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Cherry Tomato Pasta Sauce
The simplest recipe for a roasted Cherry Tomato Sauce that is perfect for pasta, dipping, and pizza. This recipe is the best way to celebrate tomato season, without spending all day in the kitchen.
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Servings: 6 Servings
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.
Notes
Tip: I like to transfer everything to a large mason jar and use an immersion blender. That way, the sauce is already in the container I’ll store it in.
Nutrition
Serving: 0.5cups | Calories: 72kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 221mg | Potassium: 539mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1161IU | Vitamin C: 55mg | Calcium: 35mg | Iron: 2mg