Roasted Cherry Tomato Sauce
Make your own roasted cherry tomato sauce in no time with just a few simple ingredients! Fresh cherry tomatoes are roasted in the oven until they caramelize and turn jammy, creating a sauce bursting with flavor. Along with garlic, olive oil, and thyme, this recipe gives a delightful twist to the classic tomato sauce. You'll love it so much that you'll want to prepare it all summer long!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pints Cherry tomatoes
- 1 Red onion (- Peeled and cut into large wedges)
- 4 Garlic cloves (- Peeled)
- 5-10 Thyme sprigs
- ¼ cup Extra virgin olive oil
- Salt and pepper to taste
- 3-4 Basil sprigs
Instructions
- 1
Prepare. Preheat your oven to 400F/200C. Line a rimmed baking tray with parchment paper and place 2 pints Cherry tomatoes in a single layer along with 4 Garlic cloves, 1 Red onion (sliced) and 5-10 Thyme sprigs. Drizzle with ¼ cup Extra virgin olive oil. Season with salt and pepper.
- 2
Roast. Roast uncovered until bubbly and the cherry tomatoes have burst and shrunk slightly, about 35-45 minutes. A little caramelization is expected.
- 3
Blend. Remove the tray from the oven and let it cool slightly - about 10 minutes. Discard the thyme sprigs. Transfer the oven-roasted cherry tomatoes, garlic cloves, onions and all the juice to a saucepan and blend using an immersion blender, until you reach your desired consistency. You can also use a regular blender. Pro-Tip: Wear an apron, as the sauce can splatter!
- 4
Simmer. Add the basil leaves and simmer on low to medium heat for 10-20 minutes. Simmer longer if the sauce is too thin, or simmer less if you want to keep it on the runny side. Remove or keep the basil leaves (your choice) and serve.