Description
Unlock the vibrant flavors of summer with this incredible roasted cherry tomato spaghetti sauce. It’s simple to make, bursting with sweet, savory notes, and perfect for a delightful weeknight meal or special occasion.
Ingredients
- 2 lbs (approx. 900g) cherry tomatoes
- 8–10 cloves garlic, unpeeled
- 1/4 cup extra virgin olive oil, plus more for finishing
- 1/2 – 1 tsp red pepper flakes (optional, to taste)
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/2 cup fresh basil leaves, chopped
- 2 tbsp fresh oregano, chopped
- Optional: 1/2 tsp sugar or 1 tbsp balsamic glaze (to balance acidity)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pat dry the cherry tomatoes. Spread them in a single layer on a large baking sheet with the unpeeled garlic cloves.
- Drizzle with 1/4 cup olive oil, sprinkle with red pepper flakes (if using), salt, and pepper. Toss gently to coat.
- Roast for 25-35 minutes, or until tomatoes are burst, soft, and slightly caramelized. Garlic should be tender.
- Remove from oven. Squeeze garlic pulp from skins and add to the tomatoes. Transfer all contents of the baking sheet to a deep skillet or pot.
- Bring to a gentle simmer over medium heat. Simmer for 10-15 minutes, stirring occasionally, until slightly reduced.
- For a chunky sauce, mash tomatoes with a potato masher. For a smoother sauce, blend half or all of the mixture with an immersion blender or standard blender (carefully!).
- Stir in fresh basil and oregano. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar/balsamic glaze if needed.
- Serve immediately over your favorite pasta, with an extra drizzle of olive oil and fresh basil.
- Prep Time: 10 mins
- Cook Time: 45 mins