Quick Roasted Cherry Tomato Sauce

Quick and simple, homemade roasted cherry tomato sauce – packed with flavor from fresh cherry tomatoes that caramelize and become wonderfully jammy after a quick stint in the oven. This even more delicious take on traditional tomato sauce is made with simple ingredients like garlic, olive oil, basil, and thyme, and you’ll want to make batches all Summer long!

Quick Roasted Cherry Tomato Sauce via forkknifeswoon.com

We inherited several tomato plants upon moving into our new house. The sprawling, sagging beauties, top-heavy under the weight of their fruit, have happily delivered a generous yield over the last few weeks, and I’ve been harvesting the delicious house-warming presents with abandon.

The collection of mystery varieties includes about half cherry tomatoes, and I’ve taken to calling the entire lot of them simply Parker tomatoes (after the previous owners). As the plants are still dotted with dozens of yellow flowers – i.e. future tomato babies – and given that it’s already September (!), I harvested the remaining ripe cherries to make a roasted tomato sauce, thus preserving some homegrown tomato goodness for the coming months.

Roasted Cherry Tomato Sauce via forkknifeswoon.com

Despite the natural sweetness of perfectly ripe summer tomatoes, a quick roasting still enhances and intensifies their flavor, and – along with some onion, garlic and fresh herbs – transforms the raw tomatoes into a fantastically rich and flavorful sauce. It’s the sort of sauce you’ll be happy to have on hand to brighten up a chilly day in the next couple of months, and totally worth the (minimal) hands-on effort now.

A couple of quick notes: I threw in some yellow and orange cherry tomatoes from the farmers market in addition to our red garden cherries – thus the lighter, orange-y color – but you can use any kind of cherry/grape/small tomato you’ve got. The sweeter the better.

Also, I prepared this roasted cherry tomato sauce to be stored in the fridge or freezer, but if you’re feeling ambitious, and want to tackle shelf-stable canning, Annalise has a great tutorial (and marinara sauce recipe), here.

Quick Roasted Cherry Tomato Sauce via forkknifeswoon.com
Quick Roasted Cherry Tomato Sauce via forkknifeswoon.com
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Roasted Cherry Tomato Sauce | Fork Knife Swoon

Quick Roasted Cherry Tomato Sauce

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: About 4 pints/2 quarts 1x
  • Category: Sauce, Dinner
  • Method: Roasted, Blended
  • Cuisine: Italian

Description

Quick and simple, homemade roasted cherry tomato sauce – packed with flavor from fresh cherry tomatoes that caramelize and become wonderfully jammy after a quick stint in the oven. This even more delicious take on traditional tomato sauce is made with simple ingredients like garlic, olive oil, basil, and thyme, and you’ll want to make batches all Summer long!


Scale

Ingredients

23 lbs cherry tomatoes, stems removed

1/4 cup good-quality olive oil, plus more for roasting

1 large yellow onion, diced

1 tbsp fresh garlic, minced

small handful, fresh basil leaves

34 sprigs, fresh thyme, stems removed

kosher salt and freshly-ground black pepper


Instructions

Preheat the oven to 400 degrees F.

Toss the tomatoes with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.

Meanwhile, add the 1/4 cup of olive oil to a heavy-bottomed sauce pot. Heat over medium-heat until the oil begins to shimmer. Add the onions and cook, stirring occasionally, until they begin to sweat and soften, about 4-5 minutes. Add the garlic, stir to combine, and continue cooking for another few minutes until the garlic is golden.

Add the roasted tomatoes (including all of the cooking liquid in the pan), and the herbs, and stir to combine. Season with salt and pepper, to taste.

Turn the heat down to low, partially cover the pot with the lid (leaving about a 1-inch gap), and let simmer for at least 25 minutes – and up to an hour – stirring infrequently as the sauce cooks.

Remove the pot from the heat, and let cool for 10-15 minutes. (Carefully!) Transfer the sauce to a blender (or use an immersion blender), and blend until the sauce reaches your desired consistency.

Pour the sauce into pint-size canning jars or other air-tight containers.

Will keep for up to a week in the refrigerator, or 3 months in the freezer.



Keywords: roasted tomatoes, cherry tomato sauce, roasted cherry tomatoes, summer sauce, freezer tomato sauce, easy tomato sauce, herb tomato,

Some of the links in this post may be affiliate links. Making a purchase through one of these links pays me a small referral fee at no added cost to you. These tiny fees add up, and help keep the blog running. Thank you for supporting Fork Knife Swoon!
September 5, 2014

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246 Comments

  • Reply
    Ruth
    September 29, 2020 at 3:25 am

    Hi there, can you please confirm that the herbs go in later, after the toms are roasted? It seems odd to not add them to the roasting tin, which is how we’d usually do it, I’d appreciate any guidance before starting, it sounds great 🙂

    • Reply
      Laura
      September 29, 2020 at 1:06 pm

      Hi, Ruth! Yes, I always add the herbs to the pot with the onions, garlic and the roasted tomatoes. I don’t like to risk burning/overcooking them in the oven. But if you feel strongly about adding them to the tomatoes beforehand, I don’t think it’ll ruin the sauce 🙂 Enjoy!!

  • Reply
    Pam S.
    September 25, 2020 at 2:47 pm

    Made this sauce today and it is delicious. We use a lot of sauce and I am so pleased at how easy this was to make myself. I used a variety of small tomatoes from my garden (cherry, yellow pear, Black Prince and currant). The color is lighter and I find this to be a thicker sauce than many store bought. I was able to can 3 pints. I’ll double that next year! Thank you for sharing!

