Roasted Cherry Tomato Sauce
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I made this Cherry Tomato Sauce recipe as simple as possible for families like mine who want to enjoy their garden haul without turning it into an all-day project. It’s straightforward, flavorful, and packed with everything you love about summer.
When my husband first planted our gardens, I knew I wanted enough tomatoes to make tomato sauce. But the idea of boiling and peeling tomatoes really put me off the whole process. I wanted that homemade taste, but also something fast, fresh, and doable.
This Roasted Cherry Tomato Sauce is exactly that. It doesn’t have a million steps, there’s no babysitting required, and everything comes together on one sheet pan in under an hour. It’s incredibly versatile—perfect for pasta, pizza, or even dipping—and it uses up a lot of tomatoes before they turn.
Why Make Tomato Sauce with Cherry Tomatoes
- Everything is roasted together; there’s no need to peel the tomatoes, and you can choose how smooth or chunky you want the sauce.
- This sauce has a million different uses –from pizza sauce to a simple spaghetti sauce or your new favorite pasta sauce.
- This recipe conveniently makes the same amount as a 24-ounce jar of store-bought marinara, which is enough for 1 pound of pasta!
Ingredients for Cherry Tomato Pasta Sauce
Make sure to use fresh cherry tomatoes, in season, for best tasting tomato sauce.
- Cherry tomatoes – you’ll need 30-36 ounces of tomatoes, which is 3 “dry” pints.
- Large white onion – cut into big chunks.
- Fresh garlic cloves – smashed. We’ll puree them later, so no need to mince. If you only have minced garlic on hand, add it to the blender later.
- Olive oil – use a quality oil with good flavor
- Coarse Kosher salt
- Ground black pepper
- Dried oregano – you can also use Italian seasoning if you don’t have just dried oregano.
- Crushed red pepper flakes – just a pinch. It won’t make the sauce spicy, but it adds a little bite. Feel free to leave it out!
- Fresh basil – for the recipe, and more to garnish.
- Brown sugar – optional, for a slight sweetness
How to Make Cherry Tomato Sauce
This is without a doubt the simplest tomato sauce I have ever made. I think you’ll agree.
Step 1
Preheat your oven to 400°F and line a sheet pan with parchment paper.
Add the cherry tomatoes, onion, and garlic to the pan. Drizzle with oil and sprinkle with salt, pepper, and oregano. Toss or roll everything around so it’s well coated.
Roast the veggies for 20-30 minutes, until the tomatoes have burst and the onion and garlic are soft and fragrant.
Step 2
Add red pepper flakes and fresh basil, then transfer the ingredients to a blender or food processor. Blend to your desired consistency.
Taste the sauce. If you decide you want a little extra sweetness, add the brown sugar (I always do). Add more salt or red pepper flakes if needed as well.
Use the sauce right away, or allow it to cool and store in the fridge until you’re ready to use it.
Tips & Tricks
- A pint of grape or cherry tomatoes can range from 10-12 ounces. Some containers at the store are just listed as “pint”. You’ll need a total of 30-36 ounces of tomatoes for this recipe.
- Make sure to cook the tomatoes until they burst. That way all the ingredients will be soft enough to blend and mash together.
- Add the fresh basil leaves after roasting so it doesn’t wilt or scorch during cooking.
- If you want a chunkier sauce, use a potato masher or fork to mash the ingredients together instead of a blender.
- If you want a thicker sauce, you can also transfer the blended sauce to a pot or large skillet and simmer away excess water until your desired texture.
- Make a big batch and freeze for up to 4 months
Top Tip: I like to transfer the cooked ingredients to a large mason jar and use an immersion blender to blend the sauce. That way, the sauce is already in the container I’ll store it in!
Substitutions & Variations
- Grape tomatoes can be used instead of cherry tomatoes, and you can use a mix of colors.
- Add more fresh herbs like parsley, rosemary, and fresh oregano for extra flavor.
- You can add extra vegetables to the sheetpan before roasting, like red peppers or zucchini.
- If you want a non-sugar sweetener, blend a little grated carrot in with the sauce instead of sugar for natural sweetness.
- After cooking, add cream and/or parmesan cheese to create a pink sauce.
How to Store and Reheat Leftover Tomato Sauce
Make sure to let any extra tomato sauce cool completely before storage. Store leftover sauce in an airtight container or mason jar in the fridge for up to a week.
You can also freeze tomato sauce for 4 months. Thaw in the fridge completely before reheating.
To reheat, add the sauce to a saucepan and warm over medium low heat on the stovetop until hot.
How to Use Cherry Tomato Sauce
Of course, this fresh tomato sauce is fantastic on pasta dishes of all shapes and sizes, but it’s also more versatile than you may think!
Try it with any of these great dishes:
- Homemade Sheet Pan Pizza
- Parmesan dishes – like Chicken or Eggplant Parm
- As a dipping sauce for Homemade Mozzarella Sticks
- The leading sauce for Meatless Baked Ziti or as the base for Crockpot Lasagna Soup
- Stuffed Peppers
- American Chop Suey (Goulash)
- And don’t forget the Garlic Bread
Can This Cherry Tomato Pasta Sauce Be Canned For Later?
I have not canned this recipe, since it only makes one jar. But if you’re looking to double the recipe for preserving, I recommend freezing the sauce instead of water bath canning.
What To Do With Cherry Tomatoes
If your garden is like mine and producing more cherry tomatoes than you know what to do with, here are a few great ideas to use your plethora of produce.
- Sheet Pan Salmon
- Caprese Salad with Cherry Tomatoes
- Italian Pasta Salad
- Bruschetta on Homemade Crostini
More Homemade Sauce Recipes
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Cherry Tomato Pasta Sauce
Ingredients
- 3 pints 30-36 oz fresh cherry tomatoes
- 1/2 of a large white onion cut into chunks
- 3 large garlic cloves smashed
- 1/2 teaspoon coarse Kosher salt
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil
- 1/4 teaspoon ground black Pepper
- Pinch of crushed red pepper flakes
- 1 teaspoon minced fresh basil plus more to garnish
- 1 teaspoon packed brown sugar (optional)
Instructions
- Line a sheet pan with parchment paper. Add the cherry tomatoes (no peeling needed), onion chunks, and garlic cloves. Drizzle with olive oil and sprinkle with salt, pepper, and dried oregano. Use your hands or a spoon to roll everything around so it’s well coated.
- Roast at 400°F for 20–30 minutes, until the tomatoes have burst and the onion and garlic are soft.
- Transfer the ingredients to a blender or a food processor. Add the red pepper flakes and fresh basil and blend to your desired consistency. Make it as smooth or as chunky as you like.
- Taste the sauce and add the brown sugar if you want a little extra sweetness. Add more salt or red pepper flakes if needed.
- Use right away, or store in the fridge until you’re ready to use it.
