Roasted Cherry Tomato Sauce

Cherry tomato sauce in a bowl with basil and extra jars of sauce.

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Roasted cherry tomato sauce made with 4 pounds of fresh garden cherry tomatoes, onion, garlic, olive oil, and basil — roasted at 425°F and blended to a perfect rustic texture. Makes 3 to 4 pint jars and freezes beautifully to preserve your harvest!

Prep Time20

Cook Time30

Total Time50

Course: Garden

Cuisine: American, Italian

Diet: Gluten Free, Vegan

Servings: to 4 pint jars

Calories: 174kcal

Author: Meryl Downing

Ingredients

4 pounds cherry tomatoes
½ onion or a few small onions
5 cloves garlic peeled and left whole
1 Tablespoon olive oil
1 teaspoon kosher salt
10 grinds fresh black pepper
2 sprigs fresh basil optional

Instructions

Preheat the oven to 425℉ convection bake.
Wash and drain the cherry tomatoes and remove any stems.
Add cherry tomatoes to a large sheet pan (or two pans), along with the onion cut into large chunks and the garlic cloves, peeled but left whole.
Drizzle with olive oil, salt and pepper and toss well with your hands to coat.
Roast at 425℉ for 30 to 35 minutes, no need to stir or check on them.
Add the roasted tomatoes, onions, and garlic, along with a few fresh basil leaves to a blender and blend as smooth or coarse as you like. Start blending on low speed, a coarser, rustic sauce is nice!
The sauce can be used fresh on pasta, pizza, or in any tomato sauce recipe. Refrigerate for up to 4 days.
To freeze, add the sauce to jars, filled only ¾ full, cool in the fridge completely, and transfer to the freezer for 4 to 6 months. Thaw overnight in the fridge before using.

Notes

Nutrition Info is for 1 pint jar of sauce.
Tomatoes - Use any combination of different tomato varieties or colors. You can use all cherry tomatoes, or larger tomatoes can but cut into chunks before roasting.
To Freeze - Fill jars only ¾'s full to allow room for expansion.
Cool your sauce filled jars completely in the fridge first before moving to the freezer.
To use, thaw overnight in the fridge before reheating. Never submerge a frozen jar in hot water, it will crack!
Glass doesn't like sudden temperature changes, so following these steps will avoid cracked jars. If a jar does crack, throw it out, do not try to save the sauce!

Nutrition