    • Reply
      Laura
      September 27, 2020 at 5:27 am

      Thanks so much, Pam!! 🙂

  • Reply
    Harinder Sandhu
    September 21, 2020 at 4:25 am

    Hi just about to make this sauce and wanted to check that the tomato skin in left on.

    • Reply
      Laura
      September 21, 2020 at 4:54 am

      Hi, Harinder! Yes, skins are left on, and blended with the sauce. Enjoy!

  • Reply
    Erica
    September 19, 2020 at 8:17 pm

    I made this sauce this afternoon with the bounty of Sweet Millions I have. Managed a full 3 pounds of tomatoes (still tons more!) from what were fluke tomato plants. It was so easy to make! The color after blending is gorgeous. Thanks for a great, simple recipe. But… this batch is soooo super sweet even with the onions and garlic, it’s like eating tomato candy. Do you have any hints for taming the sweetness? Thanks!

    • Reply
      Laura
      September 20, 2020 at 6:36 pm

      Hi Erica! Since the sauce has no added sugar, all of that sweetness is coming from your tomatoes. They must have been super sweet to begin with (usually not a terrible problem to have!), and the roasting just further caramelized and intensified the flavors. You could try adding something acidic (like lemon juice or balsamic vinegar) to tone down some of the sweetness. Or even adding a bit of canned crushed tomatoes/sauce might be what you’re looking for. Start with just a small amount and be sure to taste test as you add. Hope that helps! 🙂

  • Reply
    Heather
    September 14, 2020 at 5:44 pm

    I made this tonight using Tiny Tim tomatoes from my garden, it turned out great! I didn’t have fresh basil and thyme so I used dried, and I added a tiny bit of anchovy paste, and some ground beef. It was enough sauce for 3 generous portions.

    • Reply
      Laura
      September 15, 2020 at 5:56 pm

      Thank you, Heather!! Love your additions for a heartier sauce!

  • Reply
    A
    September 13, 2020 at 10:03 am

    How many cherry tomatoes is 2-3 lbs? I Googled and found that it’s 15-20…I erred on the side of caution and used about 30 per pound. This still doesn’t seem like enough? I have more onions in my pot than tomatoes. The juices from the tomatoes also burned in the oven so I did not have any liquid to add to the onion mixture. How do I salvage this?

    • Reply
      Laura
      September 13, 2020 at 10:36 am

      Hi! Depending on the size/variety of your tomatoes, I would assume +/- 3 cups of cherry tomatoes per pound. I haven’t counted the individual tomatoes, and it’s pretty flexible, but you’ll need a minimum of 6 full cups. You should definitely have more tomatoes than onion, and lots of juices from the roasted tomatoes. I’m wondering if maybe your oven is running hot? They absolutely shouldn’t burn that quickly (they will soften and shrivel as they roast and caramelize, but there should still be tons of moisture from the olive oil and the released tomato juice). At this point, I would try to either roast some more tomatoes if you have any, or add some crushed/diced canned tomatoes or tomato sauce. The latter won’t be exactly the same, since so much of the wonderful flavor of this sauce comes from the roasted tomatoes, but you should still be able to salvage a pretty decent sauce. Hope that helps!

  • Reply
    Sam
    September 12, 2020 at 10:52 am

    5 star recipe all the way ! I just added 1/2 TB of sugar to it and wow, Best sauce I ever tasted !!! Thank you for posting !

    • Reply
      Laura
      September 13, 2020 at 10:26 am

      Thanks so much, Sam!! Thrilled to hear that 🙂

  • Reply
    Deb
    September 9, 2020 at 4:08 pm

    Used a variety of small tomatoes and tastes great. Roasting is the key for sweetness. Thanks.

    • Reply
      Laura
      September 9, 2020 at 6:25 pm

      Thanks, Deb!! Yes, roasting is magical! 🙂

  • Reply
    Lisa
    September 9, 2020 at 2:19 pm

    Incredibly flavorful! I used two varieties of cherry tomatoes, onion, basil, and thyme from my garden, plus purchased garlic and olive oil. Yield was just 2 pints from 2.5 lbs of tomatoes – there were tons of seeds that I strained out.

    • Reply
      Laura
      September 9, 2020 at 6:25 pm

      Thanks so much, Lisa!!

  • Reply
    Kayla
    September 8, 2020 at 12:21 pm

    I used grape tomatoes as we had massive amounts of those, but absolutely loved this! I just kept ours chunky, didn’t blend and mixed it with browned ground turkey and served over bucatini noodles. So good! Can’t wait to do again next year!

    • Reply
      Laura
      September 8, 2020 at 5:48 pm

      Thanks so much, Kayla!! So happy you loved the sauce!

  • Reply
    Julia Rosenberg
    September 8, 2020 at 6:57 am

    I used a little less olive oil, but otherwise made as written. Fresh tomatoes from the garden made this a standout!

    • Reply
      Laura
      September 8, 2020 at 5:47 pm

      Thanks, Julia!! 🙂

  • Reply
    Caryl Septon
    September 7, 2020 at 9:57 am

    WOW. This is the BEST recipe. I am sitting here, literally eating the sauce on it’s own. Thank you!

    • Reply
      Laura
      September 8, 2020 at 5:47 pm

      Thank you so much, Caryl!!

  • Reply
    Mick
    September 5, 2020 at 5:57 am

    My wife has just had her first harvest of cherry tomatoes (so many) so I found this recipe and thought “Why not have a go?” Tailored the quantities to match what we had and went for it. Lloyd Grossman, eat your heart out! It has a great consistency, (immersion blender) rich flavour and wonderful colour. I used very hot jars, filled them with the sauce whilst still hot and this resulted in a very satisfactory vacuum seal when cooled. That should make it last longer? Definitely do this again, add extra ingredients for either puttanesca or arrabiata, see how it goes. Very pleased. More than that, my wife loved it!

