Description
This vibrant, incredibly flavorful cherry tomato spaghetti sauce is made with roasted cherry tomatoes for an intense, naturally sweet, and savory depth. It’s surprisingly easy to make and will become your new go-to pasta sauce.
Ingredients
- 2 lbs (approx. 4-5 cups) cherry or grape tomatoes
- 4–6 cloves garlic, peeled but left whole
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh basil leaves, roughly chopped, plus more for garnish
- 1 tablespoon fresh oregano, roughly chopped (or 1 teaspoon dried)
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/4 cup reserved pasta water (optional, for thinning)
- Parmesan rind (optional, for simmering)
Instructions
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Roast Tomatoes & Aromatics: Spread cherry tomatoes and whole garlic cloves on the prepared baking sheet. Drizzle with olive oil, then scatter fresh basil and oregano over them. Season with salt, pepper, and red pepper flakes (if using). Toss gently to coat. Roast for 25-35 minutes, or until tomatoes are bursting, softened, and lightly caramelized.
- Blend for Texture: Carefully transfer the roasted tomatoes, garlic, and all juices to a heat-proof blender or food processor. Pulse a few times for a chunky sauce, or blend longer for a smoother consistency. (Alternatively, mash with a fork for a rustic texture.)
- Simmer to Deepen Flavors: Pour the blended/mashed sauce into a saucepan. Bring to a gentle simmer over medium-low heat. If using, add a Parmesan rind. Simmer for 10-15 minutes, stirring occasionally, allowing flavors to meld.
- Adjust & Serve: Taste and adjust seasonings as needed. If too thick, thin with a splash of reserved pasta water. Remove Parmesan rind. Toss generously with your favorite cooked pasta and garnish with fresh basil or grated Parmesan.
- Prep Time: 10 mins
- Cook Time: 40 mins