Easy Roasted Cherry Tomato Sauce
If you have a bunch of cherry tomatoes and want an easy way to turn them into something really flavorful, this roasted cherry tomato sauce is the move. The tomatoes roast down into a rich, slightly sweet sauce with just a few simple ingredients, and the whole thing only takes about 5 minutes of prep. From there, the oven does the work, making this a mostly hands-off recipe that turns into a simple pasta dinner, a dip for crusty bread, or a quick topping for flatbread.
I’ve been making this recipe every summer for years whenever I have more cherry tomatoes than I know what to do with. It’s one of those recipes I come back to because it’s so reliable and lets really good ingredients shine without a lot of effort. Roasting the tomatoes brings out their natural sweetness, and with just garlic, olive oil, and a little salt, it turns into a sauce that tastes like you did way more than you actually did.
If you have an abundance of summer produce, there are a few other recipes you might love. My Cherry Tomato Salsa is another great way to use up extra tomatoes, and the Watermelon Tomato Gazpacho is perfect when you want something light and refreshing. Another great option in the summer is to make salad, like this Italian Green Bean Salad and Cucumber Tomato Mediterranean Salad.
Ingredient spotlight
This is not a full list of the ingredients, but a spotlight on a few that are worth mentioning so that you understand what makes this recipe so special. See the recipe card for the full ingredient list.
- Cherry Tomatoes – Cherry tomatoes are perfect for this recipe because they’re naturally sweet and don’t require any chopping. You can also use grape tomatoes. If using larger tomatoes like Roma, cut them into 1–2 inch pieces before roasting.
- Garlic – Whole garlic cloves roast down into a soft, slightly sweet, caramelized flavor that really makes this sauce. Use plenty of cloves for the best flavor, and just remove the papery skins, no chopping needed.
- Extra Virgin Olive Oil – Olive oil helps create the base of the sauce and prevents the tomatoes from burning as they roast. Since it’s a key part of the flavor, using a good quality olive oil will make a noticeable difference.
How to make roasted cherry tomato pasta sauce
In a casserole dish, add the cherry tomatoes, peeled garlic cloves, extra virgin olive oil and salt. Roast at 450F for 30 minutes. While the tomatoes are roasting, cook the pasta according to the directions on the box. Right before draining the pasta, take about 1/2 cup of the pasta water. Drain the pasta. Drizzle the pasta with about 1 tablespoon of olive oil if the pasta is done cooking before the tomatoes are done roasting. Once the tomatoes and garlic are done roasting, remove them carefully and press on the garlic cloves with a fork to smash them. You can also smash some of the roasted tomatoes with a fork. Stir the sauce ingredients together well. Add the cooked pasta and chopped basil tot the sauce. Stir well. Add about 1/4 cup of the reserved pasta water and stir well. Continue to add more about 1 tablespoon at a time until the sauce reaches your desired consistency and is coating the pasta well.
Top tips
- Don’t worry about the popping – The tomatoes will burst as they roast and you may hear popping, but the juices stay in the dish.
- Blend if you prefer a smoother sauce – If you want a less chunky texture, use an immersion blender or high-speed blender after roasting.
- Double the recipe (use a larger dish) – You can easily double this recipe, just use a larger baking dish (like a 9×13) to avoid overcrowding.
Roasted Cherry Tomato Sauce (Easy 5 Minute Prep)
Ingredients
- 3 cups cherry tomatoes - or any tomatoes cut into 1-2 inch cubes
- 5-6 cloves garlic
- ¼ cup extra virgin olive oil
- 1 teaspoon sea salt
- 3 tablespoons fresh basil - chopped
- 10 oz pasta - optional
Instructions
- Preheat the oven to 450F.
- Add tomatoes, garlic cloves (remove the papery skin), olive oil, and salt to a 8X8 baking dish. Place in a 450F oven for 30 minutes.3 cups cherry tomatoes, 5-6 cloves garlic, ¼ cup extra virgin olive oil, 1 teaspoon sea salt
- While the tomatoes are roasting, cook the pasta according to the instructions on the box. Before draining pasta, reserve 1/2 cup of the pasta water.10 oz pasta
- When the tomatoes and garlic are done roasting, take out of the oven carefully and smash garlic with a fork (you can smash some of the tomatoes as well). Add fresh basil and stir well.3 tablespoons fresh basil
- If making with pasta, add cooked pasta and 1/2 cup pasta water to the baking dish and stir well.
Recipe Notes
- Use a baking dish, not a sheet pan
Roast the tomatoes and garlic in a ceramic or glass baking dish with high sides to contain the juices and prevent splattering. - Reserve pasta water (for serving with pasta)
Save about ½ cup of pasta water to help the sauce cling to the pasta and create a silky texture.
Nutrition Information
Other additions
Want to change it up or add a little more flavor? Here are a few easy ways to customize this sauce:
- Add onion – Thinly slice yellow or white onion if you want a chunkier sauce, or cut into larger pieces if you plan to blend it smooth.
- Add a little heat – A pinch of crushed red pepper flakes adds just enough heat to balance the sweetness of the roasted cherry tomatoes.
- Add fresh herbs – Fresh thyme or oregano adds a lot of flavor. Just use a teaspoon or two so it doesn’t overpower the sauce. Flat leaf parsley is also a great option, especially if you don’t have fresh basil.
Ways to Use Roasted Cherry Tomato Sauce
This roasted cherry tomato sauce is incredibly versatile and can be used in so many different ways. Of course, it’s perfect tossed with pasta, leave it chunky or blend it smooth depending on your preference.
It also works really well as a base for pizza or flatbread, or blended and spread on sandwiches in place of something like pesto. For something a little different, try it on eggs instead of ketchup or serve it as a dip with crusty bread for a simple appetizer.
Common questions
Can I use other types of tomatoes?
Yes, cherry or grape tomatoes work best, but you can also use Roma tomatoes. If using Roma tomatoes, cut them into 1–2 inch pieces before roasting.
Can I use frozen tomatoes?
Yes, but you may need to roast them an additional 10–15 minutes to allow the excess moisture to cook off. The sauce may be slightly thinner compared to using fresh tomatoes.
What’s the best way to store or preserve this sauce?
Freezing is the best option for storing this sauce. It’s not written for canning. Store in a freezer-safe container, or if using a glass jar, be sure to leave about 1 inch of space at the top to allow for expansion.
