This Roasted Cherry-Tomato Sauce is a quick and delicious way to enjoy a comforting meal at home. Especially when you are not in the mood, or don’t have the energy, to spend a lot of time in the kitchen.
I love cherry tomatoes. I love to use them in salads but believe it or not, these tomatoes are one of my favorite snacks. However, they need to be used quickly as they do not last long. This is the perfect way to use all of them, even if some of them are bruised and about to go bad.
I used to order this “Pasta Pomodoro” for lunch at the Italian place in Mary Brickell Village, Miami. Pasta al dente with this sweet tomato sauce, and lots of fresh herbs, with that subtle garlic presence. This is a very simple dish with an incredible combination of flavors. Of course, this recipe is totally inspired by it.
What do you need to make roasted cherry-tomato sauce
- Cherry tomatoes, all colors will work. A bigger size tomato, like Roma, will work as well, just cut them in a similar size to a cherry tomato for this recipe.
- Garlic. Roasting the garlic cloves will become a sweet flavored garlic paste that will add depth of flavor.
- Extra virgin olive oil for roasting the tomatoes and to finish cooking the sauce.
- Fresh herbs: basil is fresh and sweet. Thyme is earthy and citrusy. Together these will complement the roasted tomatoes and add freshness to the sauce. You could also use oregano. I just find it a little too strong.
- Vegetable or chicken broth, to add flavor and help make the sauce.
- 1 tsp of sugar to offset the acidity of the tomatoes.
- Butter to finish the sauce – adds flavor and adds richness.
- Pasta water – adds liquid to the sauce to adjust consistency while thickening the sauce.
- A drizzle of wine, red for robustness and richness, white to add a touch of fruity flavor and tanginess – optional
If you want to keep the sauce vegan, use vegetable broth and plant-based butter. Serve with plant-based parmesan cheese.
How to roast cherry tomatoes
Like all veggies, roasting cherry tomatoes is the best way to concentrate all their delicious flavors and sweetness.
Place the tomatoes in a large bowl, and toss them with extra virgin olive oil, herbs, salt, and pepper.
Wrap the garlic cloves in aluminum foil, drizzle with extra virgin olive oil and a pinch of salt.
Place on a baking sheet and bake at 400° for 20-25 minutes – that’s it. You could also use an oven-safe pan, the same one you will use to make the sauce. I prefer to use a baking sheet since it provides more room to roast the tomatoes.
The tomatoes will burst and release all their sweet juices, and the garlic will become that sweet paste with lots of depth of flavor.
You could also use the roasted tomatoes in sandwiches, or as an addition to other pasta dishes, such as lemon pasta. You can keep them in an airtight container covered with olive oil in the refrigerator and they should last for about 2 weeks.
How to make the tomato sauce
Add 1 tbs of olive oil to a large pan on medium heat and then add the roasted tomatoes, the garlic cloves, and all the juices. Start smashing the tomatoes and the garlic with a wooden spoon. I like to remove the skin of the tomatoes while smashing them since it comes off so easily.
Add the wine, if using -to deglaze the pan. Add the broth and the sugar, and fresh herbs, keep stirring for a few minutes, add the butter to finish the sauce. Adjust salt and pepper if necessary.
If serving with pasta, start cooking the pasta after roasting the tomatoes, while cooking the sauce.
When the pasta starts to boil add pasta water to the sauce to adjust the consistency and thickness to your preference. Cook pasta al dente or a little under since it will keep cooking in the sauce. Reserve pasta water as you may need to add more liquid to mix the pasta with the sauce.
I love to use spaghetti with this sauce but any pasta shape will go perfectly with it.
This sauce is amazing on any dish you like to use tomato sauce. Pizza (spread all those chunks of tomatoes, yes!), meatballs, chicken, you name it!
My serving suggestion is to spread some whipped ricotta (recipe in notes) on the plate and then serve the pasta on top. Sprinkle fresh basil, freshly grated parmesan cheese, and red pepper flakes! Serve with crusty bread on the side so that you can scoop up any remaining sauce! So good!
