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 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 13, 2023)
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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:
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.