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.
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:
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
- Preheat oven to 425 degrees
- Spread out the cherry tomatoes on a baking sheet, no need to slice in half
- Drizzle with olive oil, then sprinkle with onion powder and salt
- Bake for 30-35 minutes (your tomatoes will be wrinkly and your house will smell delicious!)
- Let cool for a few minutes, then scoop them into your blender or food processor (I use my Ninja for this)
- Add basil, garlic and pepper.
- Blend until smooth (less than a minute needed)
That looks delicious and sounds easy enough for me to make so I will definitely be trying this recipe! I love cheery tomatoes so I am sure I will love too!
This sounds really good! I may try making it….
I love tomatoes and this sauce sounds delicious.I was wondering if you could give us some ideas how you use it once it’s made.I would love to hear if it’s pasta or salads or whatever.
Wow this seems so easy to make and sounds delicious.
Never thought about making sauce out of cherry tomatoes, but it sounds great so I will have to give it a try!