Roasted Cherry Tomato Sauce (with fresh tomatoes)

Three clear glass jars with cherry tomato sauce in them. Around the jars of sauce are fresh basil leaves and cherry tomatoes.

Roasted Cherry Tomato Sauce (with fresh tomatoes)

Transform your garden cherry tomatoes into a rich and savory roasted cherry tomato sauce! It's made with four simple ingredients, and the sauce is ready to serve in under an hour.

Course Side Dish

Cuisine American, Italian

Keyword cherry tomato sauce, roasted cherry tomato sauce

Freezer Friendly Yes

Prep Time 10

Cook Time 40

Total Time 50

Servings cups

Calories 128kcal

Ingredients

3 lbs cherry tomatoes
3 Tablespoons olive oil
1 whole head of garlic
3 fresh thyme sprigs
2 Tablespoons chopped fresh basil
salt to taste

Instructions

Preheat the oven to 400F.
Rinse and sort the tomatoes: If you're using homegrown tomatoes, thoroughly rinse them and sort through them. Discard any unripe or rotten tomatoes.
Roast the tomatoes: then transfer the tomatoes to a large baking pan. Cut the head of garlic in half and place it in with the tomatoes, along with the thyme sprigs. Drizzle everything with olive oil and a healthy pinch of salt, and toss until everything is evenly coated. Then bake for 40 minutes, or until the tomatoes are soften and the juices have released.
Blend: Let the tomatoes cool for a few minutes before transferring them to a food processor or blender. For a smooth sauce, blend for 30-60 seconds. For a chunkier sauce, blend or pulse for a few seconds until the consistency is as desired.
Stir in basil: Then stir the freshly chopped basil in with the blended sauce. Taste, and add any additional salt until the flavor is just right. Then serve the sauce right away or freeze for later!

Notes

Keep leftovers fresh - by storing the sauce in an airtight container or jar, and refrigerate for 7-9 days.

How to freeze - let the sauce completely cool before placing it in a ziplock freezer bag. Remove all the air from the bag, lay it flat, and freeze for up to 3 months!

Nutrition