Wondering what to do with all of your cherry tomatoes? Want a quick, easy delicious fresh tasting sauce for pasta or chicken? Try my quick and easy Roasted Cherry Tomato Sauce! You can use an immersion blender (paid link) to completely blend it into a sauce, or freeze it as is for bruschetta, or to have roasted tomatoes on hand. The choice is yours! I like having a mixture of both on hand for different purposes. (Updated August 31, 2020)
This post does contain affiliate links which means that if you click on them and/or buy something I may earn a small commission -at no extra cost to you. I only recommend the things I actually use in my kitchen. By clicking and buying these items, you help keep my recipe blog running. Thank you!Use fresh cherry tomatoes from your garden or the farmer’s market or even the grocery store!
Grab some fresh tomatoes from your local farmer’s market or pick some from your garden. This sauce is super easy to make and you can freeze it in portions for later. No need to peel or seed the tomatoes! The cherry tomatoes make it a very creamy sauce and if you use a variety of cherry tomatoes such as Sun Gold (yellow ones) it will also be sweet. It’s great for pastas, casseroles, pizza sauce (thicken with a little tomato paste), over veggies and more!
Be sure and check out my other tomato sauce recipe:
Instant Pot Homemade Tomato Sauce – No peeling, coring or seeding!
Quick and Easy Roasted Cherry Tomato Sauce
- 6 c. cherry tomatoes about 2 pounds- stems removed. I like using cherry tomatoes, grape tomatoes try using mixing different varieties if you can, Sungold (the small yellow ones) make a very sweet sauce.
- olive oil spray I like to put a basil or oregano oil into my Olive Oil Sprayer
- 3 garlic cloves minced
- Kosher salt and pepper to taste
- 1/2 c. fresh basil finely chopped
- splash of red wine about 1 T. if desired (adding wine gives it a more mature taste if you want it more of a "fresh tomato taste," then leave it out.
- Preheat oven to 425°.
- Line a baking sheet with foil.
- Place tomatoes in a single layer in the pan.
- Spray tomatoes with olive oil and dot with minced garlic.
- Sprinkle salt and pepper over tomatoes.
- Bake about 25-30 min until roasted and may be slightly blackened. Cool slightly.
- At this point you can spoon it over cooked chicken or pasta and add finely shredded fresh basil or what I like to do is to put it in the food processor, add the basil and lightly pulse until desired consistency. Add a splash of wine if desired. If you like it chunky, then barely pulse it. If you want more of a sauce, then process it fully. Use within a week or freeze it in small batches in vacuum sealed bags for later.
I used this recipe as just a very rudimentary baseline but, that was a wise decision.
I used the largest baking sheet I could find, lined with foil and greased with butter. Proceeded to occupy with my garden fresh Sun Gold Cherries and a handful of Super Sweet 100’s along with 2 ripe, red Jimmy Nardello sweet peppers. I then roasted on the grill (gas, sigh) for about an hour and seasoned the platter with sea salt, fresh ground blk pepper, and garlic powder (while roasting). After roasting, straight to the blender with about 1/4 cup of garden fresh basil and a solitary sprig of young garden fresh thyme. While blending, I shaved fresh parmesan to the jaws of life to taste. This is one of the best garden fresh tomato/pasta sauces I’ve ever had. Cheers to the author.
I love the Sun Gold and the Super Sweet 100’s. So glad you loved the sauce. Thanks so much for commenting!