Name: Roasted Cherry Tomato Spaghetti Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 lbs (approx. 4-5 cups) cherry tomatoes; 1 medium yellow onion, thinly sliced; 6-8 garlic cloves, peeled; 1/4 cup extra virgin olive oil, plus more for garnish; 1 teaspoon sea salt, or to taste; 1/2 teaspoon black pepper, or to taste; 1/2 teaspoon red pepper flakes (optional); 2 tablespoons tomato paste; 1/2 cup vegetable broth or water; 2 tablespoons fresh basil, chopped (plus more for garnish); 1 teaspoon dried oregano (if not using fresh); 1 tablespoon balsamic vinegar; 1/4 cup dry white wine (optional); Parmesan rind (optional, for simmering); Freshly grated Parmesan cheese, for serving; Your favorite pasta, cooked al dente

Description

This recipe guides you to a vibrant, flavorful cherry tomato spaghetti sauce, perfect for a cozy weeknight meal or entertaining. Roasting cherry tomatoes transforms them into a sweet, savory base, creating a deeply satisfying and fresh sauce.

Ingredients

2 lbs (approx. 4-5 cups) cherry tomatoes
1 medium yellow onion, thinly sliced
6–8 garlic cloves, peeled
1/4 cup extra virgin olive oil, plus more for garnish
1 teaspoon sea salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon red pepper flakes (optional)
2 tablespoons tomato paste
1/2 cup vegetable broth or water
2 tablespoons fresh basil, chopped (plus more for garnish)
1 teaspoon dried oregano (if not using fresh)
1 tablespoon balsamic vinegar
1/4 cup dry white wine (optional)
Parmesan rind (optional, for simmering)
Freshly grated Parmesan cheese, for serving
Your favorite pasta, cooked al dente

Instructions

1. Prep Tomatoes & Aromatics: Preheat oven to 400°F (200°C). On a large baking sheet, combine cherry tomatoes, sliced onion, and garlic. Drizzle with 1/4 cup olive oil, salt, pepper, and red pepper flakes. Toss to coat.
2. Roast: Roast for 25-35 minutes until tomatoes are bursting, slightly caramelized, and garlic is tender.
3. Sauté Tomato Paste: In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add tomato paste and cook, stirring, for 1-2 minutes until it darkens. Add dried oregano now if using.
4. Simmer: Transfer roasted vegetables to the pot. If using, add white wine to deglaze. Stir in vegetable broth. Bring to a gentle simmer, cover, and cook for 15-20 minutes, allowing flavors to meld. Add Parmesan rind if using.
5. Blend (Optional): Remove Parmesan rind. For chunky sauce, lightly mash. For smooth sauce, use an immersion blender or transfer to a regular blender (carefully!) until desired consistency.
6. Finish & Serve: Stir in fresh basil and balsamic vinegar. Taste and adjust seasoning. Serve immediately over cooked pasta, garnished with more fresh basil and Parmesan.

Prep Time: 15 mins
Cook Time: 45 mins