    • Reply
      Laura
      September 5, 2020 at 11:02 am

      Thanks so much, Mick!! So happy to hear this was a winner for you (and your wife)! 🙂

  • Reply
    Anne Temple
    September 2, 2020 at 7:26 pm

    This was just what I was looking for as I am overrun with cherry tomatoes! One question and I think I know the answer. You have the stems on in the picture. You don’t use them in the recipe do you? I am going to assume it was for artistic purposes?

    • Reply
      Laura
      September 5, 2020 at 11:02 am

      Thank you, Anne!! Yes, stems on just for the photos 😉 You can actually roast them stem on, but you’ll definitely want to remove them before adding to the sauce (easier to do before hand). Enjoy!!

  • Reply
    Julie B. from MN
    September 1, 2020 at 3:42 pm

    I never leave reviews on all the recipes I’ve made over the years but had to this time. Wow this is a very decadent tomato sauce and will definitely be planting more cherry tomato plants next year. This stuff is very very delicious – thanks for the great recipe!

    • Reply
      Laura
      September 5, 2020 at 11:00 am

      Thanks so much, Julie!! So happy to hear you loved the sauce 🙂

  • Reply
    Jenny
    September 1, 2020 at 11:41 am

    Just finished making this; it came out great. I didn’t worry about exact measurements. In additions to a sheet pan full of cherry tomatoes, I added a few larger tomatoes and two red bell peppers, cut in chunks. Instead of taking pan out of oven and tenting, after about 1/2 hr., I just turned-off oven and let things sit while I chopped and then sautéed onions and garlic. Since I’d just used-up my garden basil last week to make pesto, instead of fresh basil, I added about 1/3 cup of pesto to the mixture and then cooked it all down on the stove. This year’s tomatoes are really seedy with thick skins, so I ran the sauce through the finest strainer on my food mill.

    • Reply
      Laura
      September 5, 2020 at 11:00 am

      Thanks so much, Jenny!! Happy you liked the recipe and could make it your own! 🙂

  • Reply
    Dora C
    August 31, 2020 at 4:03 pm

    I made the sauce last night and use it on my pizza today! This sauce is heavenly good. Thanks for your recipe! I only have around 2.6 lbs of the cherry tomatoes and I replaced the fresh thyme to the dried thyme instead. Love it and will definitely make it again!

    • Reply
      Laura
      September 1, 2020 at 5:14 am

      Thank you, Dora!! So happy to hear that! 🙂

  • Reply
    elizabeth s gault
    August 31, 2020 at 8:13 am

    My oven is temporarily out of order. Any chance you know how I can do this on a gas grill? I have skewers, grill mats and an assortment of tools. but the temp and time escape me. thanks

    • Reply
      Laura
      August 31, 2020 at 12:18 pm

      Hi Elizabeth! I haven’t tried grilling the tomatoes for this recipe, but I would put them in a grilling pan without holes – you’ll definitely want to capture all of the juices as they cook, which are key to the flavor of the sauce. I would basically try to mimic an oven as best you can. Hope that helps, and please let us know if you try it!!

  • Reply
    Lindsey
    August 28, 2020 at 12:41 pm

    So simple and delicious; a great way to use up our abundant garden harvest! We used a few Roma tomatoes, too, since we didn’t quite have 3 lbs of cherry tomatoes.

    • Reply
      Laura
      August 28, 2020 at 1:03 pm

      Thanks so much, Lindsey!!

      • Reply
        Heather
        September 4, 2020 at 9:59 am

        Eyeballed the measurements & threw in some large tomatoes. So, so delicious – thank you!!

  • Reply
    Chelsea
    August 28, 2020 at 5:12 am

    Tried this last night for dinner with rigatoni and it is WONDERFUL!!! I was able to use everything except garlic and olive oil from from garden 🙂 I used an immersion blender and it worked great, but next time I will use my high speed blender to get all the little skin bits.

    I did roast the tomatoes about twice as long, but it might be because I had to use casserole dishes instead of a sheet pan.

    Delicious!!!

    • Reply
      Laura
      August 28, 2020 at 1:03 pm

      Thanks so much, Chelsea!! So happy to hear the sauce was a hit! And yes, sometimes the roasting time can vary a bit depending on how juicy your tomatoes are 🙂

  • Reply
    Susan
    August 26, 2020 at 10:33 am

    This sauce turned out amazing. I ended up using a couple beefsteak and a few Roma tomato’s in addition to a lot of cherry tomatoes. I threw the onions and garlic on the pan with the tomatoes to roast. I also added a green pepper and a couple of stalks of celery. After it cooled I blended the sauce, warmed back up and served over zoodles.. delicious!!! I did wonder if you had the approximate nutrition information? That would be helpful. I am a Bariatric patient and still tracking everything that goes in my mouth. Considering what my garden is doing, I will be eating this sauce a lot for a while!

    • Reply
      Laura
      August 26, 2020 at 11:33 am

      Thanks so much, Susan! I’m so happy to hear you loved the sauce! We no longer provide nutrition info, but there are lots of calculators you can use online to find out based on the ingredients you use. That being said, it’s a pretty healthy tomato sauce 🙂

  • Reply
    C Hender
    August 25, 2020 at 12:42 pm

    Hi,
    I’ve tried to read through all the comments but may have missed where you said this, but do you just blend up all the skins?

    Thanks

    • Reply
      Laura
      August 25, 2020 at 5:29 pm

      Hi! Yes, I do. Enjoy!!

