Roasted Cherry Tomato Sauce
This roasted cherry tomato sauce is the perfect easy weeknight meal and made with only a handful of wholesome ingredients. It is bursting with flavor from the vibrant roasted cherry tomatoes, fresh basil and garlic. I promise you’ll want to make this all summer long!
Why You’ll Love This Recipe
- This roasted cherry tomato sauce is incredibly easy to make.
- It is bursting with simple summer flavors.
- All you need are a handful of wholesome ingredients.
- It is a great weeknight meal.
- Dinner is on the time in under 30 minutes.
- The whole family will love it.
Ingredients & Substitutions
- Extra virgin olive oil. You will need 2 tbsp of extra virgin olive oil to roast the tomatoes and garlic.
- Cherry tomatoes. 1 pint of cherry tomatoes or sungold tomatoes for a little bit sweeter flavor.
- Heirloom tomatoes. 3-4 heirloom tomatoes, these will be roasted and then crushed in the sauce. Can sub with roma tomatoes.
- Tomato paste. 3 tbsp of tomato paste are used to thicken the sauce.
- Garlic. 5-6 cloves of garlic, minced.
- Fresh basil. 1/4 cup of fresh basil, chopped.
- Lemon juice. Juice from half of a lemon, about 1 tbsp.
- Salt, pepper, and red pepper flakes. Salt and pepper are added to taste.
- Pasta of choice. I prefer to use brown rice angel hair or spaghetti. Feel free to use normal pasta as well if not gluten free.
- Pasta water. You will be reserve 1/4-1/2 cup of pasta water to add back into the sauce. You can sub with normal water.
How to Make Roasted Cherry Tomato Sauce
Step 1
Roast the tomatoes. Preheat oven to 400. Toss heirloom tomatoes with olive oil and salt then bake for about 5 minutes. While those are baking, toss the cherry tomatoes with garlic, salt and olive oil. Add to the baking sheet and bake for 10-15 minutes or until they start to burst.
Step 2
Cook the pasta. While the tomatoes are roasting, make the pasta according to instructions on the box. I recommend adding salt to pasta water.
Step 3
Make the sauce. Add 1 tbsp of olive oil, tomato paste, lemon juice, and roasted heirloom tomatoes to large deep skillet. Crush the tomatoes using a wooden spoon, stir to combine then cook for 1-2 minutes.
Step 4
Add in the rest of the ingredients. Scrap cherry tomatoes from tray with all the juices and garlic, followed by reserved pasta water. Cook for another 3-5 minutes on low heat. Stir in fresh basil then add salt, pepper, and red pepper flakes, to taste.
Step 5
Serve and enjoy. This roasted cherry tomato sauce is best served hot over angel hair pasta or spaghetti. Top with fresh basil, parmesan, and cracked pepper.
Expert Tips
- When cooking the pasta I recommend adding salt to the water and cooking to al dente.
- Using fresh heirloom or roma tomatoes is best but you can also use a small can of crushed tomatoes.
- Don’t overcook the tomatoes! You want them to be starting to burst and caramelized but not too shriveled so make sure you pay attention when roasting.
- Add in the fresh basil last so that it doesn’t overcook or burn the herb.
- This roasted cherry tomato sauce is best served hot with angel hair pasta or spaghetti.
Frequently Asked Questions
How do I serve this roasted cherry tomato sauce?
Serve right away with fresh basil, parmesan, and cracked pepper.
What if I forget to reserve pasta water?
No problem! Just use normal water instead.
How do I store it?
Store in an airtight container in the fridge for up to 4-5 days. Reheat in a skillet.
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Roasted Cherry Tomato Sauce
Ingredients
- 2 tbsp olive oil
- 1 pint cherry tomatoes
- 3-4 small heirloom tomatoes , sub roma tomatoes
- 3-4 tbsp tomato paste
- 5-6 cloves garlic, minced
- ¼ cup fresh basil, chopped + more for garnish
- 1½ tbsp lemon juice, juice from 1/2 lemon
- salt, pepper, and red pepper flakes, to taste
- 1 box pasta of choice
- 1/4-1/2 cup reserved pasta water
Instructions
- Roast the tomatoes. Preheat oven to 400. Toss heirloom tomatoes with olive oil and salt then bake for about 5 minutes. While those are baking, toss the cherry tomatoes with garlic, salt and olive oil. Add to the baking sheet and bake for 10-15 minutes or until they start to burst.
- Cook the pasta. While the tomatoes are roasting, make the pasta according to instructions on the box. I recommend adding salt to pasta water.
- Make the sauce. Add 1 tbsp of olive oil, tomato paste, lemon juice, and roasted heirloom tomatoes to large deep skillet. Crush the tomatoes using a wooden spoon, stir to combine then cook for 1-2 minutes.
- Add in the rest of the ingredients. Scrap cherry tomatoes from tray with all the juices and garlic, followed by reserved pasta water. Stir in fresh basil then cook for another 3-5 minutes on low heat. Add salt, pepper, and red pepper flakes, to taste.
- Serve and enjoy. This roasted cherry tomato sauce is best served hot over angel hair pasta or spaghetti. Top with fresh basil, parmesan, and cracked pepper.
Notes
- When cooking the pasta I recommend adding salt to the water and cooking to al dente.
- Using fresh heirloom or roma tomatoes is best but you can also use a small can of crushed tomatoes.
- Don’t overcook the tomatoes! You want them to be starting to burst and caramelized but not too shriveled so make sure you pay attention when roasting.
- Add in the fresh basil last so that it doesn’t overcook or burn the herb.
- This roasted cherry tomato sauce is best served hot with angel hair pasta or spaghetti.
- Store in an airtight container in the fridge for up to 4-5 days. Reheat on the stovetop.
This is my new favorite summer recipe! It’s so light, fresh, and absolutely delicious!
Love this!! Have made this for dinner on repeat and my boyfriend loves it too ?
Thank you for your comment! I’m so glad you and your boyfriend love this recipe! It’s one that is on repeat in our house as well!