Description
This delightful roasted cherry tomato spaghetti sauce is bursting with sweet, caramelized flavors from slow-roasted tomatoes and aromatics. It’s incredibly versatile and perfect for any pasta night.
Ingredients
- 2 lbs (approx. 900g) cherry or grape tomatoes
- 4–5 cloves garlic, peeled whole
- 1 small red or yellow onion, roughly chopped
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of red pepper flakes (optional)
- 1/4 cup fresh basil, chopped (or 1 tbsp dried)
- 1 tablespoon fresh oregano, chopped (or 1 tsp dried)
- 1/4 cup dry red or white wine (optional)
- 1 teaspoon balsamic vinegar (optional)
- 1/4 teaspoon sugar (optional, to balance acidity)
- Fresh Parmesan cheese, for serving
Instructions
- Preheat Oven & Prep Ingredients: Preheat oven to 400°F (200°C). On a large rimmed baking sheet, combine cherry tomatoes, whole garlic cloves, and chopped onion. Drizzle with 1/4 cup olive oil, sprinkle with salt, pepper, and red pepper flakes (if using). Toss to coat evenly.
- Roast Tomatoes: Roast for 30-40 minutes, or until tomatoes are soft, blistered, and slightly caramelized. Garlic should be tender and fragrant.
- Process Sauce: Transfer the roasted mixture to a large pot or Dutch oven. For a chunky sauce, crush tomatoes with a potato masher. For a smoother sauce, use an immersion blender or transfer to a regular blender and pulse until desired consistency.
- Simmer & Season: Place the pot over medium-low heat. Add wine or balsamic vinegar (if using). Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, allowing flavors to meld and sauce to thicken slightly. Taste and adjust seasonings. Stir in fresh herbs during the last few minutes.
- Serve: Serve your delicious cherry tomato spaghetti sauce over your favorite pasta, garnished with fresh Parmesan and a drizzle of olive oil.
- Prep Time: 15 mins
- Cook Time: 45 mins