  • Reply
    Melissa Boldt
    August 24, 2020 at 4:58 am

    The recipe was super easy to follow. I had everything in my own garden so it was a no brainer. I put the salt and pepper on the tomatoes while they were roasting. I also added some of my chillies to the oven to roast with it ( we like spice ❤️)

    I also hot water bathed my jars for 40 mins to keep on the pantry shelf this gives a longer time of shelf life.

    • Reply
      Laura
      August 24, 2020 at 8:05 am

      Thanks, Melissa!!

    • Reply
      Marianne Valant
      August 27, 2020 at 2:04 pm

      I would love to preserve these tomatoes using this recipe, did you add lemon juice and if so how much did you use..or did you use another acid component? Thank you!

  • Reply
    Allen
    August 23, 2020 at 6:50 am

    Why not can this recipe so it can be used much later, like everything else canned the favor would change a bit , I shall try and let you know.

    • Reply
      Laura
      August 24, 2020 at 8:05 am

      Hi, Allen! Yes, lots of readers have canned this sauce with success. Enjoy!!

  • Reply
    Sarah Welstead
    August 22, 2020 at 7:30 pm

    Have made this twice in the past week due to an unexpectedly large crop of tomatoes, and it’s turned out great. I will state up-front that I totally guesstimated the weight of my tomatoes and just eyeballed the olive oil (though I did make the effort to get good-quality as the recipe suggests).

    My adjustments: I ended up using about 2/3 cherry tomatoes and 1/3 assorted other tomatoes (roma, a couple of beefsteaks, a couple of random ones from seeds my daughter planted), including some that were still a bit green. I also used half fresh basil and half that stuff in a tube because that’s what I had on hand, and I had no thyme – still turned out fantastic.

    Definitely keeping this recipe bookmarked – really glad I found it.

    • Reply
      Sarah Welstead
      August 22, 2020 at 7:31 pm

      *edit: I made the effort to get good-quality OLIVE OIL, I meant to say above

    • Reply
      Laura
      August 24, 2020 at 8:04 am

      Thanks so much, Sarah!! So happy to hear our sauce was a hit!! And yes, one of the things I love is how flexible it is 🙂

  • Reply
    Angela
    August 22, 2020 at 5:38 pm

    I don’t currently have an oven because we are doing a kitchen redo. Could I cook the tomatoes on the stove somehow?

    • Reply
      Sarah Welstead
      August 22, 2020 at 7:34 pm

      I’ve now made this twice, and in my opinion it’s the roasting that makes this recipe. I’m sure stovetop would be fine, but roasting makes this sauce sort of like a roasted red-pepper thing which I think would probably be lost if you did it all on the stovetop. (I’m not a kitchen goddess or anything, so take my comment with a grain of salt. I was just surprised at how much the roasting made it taste different than the stovetop sauce my husband made last week.)

      • Reply
        Laura
        August 24, 2020 at 8:01 am

        Thanks, Sarah!!

    • Reply
      Laura
      August 24, 2020 at 8:01 am

      Hi, Angela! You could cook this on the stove top, but it won’t have the same results. You’ll probably still end up with a good sauce (the combo of ingredients here is pretty winning, as is) but you’ll miss out on the caramelization and deepening of flavors that happens when you roast the tomatoes in the oven. If you do go the stove route I’d try to cook them very low and slow to release their liquids and concentrate the flavors (think like caramelized onions). Please let me know if you decide to try it! And hang in there without your oven! 🙂

    • Reply
      Julie P
      August 29, 2020 at 4:12 pm

      do you have a grill? I have roasted tomatoes and other veggies over indirect heat with great success!

      • Reply
        elizabeth s gault
        August 31, 2020 at 8:16 am

        this is what I’m looking for, Julie. What container did you put them in? I was about to skewer some and try that but didn’t know if that was enough roast time.

  • Reply
    Dawn Jensen
    August 21, 2020 at 9:02 pm

    I made this recipe as is. Super flavor and easy. Can’t wait to try in lasagna or spaghetti.

    • Reply
      Laura
      August 22, 2020 at 8:05 am

      Thank you, Dawn!! 🙂

  • Reply
    robyn sheriff
    August 21, 2020 at 8:45 am

    Thank you so much for this recipe! I cannot wait to try it this weekend! Can this be water bathed canned instead of needing put in the refrigerator?
    Thank you

    • Reply
      Laura
      August 21, 2020 at 7:28 pm

      Hi, Robyn! Thanks so much! I hope you enjoy the recipe! You can definitely can this sauce. To be safe, I would recommend adding some lemon juice or citric acid if you’re going the water bath route. The recipe as is can be canned and frozen for several months. Enjoy!!

  • Reply
    Cindy Hanna
    August 20, 2020 at 4:48 pm

    I made this today and was the best pasta sauce that I have ever had! Really impressed my friends. Can’t wait to try it as pizza sauce!

    • Reply
      Laura
      August 22, 2020 at 8:05 am

      Thank you so much, Cindy!! I’m so happy to hear that. We use this for pizza sauce all the time too – enjoy!!

  • Reply
    Lesley
    August 19, 2020 at 1:04 pm

    This looks like a great way to use my tomatoes! What do you use it on? Like a regular spaghetti sauce? Thanks!

    • Reply
      Laura
      August 19, 2020 at 4:46 pm

      Hi, Lesley! You can use it on pasta, or pizza, or anything else you would use a tomato sauce for. Enjoy!!

  • Reply
    Geri
    August 19, 2020 at 9:07 am

    This was a very nice recipe to use up a ton of delicious cherry tomatoes I had all at once. I used dried herbs because that’s all I had on hand And I added more garlic because you just can’t have too much garlic. Turned out beautifully!

