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Best Homemade Roasted Cherry Tomato Sauce with Basil

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This flavorful roasted cherry tomato sauce with fresh basil is made with simple ingredients and minimal effort. The oven does the heavy lifting, resulting in a sweet, jammy sauce that’s perfect on pasta, bread, or chicken.

Ingredients

Scale
  • 3 pounds cherry tomatoes
  • 6–8 large garlic cloves
  • 1 cup packed fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Wash and dry the cherry tomatoes. Halve any larger than a golf ball; small ones can stay whole.
  3. Separate the garlic cloves but leave the skins on. Do not peel.
  4. On a rimmed baking sheet or in a large bowl, combine the cherry tomatoes, garlic cloves, olive oil, salt, pepper, and red pepper flakes (if using). Toss to coat evenly.
  5. Spread the tomatoes and garlic in a single layer on the baking sheet. Do not overcrowd; use two pans if needed.
  6. Roast for 30-35 minutes, until the tomatoes are wrinkled, burst open, and lightly browned on the edges. The garlic should feel soft when squeezed. Halfway through, gently shake the pan to rotate the tomatoes.
  7. Remove from the oven and let cool for 5 minutes.
  8. Once cool enough to handle, squeeze the softened garlic flesh out of the skins into a blender. Discard the skins.
  9. Transfer the roasted tomatoes and any pan juices to the blender. Add the fresh basil leaves and balsamic vinegar (if using).
  10. Blend on low speed, gradually increasing to high, until the sauce reaches your desired consistency. For a smoother sauce, blend longer; for a chunkier sauce, pulse a few times.
  11. Taste and adjust seasoning with more salt, pepper, or olive oil as needed.
  12. Serve immediately, or let cool completely before storing.

Notes

When blending hot liquids, do not fill the blender more than halfway. Remove the center cap from the lid to let steam escape and cover the opening with a folded kitchen towel. For a chunkier sauce, use a potato masher instead of a blender. The sauce thickens slightly as it cools. Freezes well for up to 3 months.

Nutrition

Keywords: roasted cherry tomato sauce, homemade tomato sauce, basil sauce, vegan sauce, gluten-free sauce, easy tomato sauce

Find it online: https://cravemila.com/best-homemade-roasted-cherry-tomato-sauce-with-basil/