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Easy Oven-Roasted Cherry Tomato Sauce with Fresh Basil

oven-roasted cherry tomato sauce - featured image
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A simple, no-fuss sauce that captures the essence of summer. Cherry tomatoes are roasted until caramelized and sweet, then blended with garlic and fresh basil for a bright, versatile sauce perfect for pasta, pizza, or as a dip.

Ingredients

Scale
  • 2 pounds (about 900g) cherry tomatoes
  • 6–8 cloves garlic, smashed
  • ¼ cup (60ml) extra-virgin olive oil
  • ½ cup (about 15–20 leaves, loosely packed) fresh basil leaves, torn
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse the cherry tomatoes and pat them dry. You can leave them whole or halve them for faster roasting and more caramelization.
  3. Smash the garlic cloves with the side of a chef’s knife, remove the skins, and leave the cloves whole.
  4. In a large bowl, combine the tomatoes, smashed garlic, olive oil, salt, black pepper, and red pepper flakes (if using). Toss gently until everything is evenly coated.
  5. Spread the tomato mixture in a single layer on a rimmed baking sheet lined with parchment paper or a silicone baking mat. Avoid overcrowding.
  6. Roast for 35-40 minutes, until the tomatoes are wrinkled, blistered, and starting to caramelize. Halfway through, gently shake the pan or stir with a spatula.
  7. Remove from the oven and let cool for 5 minutes.
  8. Blend the tomatoes and garlic using an immersion blender directly in the pan, or carefully transfer to a standard blender (work in batches, leaving the lid slightly ajar to release steam). Blend to your desired consistency—chunky or smooth.
  9. Stir in the torn fresh basil. Taste and adjust salt and pepper. If desired, add a splash of balsamic vinegar to brighten the flavor.
  10. Serve immediately over pasta, or let cool completely and store in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Notes

For best results, spread tomatoes in a single layer to avoid steaming. Watch garlic closely as it can burn faster than tomatoes. Let the sauce rest overnight for deeper flavor. When blending hot liquids, work in small batches and leave the blender lid slightly ajar to release steam. The sauce freezes well for up to 3 months.

Nutrition

Keywords: roasted cherry tomato sauce, easy tomato sauce, fresh basil sauce, summer tomato sauce, vegan tomato sauce, gluten-free sauce, homemade pasta sauce

Find it online: https://spoonmira.com/easy-oven-roasted-cherry-tomato-sauce-with-fresh-basil/