Description
This simple yet incredibly flavorful cherry tomato spaghetti sauce comes together quickly, with most of the work done by your oven. Roasting the tomatoes creates an intensely sweet and rich sauce that will become a weeknight staple.
Ingredients
- 2 lbs (about 4–5 cups) cherry or grape tomatoes
- 3 tbsp extra virgin olive oil, divided
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- ½ cup water or vegetable broth (optional, for desired consistency)
- ½ cup fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
Instructions
- 1. Roast the Tomatoes: Preheat oven to 400°F (200°C). Toss cherry tomatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until blistered and softened.
- 2. Sauté Aromatics: While tomatoes roast, heat 1 tablespoon olive oil in a large saucepan over medium heat. Sauté chopped onion for 5-7 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- 3. Combine and Simmer: Transfer roasted tomatoes (with juices) to the saucepan with aromatics. Gently crush some tomatoes with a spoon. Add water/broth if desired. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes.
- 4. Finish and Serve: Remove from heat. Stir in fresh basil. Taste and adjust salt and pepper. For a smoother sauce, use an immersion blender to pulse a few times. Serve warm over your favorite pasta.
- Prep Time: 15 mins
- Cook Time: 45 mins