Description
Unlock the incredible flavor of roasted cherry tomatoes in this easy-to-make, versatile spaghetti sauce. Perfect for weeknight dinners and meal prep alike.
Ingredients
- 2 lbs (approx. 900g) cherry or grape tomatoes
- 6–8 cloves garlic, peeled and lightly smashed
- 1/4 cup extra virgin olive oil
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/4 tsp red pepper flakes (optional)
- 2–3 sprigs fresh oregano, or 1 tsp dried oregano
- 1/2 cup fresh basil leaves, roughly chopped
- Optional: 1-2 tsp balsamic vinegar
Instructions
- Preheat Oven & Prep Tomatoes: Preheat your oven to 400°F (200°C). Wash cherry tomatoes. Peel and smash garlic cloves.
- Season & Toss: Place tomatoes and garlic on a large baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, red pepper flakes (if using), and fresh oregano sprigs. Toss to coat evenly.
- Roast: Spread tomatoes and garlic in a single layer. Roast for 30-40 minutes, or until tomatoes are burst, shriveled, and lightly browned, and garlic is fragrant.
- Blend or Crush: Remove from oven. Discard oregano stems. For chunky sauce, mash directly on the sheet. For smooth sauce, transfer to a blender with all juices and blend to desired consistency.
- Final Simmer & Season: Transfer sauce to a saucepan. Stir in fresh basil. Simmer over low heat for 5-10 minutes. Taste and adjust seasoning, adding balsamic vinegar if desired. Serve hot over pasta.
- Prep Time: 10 mins
- Cook Time: 40 mins