Yield: 4 people
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!
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.
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