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.
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!
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 or stuffed shells. It’s also pretty fantastic to add to pizza as a creamy sauce.
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.
I made this video to show you how to make this recipe. 🙂
Tomato Sauce Ingredients
- cherry tomatoes
- onion powder
- olive oil
- 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. Oops.
Sprinkle your onion powder over the tomatoes. Take a picture and completely miss the onion powder being sprinkled. Oops.
Note: If you’d like to, you can sub 1/4 cup fresh chopped onion instead of onion powder.
Also add a clove of garlic. No need to mince it, the food processor will do the work for you at the end.
Bake for 35 minutes until your tomatoes are all wrinkly and bursting.
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!
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Roasted Cherry Tomato SaucePrint
- 4 cups cherry tomatoes stems removed
- 1 clove garlic
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 1/3 cup fresh basil
- salt + pepper to taste
- Preheat oven to 425 degrees F.
- Spread tomatoes and clove of garlic in a single layer in a pan. Drizzle with olive oil. Sprinkle with onion powder.
- Bake for 35 minutes, your tomatoes should be wrinkly and bursting.
- Let cool for a few minutes, then put tomatoes in food processor. Add fresh basil and salt + pepper to taste in food processor.
- Blend to the sauce is smooth and creamy. Enjoy!