    • Reply
      Laura
      August 19, 2020 at 11:37 am

      Thank you, Geri!! Definitely can never have enough garlic… 😉

      • Reply
        Erika
        August 21, 2020 at 10:21 am

        Hi there. Just to be helpful, you can actually do this all in one dish except for the basil. Just throw everything together in a roasting pan and mix with the olive oil and some salt and pepper and then once cooked throw it all in a food processor or blender with basil and any other seasons you like. Very easy cleanup. Let the oven do the work for you. With Love,
        an Italian girl who loves to cook😉

        • Reply
          Laura
          August 24, 2020 at 8:06 am

          Thanks, Erika!!

  • Reply
    Pam
    August 18, 2020 at 6:49 pm

    I just finished making this recipe and this is hands down the most amazing sauce I’ve ever tasted and so amazingly easy to make! I will be out picking more tomatoes in the morning and will no doubt be making another batch in the evening. Thanks so much for sharing the recipe!!

    • Reply
      Laura
      August 19, 2020 at 8:09 am

      Thanks for the glowing review, Pam! So glad you enjoyed this sauce as much as we do!! 🙂

  • Reply
    Jamie
    August 17, 2020 at 2:30 pm

    This recipe was amazing! The only change I made was I added some granulated garlic because I wanted more garlic flavor. My kids also loved it! We made a double batch and it used about two weeks’ worth of cherry and sungold tomatoes that were accumulating on my kitchen counters. Thanks for posting!!

    • Reply
      Laura
      August 19, 2020 at 8:08 am

      Thanks so much, Jamie!! Can never go wrong with a little extra garlic… 😉

  • Reply
    Harald
    August 16, 2020 at 5:07 pm

    The resulting sauce was great! Very fresh tomato flavor. I did do one extra step that led to a very silky sauce, and I would recommend it.

    I pureed the tomatoes once they were cool enough to work with, then ran them through a fine mesh strainer to remove the seeds and the bigger chunks of skin. Proceed with the rest of the recipe after this step.

    About 3/4 of my tomatoes were Sungold. If you haven’t grown them, please do so. Super tasty!

    • Reply
      Laura
      August 19, 2020 at 8:06 am

      Thanks so much, Harald!! Love Sungolds too 🙂

  • Reply
    Jennifer Knorr
    August 16, 2020 at 1:28 pm

    Has anyone frozen their tomatoes to save for roasting later? Does that work? It’s 101F where I live right now and turning on the oven right now sounds like a terrible idea! But I have plenty of tomatoes!
    Also, roughly how many cups is 2-3lbs of cherry tomatoes? I don’t have a kitchen scale and want to balance out the flavors correctly! Many thanks!

    • Reply
      Denise
      August 17, 2020 at 5:51 pm

      I haven’t tried making this with frozen tomatoes. But I made it today with a mixture of fresh grape and yellow cherry tomatoes and it was delicious. I had just under 3 pounds, and it was enough to completely fill a large cookie sheet. Hope that helps!

      • Reply
        Laura
        August 19, 2020 at 8:23 am

        Thanks so much, Denise!!

    • Reply
      Laura
      August 19, 2020 at 8:23 am

      Hi, Jennifer! I haven’t tried roasting frozen tomatoes – I’ve used frozen tomatoes for sauces that are sauteed on the stove top, but I’m not sure if it will translate the same to the roasting process. There will likely be more liquid so they may take longer to caramelize and concentrate their flavor. Please let me know if you try it! As far as the weight, I would assume about +/- 3 cups of cherry tomatoes per pound, depending on size/variety. Hope that helps! Stay cool! 😉

    • Reply
      Dora
      August 20, 2020 at 6:36 pm

      Hey Jennifer! I roast cherry tomatoes and then freeze them all the time! You can use them later for all the sauces. I just roast and then cool and put straight into freezer bags. I love it because you don’t have to peel or anything. I even often roast un the air fryer then freeze. Cheers!

  • Reply
    Gail
    August 14, 2020 at 7:15 pm

    This recipe looks delicious, haven’t made it yet. I have lots of cherry tomatoes but no freezer room. Has anyone tried canning this recipe??

    • Reply
      Laura
      August 19, 2020 at 8:05 am

      Hi, Gail! You can absolutely can this sauce, and lots of readers have. I would recommend adding some lemon juice or citric acid if you’re looking for shelf-stable cans vs. storing in the freezer. Enjoy!!

  • Reply
    CONSTANCE H SECHLER
    August 14, 2020 at 3:14 pm

    This recipe is delicious and so easy! I did add minced carrots along with the garlic and i could eat this with a spoon!

    • Reply
      Laura
      August 19, 2020 at 8:01 am

      Yum!! Thanks, Constance!! 🙂

  • Reply
    Suzie
    August 11, 2020 at 2:12 pm

    This is an awesome recipe, so easy and delicious. In addition to my cherry tomatoes I had medium size black tomatoes that I included. Did not peel them and once done used my immersion blender. It was perfect. Thank you.

    • Reply
      Laura
      August 12, 2020 at 11:48 am

      Thanks so much, Suzie!!

  • Reply
    Sarah
    August 9, 2020 at 4:55 pm

    Delicious! An easy way to use up the herbs and tomatoes in my garden!

    • Reply
      Laura
      August 9, 2020 at 7:21 pm

      Thanks, Sarah!! 🙂

  • Reply
    Carol baker
    August 9, 2020 at 8:35 am

    The flavours in this are amazing. Great way to use all those cherry tomatoes that you get all at once and just can’t keep up to.

