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Easy Homemade Roasted Cherry Tomato Sauce with Basil

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This simple roasted cherry tomato sauce with fresh basil is proof that the simplest things are often the best. The roasting does all the heavy lifting, and the result is a sauce that tastes like you spent hours in the kitchen—even though you really just let the oven do its thing.

Ingredients

Scale
  • 2 pounds (about 900g) cherry tomatoes
  • 6–8 large garlic cloves, peeled
  • 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
  • 1/2 cup (about 15g) packed fresh basil leaves
  • 1 teaspoon (5g) kosher salt, plus more to taste
  • 1/2 teaspoon (2g) freshly ground black pepper
  • 1/4 teaspoon (0.5g) red pepper flakes (optional)
  • 1 tablespoon (15ml) balsamic vinegar (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
  2. Rinse the cherry tomatoes and pat them dry. If they’re on the larger side, you can halve them—but usually leave them whole. Peel the garlic cloves and leave them whole.
  3. Spread the tomatoes and garlic cloves on the prepared baking sheet in a single layer. Drizzle with 1/4 cup (60ml) of olive oil, then sprinkle with 1 teaspoon (5g) kosher salt and 1/2 teaspoon (2g) black pepper. Toss everything gently with your hands to coat evenly. If using red pepper flakes, add them now.
  4. Roast for 25-30 minutes until the tomatoes are wrinkled, blistered, and starting to caramelize. The garlic should be soft and golden. Give the pan a shake halfway through.
  5. Let the pan cool for about 5 minutes.
  6. Scrape the roasted tomatoes, garlic, and all caramelized juices into a blender. Add the fresh basil leaves (reserve a few for garnish) and the optional balsamic vinegar if using.
  7. Blend on low speed, gradually increasing to high, for about 30-45 seconds until the sauce is completely smooth and silky. If too thick, add a tablespoon or two of pasta water or olive oil to thin it out. Taste and adjust salt and pepper if needed.
  8. Taste and adjust seasoning as needed.
  9. Serve immediately or store. Toss with pasta, spoon over grilled chicken, or use as pizza sauce. The sauce will keep in the fridge for up to a week, or freeze for later.

Notes

Don’t crowd the pan—tomatoes need space to roast, not steam. Use good quality olive oil. Add basil after roasting to keep it fresh. Reserve pasta water to help sauce cling to noodles. The sauce gets even better after a day in the fridge.

Nutrition

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

Find it online: https://sunnysavory.com/easy-homemade-roasted-cherry-tomato-sauce-with-basil/