Quick and Easy Roasted Cherry Tomato Sauce tastes so fresh and you can use it in a million ways! No need to peel or seed the tomatoes! Freeze it for later to make soups, pastas, casseroles, pizza sauce (thicken with a little tomato paste) and more!
- 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.
Depending on the sweetness of your tomatoes, you may want to add a tiny bit of sugar (1-2 tsp) if you feel your sauce isn’t sweet enough. If you use all Sun Gold Tomatoes, then it will be really sweet. I try to do a mixture of those with regular cherry tomatoes. See what works for you. If you want a thicker sauce (for pizza sauce, etc) mix in a 6 oz can of tomato paste with the basil.