Roasted Cherry Tomato Sauce
This easy roasted cherry tomato sauce is bursting with flavor from roasted fresh tomatoes, garlic, shallots and herbs. A simple pasta sauce recipe that’s perfect for spaghetti, pizza, or freezing for later.
Servings: 2 pints (approximately)
Calories: 332kcal
Ingredients
- 2 lbs (900g) cherry tomatoes or grape tomatoes, stems removed, rinsed
- 4 tbsp extra virgin olive oil , or as needed
- 2 large shallots , quartered or 1 onion, roughly chopped
- 4 cloves garlic , whole and unpeeled
- ½ tbsp sea salt flakes or kosher salt (do not use table salt)
- 2 tsp freshly-ground black pepper
- handful fresh basil leaves , plus more to garnish
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 tbsp butter or vegan butter (optional)
- pinch red pepper flakes , optional
- salt and pepper , to taste
Instructions
Oven Cooking Instructions
- Preheat the oven to 400℉ (200°C). Drizzle a rimmed sheet pan with some of the olive oil, add the tomatoes, shallots, garlic cloves and stir to coat in the oil.2 lbs (900g) cherry tomatoes, 4 tbsp extra virgin olive oil, 2 large shallots, 4 cloves garlic
- Drizzle with remaining oil and season with salt and pepper, add the bay leaves and herbs and roast for 15 minutes, stirring halfway through.½ tbsp sea salt flakes or kosher salt, 2 tsp freshly-ground black pepper, handful fresh basil leaves, 3 sprigs fresh thyme, 3 bay leaves
- Reduce the heat to 350°F (180°C) and roast for another 20-30 minutes or until the tomatoes are slightly blistered, shriveled and have released some of their juices.
Air Fryer Instructions
- Preheat the air fryer to 400℉ (200°C). Drizzle the air fryer basket with a little oil, add the tomatoes, shallots and garlic and toss to combine. Season, add remaining oil, herbs and bay leaves and stir to combine.
- Air fry for 10 minutes, stirring halfway through or until the tomatoes look a little charred. Reduce the temperature to 320°F (160°C) and continue to cook for 15-20 minutes.
Remove the garlic cloves
- Take the cloves out of the sauce, squeeze out the flesh and add back into the sauce before blending.
Blend the tomato sauce
- Discard the herbs and bay leaves (you can leave the basil in if you like) and blitz the sauce using an immersion blender. For a perfectly smooth cherry tomato sauce, transfer to a blender and process at high speed until smooth.1 tbsp butter or vegan butter
- Taste and adjust the seasoning if needed, adding a pinch red pepper flakes and extra basil if you like. Store in an airtight container for up to a week unless using straight away.pinch red pepper flakes, salt and pepper
Video
Notes
Storing and Reheating
Store cooled sauce in an airtight container for up to a week. For convenience, freeze in large ice cube trays then pop the sauce cubes into a bag or suitable container once solid – they will keep for up to 3 months. You can add to soups and other dishes straight from frozen.
You can also freeze the sauce in bags and store flat – leave a little space to allow the sauce to expand. Thaw in the fridge before using or defrost in the microwave in short bursts on a low setting, stirring in between.
To reheat, add to a pot and simmer gently on the stove over low heat, adding a splash of pasta water or water if needed.
Nutrition
Calories: 332kcal | Carbohydrates: 8g | Protein: 1g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 146mg | Fiber: 2g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg
