cooked. Just ensure to thaw them completely first—ideally overnight in the fridge or quick-thaw in a microwave. You might need to adjust your roasting time slightly as frozen tomatoes will take longer to blister.
How Long Can I Store Leftover Sauce?
This roasted cherry tomato sauce can be stored in an airtight container in the fridge for up to 5 days. If you want to keep it longer, consider freezing it in portions! It can last in the freezer for about 3 months. Just thaw overnight in the fridge before reheating.
What’s the Best Way to Thicken the Sauce?
If your sauce turns out a bit too thin, you can thicken it by simmering it on the stove over medium heat for a few additional minutes. Alternatively, stirring in a splash of tomato paste can also help enrich and thicken the sauce without altering the flavor too much!
Can I Add Other Vegetables or Ingredients?
Absolutely! Feel free to customize your sauce. Onions, bell peppers, or even zucchini can be roasted alongside the tomatoes. Just chop them roughly to match the size of the tomatoes, and adjust the roasting time to ensure everything is cooked evenly.
