The Best Cherry Tomato Sauce
My life has officially been taken over by tomatoes. Is there anything else to talk about except tomatoes right now? Tomato this, tomato that, do the tomato dance. This is my absolute favorite cherry tomato sauce. I’m a bit biased, but it’s been made by thousands of people, so trust those people and make it too! Pretty much once you make it, you’ll come back to it time and time again! This homemade sauce doesn’t require you to simmer over the stove for 2 hours. The key to this recipe is first we oven roast the tomatoes – oh yeah, baby. Then after that we throw them in a food processor with some fresh basil and season them. Then it’s made! It’s that easy. More tomato sauce recipes: This is now a slow cooker cherry tomato sauce recipe too! Also try my roma tomato sauce (so good!!)! Need more tomato recipes? Try my Stewed Tomatoes, Diced Tomatoes, Tomato Pie, Tomato Basil Pasta and Roasted Roma Tomatoes. And for all your cherry tomatoes, check out my 100 Cherry Tomato Recipes
Recipe Video
I made this video to show you how to make this recipe. 🙂
Tomato Sauce Ingredients
How to Make Cherry Tomato Sauce
Gather your tomatoes, make sure to take the stems off. Put them in a pan, single layer. I was making a few batches so I had multiple pans. Drizzle your olive oil over the tomatoes. Take a picture and completely miss the olive oil coming out of the bottle. Oops. Sprinkle your onion powder over the tomatoes. Take a picture and completely miss the onion powder being sprinkled. Oops. Note: If you’d like to, you can sub 1/4 cup fresh chopped onion instead of onion powder. Also add a clove of garlic. No need to mince it, the food processor will do the work for you at the end. Bake for 35 minutes until your tomatoes are all wrinkly and bursting. Let them cool for a few minutes, then put them in the food processor with your other ingredients. Give it a few pulses until creamy, it doesn’t take more than that! And you are left with some creamy, amazing smelling cherry tomato sauce! This makes 3 cups of sauce. Feel free to use immediately after, put in the fridge for tomorrow, or freeze (in a freezer bag) for a few months later.
How to Freeze Tomato Sauce
Once the sauce cools down, add the sauce into freezer bags. I like to separate each bag into 2-3 cups of sauce, knowing that’s how much I’ll need fora recipe.
Whenever I freeze sauce, puree, diced/stewed tomatoes, I always put in a freezer bag and lay flat while pressing it out, so it’s as thin as possible. Then once it’s frozen, I stand it up. This saves space and lets you have a better organized freezer.To deforst, place in the refrigator the night before. Alternatively you could defrost it in the microwave in a few minutes.
I hope you enjoy this Roasted Creamy Cherry Tomato Sauce – it’s one of my favorite Summer recipes!
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