Learn how to make a simple and delicious roasted cherry tomato sauce perfect for pasta, pizza, and more. This homemade pasta sauce uses fresh cherry tomatoes and a short list of aromatics. It’s also freezer-friendly and is ready in under an hour.
Don’t get me wrong, I love my Multi-Purpose Tomato Sauce but making tomato sauce from cherry tomatoes or grape tomatoes, is one of the best ways to enjoy an abundance of the season.
It’s quick, insanely easy, and stores for months at a time. No canning or special equipment needed! It’s all done in one big pot and a blender, then stored in Mason jars. That said, I recommend making extra because this homemade cherry tomato sauce is useful in far more ways than just pasta.
You won’t be able to get enough of the fresh flavors. They’re complex, balanced, and full-bodied despite the minimal spices and seasonings. The tomatoes are roasted first, intensifying their natural flavors and adding a rich, caramelized element to the sauce. There’s truly no other tomato sauce like it!
Why This Recipe Still Works
- A delicious way to use an abundance of cherry tomatoes. Perfect for gardeners and farmers market shoppers alike.
- Naturally sweet and flavorful. Roasting concentrates the tomatoes and brings out their natural sweetness.
- Freezer-friendly. Make a large batch and enjoy the taste of summer all year long.
- Versatile. Use it on pasta, pizza, meatballs, grilled chicken, or as a dipping sauce.
- Simple ingredients. Fresh tomatoes, garlic, olive oil, and herbs do most of the work.
- A great alternative to store-bought sauce. Rich flavor without unnecessary additives.
From My Garden to My Freezer
Every summer, there comes a point when I realize I’ve planted more cherry tomato plants than I probably should have. What starts as a handful of tomatoes quickly turns into bowls and baskets overflowing on the kitchen counter. This roasted cherry tomato sauce has become one of my favorite ways to preserve that harvest. I make a few batches every year, freeze portions for later, and enjoy the taste of summer long after the garden season is over.
-Silvia
Ingredient for fresh cherry tomato sauce
- Cherry tomatoes – They may not be the traditional choice (Roma and San Marzano are considered the best tomatoes for red sauce) but cherry tomatoes make for a fantastic sauce! Roasting them beforehand is the best way to go, as it enhances their flavor.
- Onion and garlic – Otherwise known as the aromatics. They provide a baseline of savory flavor, bring balance, and tone down the sweetness from the tomatoes.
- Spices and seasonings – Keep it simple with oregano, bay leaves, and red pepper flakes for a touch of heat. Feel free to add even more if you’d like, such as fresh basil, parsley, rosemary, thyme, or marjoram.
How to make cherry tomato sauce from scratch
Making cherry tomato sauce for pasta, pizza and more, requires minimal effort. These step-by-step instructions will guide you through the process:
Step 1: Spread the whole, unpeeled cherry tomatoes in a single layer on a large sheet pan. Drizzle extra virgin olive oil over the top and season with salt and pepper. Place them in the oven and roast until the skins soften and begin to burst.
Step 2: Heat more olive oil in a large Dutch oven or heavy-bottomed pot on the stove. Add the onions and garlic and saute until they’re soft and fragrant.
Step 3: Season the aromatics with oregano, red pepper flakes, and bay leaves. Take the tomatoes out of the oven and add them to the pot.
Step 4: Let the roasted cherry tomato sauce simmer on low heat. Afterward, discard the bay leaves and adjust the seasonings to taste.
Step 5: Transfer the sauce to a large blender or use an immersion blender. Blend the sauce until it’s smooth and voila! The sauce is ready to be used right away or stored for later.
silvia’s tips
➜ Use the ripest cherry tomatoes you can find. Also, you don’t have to stick to cherry tomatoes. Instead, add the extra Roma or Heirloom tomatoes you already have at home. Cut them into quarters and roast them along with the others.
➜ A mix of red, yellow, and orange tomatoes creates wonderful flavor.
➜ Don’t rush the roasting step. Roast until tomatoes are blistered and slightly caramelized.
➜ Freeze in small portions for easy weeknight meals.
➜ Add fresh basil after blending for the brightest flavor.
➜ Add a parmesan cheese rind into the sauce while it simmer for extra flavor. Then remove the parmesan rind before blending the sauce.
RECIPE VARIATIONS
For a creamy finish – Stir ricotta, burrata, mozzarella, or a splash of heavy cream into the batch of sauce after it’s blended.
