Wondering what to do with extra cherry or grape tomatoes? Try making a Roasted Cherry Tomato Sauce! Tomatoes are a fantastically versatile vegetable. Ranging from marble-sized to softball-sized or larger, they can be eaten raw or cooked in a number of ways. There’s nothing like popping into your mouth a fresh-from-the-garden cherry tomato, or a thick slice of a garden-fresh heirloom tomato. They can be used fresh as is, stuffed, or added to salads or sandwiches.
Cooking them just expands their usefulness. Baked, broiled, grilled, fried, sautéed, or roasted – there are many methods to explore with this wonderful summertime fruit. And when the crop is abundant it’s time to think of how to preserve it. One of my favorite ways to preserve tomatoes for use in the winter is to take my excess cherry and grape tomatoes and roast them with some garlic and basil to make a roasted cherry tomato sauce. It’s easy to make and freezes well for later use. The result is delicious.
In my last batch, most of the tomatoes I used were cherry or grape, but I did add a few Roma and slicers to thin it out a bit as it can get pretty thick otherwise. This is a healthy recipe for Roasted Cherry Tomato Sauce that’s easy, fairly quick, and good tasting. Enjoy!
How to make Roasted Cherry Tomato Sauce
- Preheat your oven to 400° F. Prep your tomatoes by washing, cutting in half, and placing on a foil-lined jelly roll pan drizzled with oil. A good tomato knife or serrated knife helps make this part easy and quick.
- Place garlic and basil on top of the tomatoes. I like to tear larger leaves of basil in half before placing on the pan. Sprinkle with kosher salt and drizzle on the balsamic vinegar and olive oil.
- Roast in a 400 degree oven for 20-30 minutes until tomatoes are tender. They should look a little wrinkled. And some of the edges may be a little brown. That’s ok! The natural sugars from the tomatoes are caramelizing a little bit and will add a slight sweetness to the sauce.
- Remove from oven and blend together in a food processor till desired consistency. I tend to process mine into a smooth sauce, but you can leave chunks of tomato or garlic if you prefer. Either way it’s delicious!
- After you puree the roasted tomatoes and garlic, freeze it in freezer bags or plastic freezer containers. Or go ahead and use it in a recipe right away!
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Roasted Cherry Tomato Sauce
- 8 c. Cherry or grape tomatoes sliced in half
- 4 – 5 Garlic cloves more if desired
- 8 – 10 Basil leaves large
- 1 Tbsp. Balsamic vinegar
- 1 tsp. Kosher salt
- 4 – 5 medium tomatoes cut into wedges
- 1 – 2 Tbsp. extra virgin olive oil
- Remove stems and wash tomatoes. Cut cherry tomatoes in half, and larger tomatoes in wedges.
- Line 2 jelly roll pans with foil and drizzle olive oil on the foil.
- Spread out the oil and put cherry tomatoes on the foil, cut side up. Place wedges on the foil, cut side up.
- Peel garlic and place on the pan among the tomatoes.
- Wash basil and add to the tomatoes, gently tearing the larger leaves.
- Sprinkle the pan of tomatoes, garlic, and basil with balsamic vinegar and kosher salt. Drizzle a little more olive oil on top.
- Roast in a 400 degree oven for 20-30 minutes until tomatoes are tender.
- Remove from oven and blend together in a food processor to desired consistency.
- Sauce will be thick. Freeze in bags or plastic freezer containers.
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