    • Reply
      Laura
      August 9, 2020 at 11:23 am

      Thank you, Carol!! 🙂

  • Reply
    Lori
    August 8, 2020 at 7:25 pm

    Bravo!!!
    Your recipe solved the “what to do with so many cherry tomatoes” dilemma. I scored 2 pint jars of the most delicious sauce I have ever created. I used ground thyme as a substitute for the fresh thyme. The blender made it all come together quickly and easily. This recipe is a keeper. I look forward to trying many more of your recipes.

    • Reply
      Laura
      August 9, 2020 at 11:22 am

      Ah, love it! Thanks so much, Lori!!

  • Reply
    Josie Castagnola
    August 7, 2020 at 4:03 pm

    This was easy to follow and tastes delicious! I had home grown cherry tomatoes and the herbs , which made extra special. I had just under 2 lbs and ending up with 1 .5 pints!

    • Reply
      Laura
      August 8, 2020 at 11:57 am

      Thanks, Josie!! 🙂

  • Reply
    Connie
    August 3, 2020 at 4:32 pm

    Made as directed with the abundance from our cherry tomato plants and have now recommended this recipe to my family!! Simple Easy and Delish!!!

    • Reply
      Laura
      August 4, 2020 at 1:44 pm

      Thanks so much, Connie!! 🙂

  • Reply
    Lillian
    August 1, 2020 at 6:10 pm

    I cook a lot, I read a lot of recipes online. I never comment. This recipe was so outstanding that I have to. I had an abundance of cherry/grape tomatoes due to planting the wrong kind of seed (oops 😂). I usually make sauce with romas but don’t have many. I googled canning cherry tomatoes and am so glad I found this recipe. I don’t even like tomato sauce that much and I could eat this with a spoon. Thank you!!!

    • Reply
      Laura
      August 4, 2020 at 1:44 pm

      Wow, thank you so much for your kind review, Lillian!! So happy you loved this sauce as much as we do! 🙂

  • Reply
    Deborah
    August 1, 2020 at 1:28 pm

    Pretty much followed the recipe but added extra garlic and herbs. I did strain as there were a lot of seeds. It is delicious. Probably would make a great tomato soup.

    • Reply
      Laura
      August 4, 2020 at 1:43 pm

      Nothing wrong with extra garlic 😉 Thanks, Deborah!!

    • Reply
      Corine
      August 8, 2020 at 10:15 am

      Hi Deborah… at what point did you strain?

  • Reply
    Sandy HD
    July 29, 2020 at 2:01 pm

    Wow, this is super flavorful. I love using an immersion blender and not having to peel/seed the tomatoes. WIll this work for larger varieties as well? Oven roasting does give a wonderful carmelization and greater sweetness to the sauce. Thanks for sharing!

    • Reply
      Laura
      July 31, 2020 at 7:21 am

      Thanks so much, Sandy!! I haven’t tried this exact recipe with much larger varieties. I think a few other readers have, with success. Because larger tomatoes may be juicier/have more water content, roasting might take a little bit longer, or you’ll just end up with a thinner sauce. Likely still delicious 🙂

  • Reply
    Heather Hall
    July 27, 2020 at 8:26 am

    Are you able to can/preserve this for future use, like other pasta sauces? I have so many cherry tomatoes (the plants were given to me) and other than adding them to salsa and spaghetti sauce, have no other use for them. Would love to try this and use in the future as well.

    • Reply
      Laura
      July 28, 2020 at 11:42 am

      Yes, absolutely! I always make a few extra jars-worth to save in the freezer. You can do this without making any changes to the recipe. Several readers have (shelf-stable) canned this too, but you’ll probably want to add some citric acid to be safe. Enjoy!!

      • Reply
        Karla
        July 29, 2020 at 5:58 pm

        Yay!! I have ever so many tomatoes in the garden this year and can’t wait to can them using this recipe!!

        • Reply
          Laura
          July 31, 2020 at 7:19 am

          Thanks, Karla! Enjoy! 🙂

  • Reply
    Jude
    July 15, 2020 at 4:16 pm

    This a great recipe to build on or as is. I’ve made it twice. First time I followed the recipe as written. The second time I chose to roast several small cloves garlic in their skin along with the tomatoes. That’s the only change. Oh, and I used Sungold cherry tomatoes. Pretty golden yellow. Easy and very yummy!

    • Reply
      Laura
      July 28, 2020 at 11:47 am

      Thanks so much, Jude! I loooove Sungolds too 🙂

  • Reply
    Lyric
    June 29, 2020 at 3:42 pm

    This has become our family favorite! We have planted extra tomatoes this year just so we can make more of this sauce. We can it and use it all year for pizza, spaghetti, lasagna, etc. I’ve added different types of tomatoes to the batch depending on what we’re harvesting. I just chop up larger tomatoes into roughly cherry tomato size and throw it all in the pan together. It gives a little variety to the flavor of the different batches as well. I love using the immersion blender so that I don’t have to transfer the hot liquid. Thank you for the perfect, simple, go-to recipe.

    • Reply
      Laura
      July 28, 2020 at 11:47 am

      Thank you, Lyric!! So happy you love this one as much as we do!

  • Reply
    Amy Jensen
    June 24, 2020 at 10:54 am

    Could I can this? I made this last year with my cherry tomatoes from my garden and my kids went nuts for it!

    • Reply
      Melissa Greene
      July 19, 2020 at 9:35 am

      Very easy recipe to follow. I water bath can and altered this just a little to make it shelf stable and a little smoother. Before adding the tomatoes to the onion pot, I de-skinned about half of them (eliminates a bit of bitterness if there is any). I added 1 tablespoon of lemon juice to each pint jar and boiled in a water bath for 40 minutes. Very delicious.

      • Reply
        Laura
        July 28, 2020 at 11:51 am

        Thanks, Melissa!!

