Description
Unlock the vibrant flavors of summer with this incredibly easy and delicious cherry tomato spaghetti sauce. Roasting the tomatoes creates an unparalleled depth of sweetness, making this a go-to recipe for any pasta night.
Ingredients
- 2 lbs (about 900g) cherry tomatoes, halved
- 4–5 cloves garlic, minced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1–2 tbsp fresh basil leaves, chopped (or 1 tsp dried)
- 1/2 tsp dried oregano (optional)
- 1 tbsp balsamic vinegar or red wine vinegar
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp black pepper, or to taste
- Pinch of sugar (optional, to balance acidity)
- Red pepper flakes (optional, for heat)
Instructions
- 1. Prep Tomatoes: Preheat oven to 400°F (200°C). Place halved cherry tomatoes on a baking sheet, drizzle with 2 tablespoons olive oil, salt, and pepper. Toss to coat.
- 2. Roast Tomatoes: Roast for 20-25 minutes, until tender, bursting, and slightly caramelized.
- 3. Sauté Aromatics: In a large skillet or Dutch oven, heat remaining 2 tablespoons olive oil over medium. Add minced garlic and any dried herbs; sauté for 1-2 minutes until fragrant.
- 4. Simmer Sauce: Add roasted tomatoes to the skillet. Gently crush with a wooden spoon. Stir in vinegar, sugar (if using), and fresh basil. Bring to a gentle simmer; cook for 10-15 minutes for flavors to meld.
- 5. Finish & Season: Taste and adjust salt, pepper, and vinegar as needed. Drizzle with extra olive oil before serving.
- Prep Time: 10 mins
- Cook Time: 35 mins