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Simple Slow Roasted Cherry Tomato Pasta Sauce (Freezer-Friendly)

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This simple slow-roasted cherry tomato pasta sauce is the one I finally got right after all those failures. It’s the kind of recipe that feels like a secret once you’ve made it.

Ingredients

Scale
  • 3 pounds cherry or grape tomatoes
  • 6 cloves garlic, peeled and smashed
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil leaves, roughly chopped

Instructions

  1. Preheat your oven to 275°F. Position the rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Wash and halve all the cherry tomatoes. Cut each tomato in half through the equator, not through the stem end. Place them cut-side up on the prepared baking sheet in a single layer with a little space between each one.
  3. Scatter the smashed garlic cloves evenly over the tomatoes. Tuck them in between the tomatoes so they’re partially covered.
  4. In a small bowl, whisk together the olive oil, salt, pepper, thyme, oregano, and red pepper flakes if using. Drizzle this mixture evenly over the tomatoes. Use your hands or a spatula to gently toss everything together, making sure each tomato half gets coated in oil.
  5. Roast for 2 hours, checking at the 90-minute mark. The tomatoes should be wrinkled, collapsed, and starting to caramelize around the edges. The garlic should be soft and golden. If the tomatoes still look plump and juicy, give them another 15-30 minutes.
  6. Remove the pan from the oven and let it cool for 5 minutes. Drizzle the balsamic vinegar over the hot tomatoes. Let it sit for another minute or two.
  7. Transfer the roasted tomatoes, garlic, and all the juices from the pan to a large bowl or directly into a blender. If using an immersion blender, you can blend right in the baking pan.
  8. Blend until smooth, or leave it slightly chunky if you prefer a more rustic texture. Taste and adjust seasoning with more salt, pepper, or a splash more balsamic if needed.
  9. Stir in the fresh basil.
  10. Let the sauce cool completely before transferring to freezer containers.

Notes

Don’t skip the step of halving the tomatoes. Halving them allows the moisture to escape and the sugars to concentrate. Use a mix of tomato colors if you can find them for a more complex flavor. Don’t overcrowd the pan; use two baking sheets if needed. Let the garlic get soft and golden, not brown and bitter. Toast the dried herbs briefly in the oil before adding to the tomatoes for more aroma. Halve the tomatoes the night before to save time.

Nutrition

Keywords: slow roasted cherry tomato pasta sauce, freezer-friendly, homemade pasta sauce, cherry tomato sauce, easy pasta sauce

Find it online: https://cookdella.com/simple-slow-roasted-cherry-tomato-pasta-sauce-freezer-friendly/