  • Reply
    Chris
    June 13, 2020 at 10:52 am

    Second time I made this recipe. Very good! So happy I now have a great recipe to use up cherry tomatoes from my garden when needed.

  • Reply
    Katie
    June 5, 2020 at 11:40 pm

    Hello, is the 400 degrees standard oven or fan forced. Most recipes here in Australia assume fan-forced but not sure if that applies to you! Thanks.

    • Reply
      Laura
      July 28, 2020 at 11:45 am

      Hi! I use a conventional (American) oven. I’m not familiar with fan-forced, but that may work too.

  • Reply
    Amanda
    April 13, 2020 at 3:56 am

    Thanks for the great recipe! I roasted the garlic along with the tomatoes (3 cloves) and added a bit of red wine to deglaze the pan after cooking the onions and a dash of balsalmic vinegar at the end to add some extra sweetness. Fabulous for pizzas!

  • Reply
    Leonie
    April 10, 2020 at 10:02 pm

    My cherry tomatoes were transformed into a delicious purée that I will use in a variety of dishes. I will definitely use this recipes again, thank you!

  • Reply
    Msmoo
    April 7, 2020 at 3:30 pm

    Delicious, mine had a little chili kick, as I had just made a chili jam in the same as I used for tomato sauce.

  • Reply
    Amelia
    March 30, 2020 at 4:00 am

    Can you leave the leaves on the tomatoes when roasting?

  • Reply
    Soph
    March 14, 2020 at 1:22 am

    I don’t know if I over cooked mine but it was a bit bitter. It was nice to taste until it was blended 🙁
    It’s edible but not as delicious as everyone else’s.

    • Reply
      vale
      March 26, 2020 at 8:34 am

      Maybe you should put some sugar on the tomatoes next time 🙂

    • Reply
      2tattered
      August 16, 2020 at 7:28 am

      Tomato seeds can add bitterness.

  • Reply
    Chris Taylor
    February 16, 2020 at 12:00 am

    I love the internet I can google something like “what to do with excess cherry tomatoes” and the first thing that pops up is an amazingly perfect story and recipe. I’m allergic to onion but I had an enormous bounty of tomatoes and fresh herbs, now I’ve got a freezer full of tomato sauces to cover my needs for winter. Thank you so much

  • Reply
    Molly
    January 17, 2020 at 7:11 pm

    This was so delicious and not too hard to make!

  • Reply
    Lisa
    December 22, 2019 at 10:20 pm

    Made this from our home-grown tomatoes and added some town basil leaves. OMG. It was scrumptious! Thank you. 🙂

    • Reply
      Laura
      December 24, 2019 at 1:01 pm

      Love that you still have homegrown tomatoes!! 🙂

  • Reply
    Rachel
    October 3, 2019 at 2:29 am

    Amazing, super easy recipe, thank you!

  • Reply
    Nancy
    September 28, 2019 at 3:05 pm

    Please give me this recipe in cups and tablespoons

  • Reply
    Sarah Lewis
    September 25, 2019 at 12:48 pm

    Excellent recipe but my yield was nowhere close to 4 pints. I had just over 2 lbs in tomatoes and got barely a pint and a half.

  • Reply
    Lisa
    September 25, 2019 at 8:52 am

    I have five large Ziploc bags full of cherry tomatoes from my garden last year that I haven’t decided on the use for yet. Would this recipe work for them once they’ve thawed?

  • Reply
    Debs Absolom
    September 22, 2019 at 7:47 am

    Excellent, flavoursome, easy recipe for cherry tomatoes.
    I usually grow tons of bigger tomatoes (Ferline) and make 80 to 100 jars of sauce each year, my favorite being Puttanesca. I therefore skin these larger toms when making sauce so I was excited to fine this cherry tomato recipe that didn’t remove skins (that would have been fiddly). It worked beautifully as I had a large quantity…it’s all in the roasting! I usually eat all the cherry toms like sweets but now it’s worth having excess for cooking. Thanks

  • Reply
    Kenna
    September 19, 2019 at 4:34 pm

    Hello! I am wondering, do I put the basil and thyme on the tomatoes before roasting them or in the pan with the garlic and oil mixture?

    • Reply
      T
      September 26, 2019 at 9:00 pm

      The recipe says to mix the herbs with the tomatoes in the pot

  • Reply
    Peter
    September 17, 2019 at 9:10 pm

    I have a question: with so many seeds in the cherry tomatoes, would it be okay to run them through a strainer (or food mill) and then cook it down a little more? Or is it best to just blend them, along with the skins, together into the sauce?

    • Reply
      Gina
      September 19, 2019 at 12:42 pm

      I made this a few weeks ago with my Sungolds and used an immersion blender. The skins and seeds blended smooth (I was prepared to put the sauce through a mill but didn’t need to).

  • Reply
    Gay McColl
    September 9, 2019 at 11:51 am

    Live in Scotland and I started to get a bit of a glut of cherry tomato’s and so I found your recipe and followed it to the letter except I I halved the amount as I didn’t have enough tomato’s. Well I’ve cooked my own sauce before but this one is gorgeous and I think the difference is the roasting of the tomato’s first. Going to fry some chopped up chorizo tomorrow and add to the sauce and toss through some pasta. Thank you so much.

    • Reply
      elizabeth s gault
      August 31, 2020 at 8:22 am

      this sounds so good with the chorizo! I’m adding this to my list. thanks Gay

  • Reply
    Diane
    September 8, 2019 at 5:58 pm

    Made this for the first time. It is AWESOME, could eat it by the spoonful. I followed the recipe as is with one modification; I added garden jalapeños for some spice as recommended by another reader.

