Roasted Cherry Tomato Pasta Sauce

by Anne Temple, July 1, 2022

This has become my go-to recipe for pasta sauce. I had a couple of tomato plants that went crazy last year and was harvesting enough cherry tomatoes to make this sauce every 2-3 days. You can freeze this or can it. Either way, you are going to love opening one of these jars in the middle of the winter to smell the fresh tomatoes!


2-3 lbs cherry tomatoes (enough to fill up a cookie sheet)

1/4 cup olive oil, plus 1-2 Tbsp for roasting tomatoes

4 cloves fresh garlic, minced (mince at least 10 minutes before using to get all the health benefits of the garlic!)

1 large onion diced

2-3 springs of fresh thyme, leaves/stems removed

1 cup fresh basil leaves

pinch of red pepper flakes

salt/pepper to taste

  • Preheat oven to 400℉

  • Remove stems from tomatoes and put in a bowl. Toss with olive oil and place in a lined baking sheet.

  • Roast for 25-30 minutes or until the tomatoes burst. Remove from oven and set aside.

  • Add the olive oil to a heavy-bottomed dutch oven. Add the onions and cook til they start to become translucent - about 5 minutes.

  • Add garlic, herbs and red pepper flakes and stir for 1 minute.

  • Add tomatoes and all the cooking liquid and simmer for 25-30 minutes, occasionally stirring.

  • Remove from heat and cool for 15 minutes.

  • Use an immersion blender or blender to blend to your desired consistency.

  • Add salt and pepper to taste.

You can either can it at this point or freeze in containers. I use leftover food containers and freeze them. ENJOY!