Name: Roasted Cherry Tomato Spaghetti Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 lbs (about 900g) ripe cherry tomatoes, halved; 4-5 cloves garlic, thinly sliced or minced; 1 large shallot, thinly sliced or minced; 1/4 cup extra virgin olive oil, plus more for serving; 1 tsp dried oregano (if not using fresh); 1/2 tsp red pepper flakes (optional); Salt and freshly ground black pepper to taste; 1 tbsp balsamic vinegar; Pinch of sugar (optional, to balance acidity); 1/2 cup fresh basil leaves, chopped or torn; 2 tbsp fresh oregano leaves, chopped (optional, for garnish or added flavor); Parmesan rind (optional, for simmering); Cooked spaghetti or pasta of choice, for serving; Freshly grated Parmesan cheese, for serving

Description

This easy-to-bake recipe yields a vibrant, fresh cherry tomato spaghetti sauce bursting with garden-fresh flavor. Perfect for a quick weeknight meal or an impressive garden dinner.

Ingredients

2 lbs (about 900g) ripe cherry tomatoes, halved
4–5 cloves garlic, thinly sliced or minced
1 large shallot, thinly sliced or minced
1/4 cup extra virgin olive oil, plus more for serving
1 tsp dried oregano (if not using fresh)
1/2 tsp red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 tbsp balsamic vinegar
Pinch of sugar (optional, to balance acidity)
1/2 cup fresh basil leaves, chopped or torn
2 tbsp fresh oregano leaves, chopped (optional, for garnish or added flavor)
Parmesan rind (optional, for simmering)
Cooked spaghetti or pasta of choice, for serving
Freshly grated Parmesan cheese, for serving

Instructions

Preheat Oven & Prep Tomatoes: Preheat your oven to 400°F (200°C). Wash and halve the cherry tomatoes. Mince garlic and shallots.
Roast Aromatics & Tomatoes: Spread halved cherry tomatoes, minced garlic, and sliced shallots on a large, rimmed baking sheet. Drizzle with 1/4 cup olive oil, season with salt, pepper, dried oregano (if using), and red pepper flakes (if using). Toss gently to coat. Roast for 25-35 minutes, or until tomatoes are burst, softened, and slightly caramelized.
Simmer & Infuse: Carefully transfer the roasted mixture to a medium saucepan. Add balsamic vinegar and the pinch of sugar. If using, add the Parmesan rind. Bring to a gentle simmer over medium-low heat and cook for 10-15 minutes, allowing flavors to deepen.
Mash & Finish: Remove Parmesan rind. For a chunky sauce, use a fork or potato masher to crush tomatoes to your desired consistency. For a smooth sauce, use an immersion blender or standard blender to process until silky. Stir in fresh basil and fresh oregano. Taste and adjust seasonings (salt, pepper, sugar, balsamic).
Serve: Toss the warm sauce with your favorite cooked pasta. Garnish with additional fresh basil, a drizzle of good quality olive oil, and plenty of freshly grated Parmesan cheese. Enjoy immediately!

Prep Time: 15 mins
Cook Time: 45 mins