Craving more heat or a spicy arrabbiata sauce? Add up to 4 teaspoons of red pepper flakes.
Adjust the acidity – If your cherry tomato pasta sauce has bitter or acidic undertones, add a pinch of baking soda or sugar to help balance it out.
How To Use Cherry Tomato Sauce
Tomato sauce with cherry tomatoes doesn’t have to only be used with pasta. Step outside the box and explore the almost endless ways to use it:
- With pasta: This is a no-brainer! Cook your favorite pasta noodles or zucchini noodles and toss them with the cherry tomato sauce or use it in other Italian recipes, like meat lasagna.
- Pizza sauce: Spread the sauce over homemade pizza, pizza bites, thin crust pizza, and more homemade pizzas.
- Cooked with seafood: Use the sauce as a base for fish stews, mussels in tomato broth, halibut, mussels, or shrimp stew.
- For shakshuka recipes: This is a wonderful sauce for shakshuka recipes. Elevate it with extra spices, vegetables, or meat, and poach a few eggs on top.
- Vegetable side dishes: You can use this sauce to braise green beans or to top stuffed peppers and cabbage rolls.
- Add a few scoops to soups and stews for a vibrant color and depth of flavor.
Don’t forget the crusty bread on the side to soak up every last drop of sauce!
Want To Start Growing You Own Tomatoes?
Growing Beautiful Tomatoes
Growing tomatoes is easy and fun, and you are almost always guaranteed a successful harvest. In this post I share…
Looking for more ways to use up cherry tomatoes?
- This Roasted Vegetable Pasta is my favorite way to use this cherry tomato sauce. It’s a simple pasta that reminds me of my Mom’s cooking, and oh so delish!
- For a vegetarian option try this Tomato Stuffed Eggplant, made with few ingredients in the oven.
- This Sheet Pan Bruschetta Chicken is a must try! Beautiful for the eye and yummy for the belly, I promise!
- Now, this one might surprise you will love this Mediterranean Hummus Salad loaded with cherry tomatoes, cucumber, olives and feta cheese!
Cherry Tomato Sauce
Equipment
Ingredients
- 3 cups cherry tomatoes
- 1/2 cup olive oil
- salt and pepper to taste
- 1 whole onion sliced
- 4 cloves garlic minced
- 1 – 1/2 tsp oregano
- 2 bay leaves
- 1/2 tsp red pepper flakes
Instructions
- place cherry tomatoes (whole) in a large sheet pan without overlapping. Drizzle with about 1/4 cup of olive oil, and season with salt and pepper to taste. Bake at 400F degrees for 45 minutes.
- In a large dutch oven or heavy pot add remaining oil. When oil is hot add in onions and garlic, sautéing until soften and fragrant but not browned. Add oregano, red pepper flakes, roasted cherry tomatoes and bay leaves. Cook on low heat for 15-20 minutes. Taste the sauce and adjust seasoning if needed.
- Remove bay leaves.
- Transfer to a blender and process until sauce is creamy and there are no chunks left. Alternatively you can use an immersion blender.
- Transfer sauce to a jar and store in the fridge for up to 1 week. Alternatively you can freeze for up to 3 months.
Notes
Freezing
This cherry tomato sauce freezes beautifully, making it a great way to preserve an abundant summer harvest. Allow the sauce to cool completely, then transfer it to freezer-safe containers or bags and freeze for up to 6 months. When you’re ready to use it, thaw overnight in the refrigerator and reheat gently on the stovetop.Storage
Store leftover cherry tomato sauce in an airtight container in the refrigerator for up to 5 days.Enjoy Cold
I often use leftover sauce straight from the refrigerator as a spread for sandwiches, wraps, and flatbreads, or spoon it over burrata or fresh mozzarella for a quick appetizer.Reheating
Reheat gently on the stovetop over low heat or microwave until warmed through.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sauce turned out beautifully. I doubled the recipe and used two onions, 6 oz each. I also added 2/3 c of warm water after blending, in the end. Next time I may add cream to finish, but it really didn’t matter. I browned some meatballs and had it with the sauce, brown rice, and petite broccoli. Basil could be a good option too.
Thank you so much for the five-star review! I love hearing how you made the sauce your own, and serving it with meatballs, brown rice and broccoli sounds delicious. A little cream would be a lovely way to finish it next time. So glad you enjoyed the recipe, and I really appreciate you sharing what worked for you. 💛