ROASTED Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!
My life has officially been taken over by tomatoes. Is there anything else to talk about except tomatoes right now? Tomato this, tomato that, do the tomato dance.
Do you know how many cherry tomatoes are in this big bowl below? 16 cups! And there’s a few plants that need to be picked… so double that or more. And that’s just cherry tomatoes!
The Best Cherry Tomato Sauce
This is my absolute favorite cherry tomato sauce. I’m a bit biased, but it’s been made by thousands of people, so trust those people and make it too! Pretty much once you make it, you’ll come back to it time and time again!
The key to this recipe is first we oven roast the tomatoes – oh yeah, baby. Then after that we throw them in a food processor with some fresh basil and season them. Then it’s made! It’s that easy.
This homemade sauce doesn’t require you to simmer over the stove for 2 hours. I really love this creamy sauce over pasta, with lasagna, stuffed shells. It’s also pretty fantastic to add to pizza as a creamy sauce.
So when you pick your cherry tomatoes, change it up a bit and make some sauce.
Tomato Sauce Ingredients
- cherry tomatoes
- onion powder
- basil
- garlic powder
- salt and pepper
How to Make Cherry Tomato Sauce
Gather your tomatoes, make sure to take the stems off.
Put them in a pan, single layer. I was making a few batches so I had multiple pans.
Drizzle your olive oil over the tomatoes. Take a picture and completely miss the olive oil coming out of the bottle.
Sprinkle your onion powder over the tomatoes. Take a picture and completely miss the onion powder being sprinkled.
How to roast cherry tomatoes
Bake for 35 minutes until your tomatoes are all wrinkly.
Let them cool for a few minutes, then put them in the food processor with your other ingredients. Give it a few pulses until creamy, it doesn’t take more than that!
And you are left with some creamy, amazing smelling cherry tomato sauce!
This makes 3 cups of sauce. Feel free to use immediately after, put in the fridge for tomorrow, or freeze (in a freezer bag) for a few months later.
How to Freeze Tomato Sauce
Once the sauce cools down, add the sauce into freezer bags. I like to separate each bag into 2-3 cups of sauce, knowing that’s how much I’ll need fora recipe.
Whenever I freeze sauce, puree, diced/stewed tomatoes, I always put in a freezer bag and lay flat while pressing it out, so it’s as thin as possible. Then once it’s frozen, I stand it up. This saves space and lets you have a better organized freezer.
To deforst, place in the refrigator the night before. Alternatively you could defrost it in the microwave in a few minutes.
I hope you enjoy this Roasted Creamy Cherry Tomato Sauce – it’s one of my favorite Summer recipes!
Need more Tomato Recipes?
Stewed Tomatoes
Diced Tomatoes
Slow Cooker Cherry Tomatoes
Sun-dried Tomatoes
100 Cherry Tomato Recipes
Pin for later:
Roasted Cherry Tomato Sauce
PrintIngredients
- 4 cups cherry tomatoes stems removed
- 1/4 teaspoon onion powder
- 2 tablespoons olive oil
- 1/3 cup fresh basil
- 1/2 teaspoon garlic powder
- salt + pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Spread tomatoes single layer in a pan. Drizzle with olive oil. Sprinkle with your onion powder.
- Bake for 35 minutes, your tomatoes should be wrinkly.
- Let cool for a few minutes, then put tomatoes in food processor.
- Add fresh basil, garlic powder and salt + pepper to taste in food processor.
- Blend to smooth and creamy.
- Use it right away, or throw it in the fridge to use tomorrow, or freeze it for next month.
- Enjoy!
Video:
Nutrition Information:
Helen Taylor says
I made the sauce today with cherry tomatoes from my garden and it is delicious. Also used basil leaves from my garden. It’s in the freezer for future use. Thank you for sharing.
Pamela says
Hey Helen, I’m so happy you liked this tomato sauce! Thanks for commenting, hope you keep on making it. 🙂
Janet says
While roasting your cherry tomatoes do you use parchment paper on your pan?
Pamela says
Hey Janet, no I don’t. The tomatoes get pretty juicy, so you don’t have to worry about them roasting and sticking to the pan. It’s pretty easy cleanup in my opinion.
Janet says
Thank you so much for replying so quickly…
DonnaT says
Could I can the sauce? If so, how long? Hot or cold canner? I love how simple this is! Thank you!