Recipes

Oven Roasted Cherry Tomato Sauce

oven roasted cherry tomato sauce

The first frost of the season hit here in Saskatchewan this week, so my kids helped bring in the remainder of the cherry tomatoes from our small container gardens. With three huge bowls full, I was happy to have more cherry tomatoes for roasting. This roasted cherry tomatoes recipe is my go-to. Use the roasted tomatoes as a topping for wraps or sandwiches, or freeze and use in the winter for soups and spaghetti sauce.

creamy cherry tomoato sauce

In that recipe, the tomatoes are sliced in half because they’re still chunky in your recipe. In this tomato sauce recipe, you can roast the cherry tomatoes whole because you blend them up afterwards, which makes the process somewhat less labor intensive. It’s still super-easy whichever recipe you choose. Check out this one:

5.0 from 1 reviews
Oven Roasted Cherry Tomato Sauce
Serves: Approx 3 Cups
 
Ingredients
  • Approximately 3-4 cups cherry tomatoes (it doesn't really matter, no precise measurement needed)
  • 2 Tbsp olive oil
  • ½ tsp onion powder
  • 1 Tbsp basil
  • 2 garlic cloves, minced
  • salt + pepper to taste
Instructions
  1. Preheat oven to 425 degrees
  2. Spread out the cherry tomatoes on a baking sheet, no need to slice in half
  3. Drizzle with olive oil, then sprinkle with onion powder and salt
  4. Bake for 30-35 minutes (your tomatoes will be wrinkly and your house will smell delicious!)
  5. Let cool for a few minutes, then scoop them into your blender or food processor (I use my Ninja for this)
  6. Add basil, garlic and pepper.
  7. Blend until smooth (less than a minute needed)

 

 

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