I hope you will love this recipe as much as we do and please do not forget to tag me here or here or leave a comment below to let me know how did it turn out. I love to receive your feedback and see your creations!
Roasted Cherry-Tomato Sauce
Roasted cherry-tomato sauce made with sweet caramelized roasted cherry tomatoes with a subtle garlic flavor infused with lots of fresh herbs!
Ingredients
For the sauce
- 3 pints of cherry tomatoes - I used about 5 cups
- 3 garlic cloves
- 2 tbs of fresh basil, julienne, divided - plus extra for serving
- 1 tbs of fresh thyme, divided
- 2 tbs extra virgin olive oil, divided
- 1 tbs of butter
- 1 tsp of sugar
- 1 tsp of salt, divided
- 1/2 cup of low-sodium vegetable or chicken broth
- 1 cup of pasta water - save extra to adjust the sauce consistency
- 1/4 cup of your preferred white or red wine - completely optional
Instructions
- Preheat the oven to 400° Fahrenheit (205° Celcius)
- Add tomatoes to a large bowl, and add 1 tbs of olive oil, ½ tsp of salt, and ¼ of black pepper. Add 1 tbs of basil and ½ tsp of thyme. Toss to coat with the oil and the seasoning.
- Place the unpeeled garlic cloves on a small piece of aluminum foil - large enough to wrap them. Add a small drizzle of olive oil and a pinch of salt, and wrap tightly to make a pocket.
- Place the tomatoes and garlic pocket on a baking sheet and bake for 20-25 minutes or until the tomatoes start to burst and release all the juices
- Place the remaining olive oil at medium heat on a large pan (I used a 12-inch cast-iron pan). Unwrap the garlic and squeeze the cloves from the paper. Add the roasted tomatoes, the roasted garlic, and all the juices into the pan. Stir and smash the tomatoes with the garlic, saute for 1 to 2 minutes and add the wine, if using, or a splash of the broth to deglaze the pan. Add the rest of the broth, and the remaining basil, cook for about 5 minutes and add the butter. Adjust salt and pepper if necessary.
- If serving with pasta, start making the pasta according to the package instructions when making the sauce. When the pasta starts to boil, stir ¼ to ½ cup of the boiling pasta water to liquefy the sauce and get it ready for the pasta. Remove the pasta from the water 2 to 3 minutes before the package's cooking time, and save a cup (or more) of the pasta water. Transfer the pasta to the pan. Stir to coat the pasta with the sauce, splash some of the saved pasta water, and mix. Add more pasta water if necessary.
I highly recommend serving over whipped ricotta (or room-temperature burrata) with freshly grated parmesan cheese and fresh basil.
Just spread 1/4 cup of ricotta on the plate and serve the pasta on top, add the parmesan and the fresh basil.
Instructions for the whipped ricotta on notes.
Notes
For the Whipped Ricotta
8 to 10 oz of Ricotta
1 tbs of extra virgin olive oil
1/2 tsp of salt
1/4 tsp of black pepper
Pinch of nutmeg - optional
1 tsp of fresh basil
Method: place the ricotta in a medium bowl, add the olive oil, salt, pepper, and fresh basil and mix until combined. For better results and a smoother consistency, use a small food processor or an immersion blender. Adjust salt and pepper to taste.
- I used half a package of pasta - 1/2 lb or 225 gr for 3 to 4 servings
- Please note that the nutrition information does not include the pasta or the ricotta
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 275Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 10mgSodium 1010mgCarbohydrates 29gFiber 6gSugar 10gProtein 6g
This nutritional information is indicative and is not always accurate. It is provided for informational purposes only.
I made this recipe and it is supurb
This is super delicious!! And quite easy.
Hi Linda! Thank you so much for taking the time to leave a review! I am so glad you enjoyed it! 💗
Thank you so much, Linda! 💗