Description
This baked cherry tomato spaghetti sauce is incredibly easy to make and bursting with concentrated, sweet tomato flavor. It’s the perfect weeknight meal solution that tastes like it simmered all day.
Ingredients
- 2 lbs (approx. 900g) cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- 6–8 cloves garlic, peeled (whole or sliced)
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup fresh basil leaves, roughly chopped
- Optional: 1 tbsp fresh oregano leaves, or 1 tsp dried oregano
Instructions
- Preheat oven to 400°F (200°C).
- On a large baking sheet, spread halved cherry tomatoes, olive oil, garlic, salt, pepper, and red pepper flakes (if using). Toss to coat. If using fresh oregano, add it now.
- Roast for 25-35 minutes, or until tomatoes are blistered, softened, and slightly caramelized.
- Carefully remove from oven. Using a potato masher or fork, gently mash the tomatoes on the baking sheet until a chunky sauce forms.
- Transfer the mashed tomato mixture to a saucepan. Add 1/4 cup water or vegetable broth if desired to thin slightly. Bring to a gentle simmer over medium-low heat for 5-10 minutes, stirring occasionally.
- Remove from heat, stir in fresh basil. Taste and adjust seasoning as needed.
- Serve hot over your favorite pasta.
- Prep Time: 10 mins
- Cook Time: 35 mins