Make the most of season with this surprisingly simple and delicious Roasted Cherry Tomato Sauce. This sauce is delicious on pasta, sandwiches and pizza!
I first made this recipe when I had an excess of cherry tomatoes and wanted to make some quick, simple and delicious. And boy was I happy with the result! This sauce is insanely easy to make and makes a delicious punch of fresh flavor.
If you want you can add fresh herbs such as basil , thyme or parsley. But I like to keep it simple and straightforward with just tomatoes, a little onion, red bell peppers and garlic. It's fantastic served with pasta or as a dipping sauce. It's also great on pizzas and sandwiches. Enjoy!
More sauces and condiments you will love.
- Baking sheet or casserole dish
- Blender, or you can also use a hand blender
- Cherry tomatoes: Straight from the garden is great, but you can use any kind of tomatoes you like.
- Olive oil
- Balsamic Vinegar
- Black pepper
- Red bell pepper
- Garlic cloves
This delicious tomato sauce is fantastic on pasta and pizzas. And works great on sandwiches or as a dip.
I kept the sauce simple but feel free to get creative with add ins.
It's great blended up with a little fresh basil, parsley or thyme. You can even add a splash of cream or lemon juice if you prefer. For a spicier sauce add in some red pepper flakes before roasting.
Made this Roasted Cherry Tomato Sauce recipe? Let me know what you think in the comments!
Roasted Cherry Tomato Sauce
- Baking Sheet
- 6 cups cherry tomatoes
- 1 tbsp sugar
- 2 tbsp balsamic vinegar
- ½ onion, roughly chopped
- 1 red bell pepper, cut into segment
- 4-6 cloves of garlic
- olive oil
- black pepper
- Preheat the oven to 400 degrees F.
- In a large bowl combine cherry tomatoes with sugar, balsamic vinegar, a drizzle of olive oil and a good pinch of salt and black pepper. Stir to combine and then pour onto a baking sheet or casserole dish. Nestle in the piece of bell pepper and onion. And place the garlic cloves (with the skins on) in the middle. Drizzle with a little more olive oil and season with salt and pepper. Roast at 400 F for about 45 minutes.
- Remove from the oven and allow to cool slightly. Remove the garlic from the pan. Then transfer the remaining contents to a blender. Squeeze the garlic pulp from the skins into the blender. Then blend until smooth.
- Transfer into jars with lids and store in the fridge until ready to use. The sauce will stay fresh up to five days in the fridge or you can freeze it for up to 6 months. Enjoy!
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