Cherry Tomato Sauce
Cherry Tomato Sauce is a simple oven-roasted, blend-and-serve recipe made with cherry tomatoes, garlic, and fresh basil for a rich, creamy sauce with no added cream.
Servings: 8
Ingredients
- 2 pints 4 cups cherry tomatoes, rinsed
- ½ red onion thick sliced
- 5 cloves garlic
- ¼ cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup fresh basil leaves
- 2 tablespoons tomato paste optional, for deeper flavor
Instructions
- Preheat oven to 400 degrees F.
- Add the cherry tomatoes, red onion, garlic, olive oil, thyme, salt, and pepper to a large baking dish (a 9-inch by 13-inch ceramic dish works well). Toss to coat.
- Roast for 40 to 45 minutes, until the tomatoes burst and everything just starts to char.
- Remove from the oven and let rest for about 5 minutes.
- Transfer everything to a blender. Add the fresh basil and tomato paste, if using. Blend until smooth.
- Taste and adjust salt and pepper as needed.
- Serve warm, or cool and store in an airtight container in the fridge for up to 3 days. To freeze, bring to room temperature, transfer to silicone molds, and freeze for up to 4 months.
Notes
- The tomato paste is optional, though it adds a deeper, more concentrated tomato flavor. It blends in smoothly alongside the roasted vegetables and basil, so there's no extra cook step required.
- For a thicker sauce, transfer the blended mixture to a saucepan over medium heat and simmer for 10 to 15 minutes.
- Garden-grown, store-bought, or farmers market cherry tomatoes all work well in this recipe.