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tomato sauce with cherry tomatoes
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5 from 3 votes

Cherry Tomato Sauce

This Cherry Tomato Sauce is the best way to use up an abundance of cherry tomatoes. It’s easy to make from scratch, requires zero canning or special equipment, and has bold, fresh flavors!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Sauces
Cuisine: American
Keyword: Cherry Tomato Sauce, Pasta Sauce, Tomato Sauce
Servings: 1 32oz Jar
Author: Silvia Dunnirvine


  • 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


  • 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.


If using whole tomatoes slice them in quarters.
Before blending the sauce put some roasted tomatoes aside to add to your final dish.

Tips to make the best tomato sauce

  • Use extra tomatoes - 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.
  • 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.


Calories: 1065kcal | Carbohydrates: 25g | Protein: 5g | Fat: 109g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 79g | Sodium: 71mg | Potassium: 1083mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2547IU | Vitamin C: 106mg | Calcium: 125mg | Iron: 5mg