Cherry Tomato Sauce

This mouthwatering red sauce is perfect for pasta, pizza, and so  much more. It’s also freezer-friendly, meaning you can double the recipe  and use it year-round!

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.

Ingredients: – Cherry tomatoes – Olive oil – Salt and pepper – Onion  – Cloves garlic  – Oregano – Bay leaves – Red pepper flakes

Step-by-Step

Follow our instructions for best results!

Place cherry tomatoes in a  sheet pan. Drizzle with olive oil,  and season with salt and pepper. Bake at 400F degrees for 45  minutes.

1

In a dutch oven add oil. When oil is hot add in onions and garlic, sautéing until  soften. Add oregano, red pepper flakes,  roasted cherry tomatoes and bay leaves. Cook for 15-20  minutes. 

2

Remove bay leaves. Transfer  to a blender and process until sauce is creamy and there are no chunks  left. 

3

Transfer sauce to a jar and store in the fridge for up to 1 week. Alternatively you can freeze for up to 3 months.

4

For more healthy  and wholesome  recipes follow  gardeninthekitchen.com