This roasted cherry tomato sauce is a great way to use up all of those cherry tomatoes in your garden. Simple to make and delicious, this cherry tomato recipe is one to make every summer. Use some now and freeze more for later!
Spread out the tomatoes, onions, garlic, and peppers (if you’re using them) on sheet pans.
Drizzle the tomatoes and other veggies with the olive oil and sprinkle with salt and pepper.
Roast in the oven for 30-40 minutes.
Let the tomatoes cool for a few minutes, then transfer the entire contents of the sheet pan, juices and all, to a blender or food processor. You may need to do this in two or more batches depending on how many tomatoes you have.
Add the fresh herbs and balsamic vinegar to the blender if desired.
Blend until the tomato sauce is smooth.
Pour into jars and store in the refrigerator.
If you want a creamy tomato sauce you can also add a splash or two of heavy cream.
This roasted cherry tomato sauce will keep in the fridge for about a week.
Whatever I don’t think I’ll use up in a week I will put into containers to freeze.