    I cooked some down a bit further for pizza sauce.

    This is a keeper.

  • Reply
    Tracey Palmer
    September 8, 2019 at 4:48 pm

    Delish! I ate it right away and mixed in a bit of pasta water. This recipe is a keeper!!!

    • Reply
      Laura
      September 17, 2019 at 5:28 pm

      Love hearing that! Thanks, Tracey!

  • Reply
    Michelle
    September 7, 2019 at 6:06 pm

    So freakin good! Have an abundance of cherry tomatoes and was searching how to use them.

  • Reply
    Gretha
    August 25, 2019 at 9:23 am

    Easy and delish! I added a little water because my sauce was very thick but it still has plenty of good, rich flavor. Made mine with hometown cherry tomatoes…about half were Sungold, a quarter were Sweet Million and a quarter were Cherry Buzz.

    • Reply
      Gretha
      August 25, 2019 at 9:24 am

      Home grown, not hometown! 😀

  • Reply
    Kristen Turnis
    August 19, 2019 at 1:17 pm

    I used your recipe last night pretty loosely but as guidance to use up a about 150 cherry tomatoes from my garden and the sauce is delicious!!
    I tripled the bad batch (per researched info found that 15-20 cherry tomatoes makes a lb), used dried basil and thyme because I didn’t have fresh on hand, I a wing the amount of those two ingredients but followed everything else pretty closely and it is still delicious! I ended up freezing mine but only got 3 pints of sauce (which just makes me question my 20 tomatoes to one pound).. it is still fantastic and next time I will weigh my tomatoes.
    Thank you for sharing!

  • Reply
    Meredith
    August 10, 2019 at 4:34 pm

    Can you use this recipe using frozen cherry tomatoes?

    • Reply
      Laura
      August 12, 2019 at 10:54 am

      I haven’t tried this. Did you freeze your own cherry tomatoes? I’m not sure how they would work roasted. They likely will have more water in them from being frozen and that may throw off the timing.

  • Reply
    Tina L Stobaugh
    July 30, 2019 at 9:18 pm

    I love it. I haven’t even put it in the blender yet and it tastes wonderful. I don’t like to use my oven in the summer so I roasted them on the grill. I think this added more flavor. I can’t wait to make my eggplant lasagna with this. By the way, I have never rated any recipe, I have had good ones, but this is great and wanted to let you know. Thank you for such an easy and delicious recipe.

    • Reply
      Jennifer C.
      September 30, 2019 at 1:20 pm

      I grew tomatoes, basil, and green peppers just to make my own sauce for my lasagna on Christmas! Thank you for sharing cause I was wondering if it would be good for a lasagna! ♥️

  • Reply
    Toni
    July 30, 2019 at 9:31 am

    I made this today. Thank you for such an easy and tasty recipe. I roasted the garlic and added about a quarter cup of red wine to the recipe. Yum Yum. Thanks again.

  • Reply
    Misty
    July 25, 2019 at 10:59 am

    Easy way to use garden tomatoes. Family loves it. Freezes beautifully.

  • Reply
    Kerry
    July 23, 2019 at 5:38 pm

    Made this today with heaps of cherry tomatoes, onions, garlic, and herbs from my garden. It is DELISH. Have marked this as a keeper!

  • Reply
    Danielle
    May 20, 2019 at 3:24 am

    This is absolutely delicious! Had way to many cherry tomatoes from the garden so this recipe was perfect. I did have one question, the skins didn’t purée as much as I had hoped. Any advice? Thank you for sharing this will be a regular in our home now!!

  • Reply
    Ang
    April 29, 2019 at 3:35 am

    Disappointed with this recipe. Does not work well for smaller quantities. I don’t understand why it can only be stirred twice and without adding any water ends up burning!!

  • Reply
    Katie
    March 4, 2019 at 1:10 am

    Loved this! The garden spewed out heaps of cherry tomatoes so this recipe was so perfect! I added a little cream at the end ! Molto bene!!!

  • Reply
    Esther
    December 20, 2018 at 6:45 pm

    I have a stupid question : the photo shows the washed & roasted tomatoes still have the little green part attached on them. Is it part of the recipe and will not make the sauce bitter? I usually remove the green part before cooking or putting them in salad.
    Please advice. Believe it or not, Im still getting some cherry tomatoes in Southern California but they R not sweet, so I thought I’ll make a sauce and add sweet paste or other sweet ingredient.
    Tnx!
    Esther

    • Reply
      Laura
      December 26, 2018 at 8:29 am

      Hi, Esther! Yes, remove the stems before cooking, they’re just there to make the tomatoes look a bit more photogenic for the photo 🙂 And, I remember still getting homegrown tomatoes at Christmas growing up in southern CA too!

    • Reply
      Anna
      August 8, 2019 at 10:45 am

      I absolutely adore this recipe! It is one of my favorite things to make. Some variations of it I have made include slicing the tomatoes in half and not roasting them, then putting them in the pan as is. Then, after blending the sauce, I put it back in the pan and add 1 cup of heavy cream. Another variation is using 6-7 beefsteak tomatoes and again, slicing them up and putting them in the pan. I love this recipe because it turns out perfect every time! Also, I am making this recipe with Roma tomatoes(2 lbs, to be exact) this weekend for at least eight people. Do you think that will be enough? Or should I use more tomatoes?

      • Reply
        Mosher
        August 26, 2019 at 7:44 pm

        I will make. Lots of cherry tomatoes! Will write back later.

  • Reply
    Emily
    November 3, 2018 at 7:02 pm

    Would it work to puree the tomatoes instead of using a blender?

  • Reply
    Susan
    October 23, 2018 at 1:24 pm

    Very tasty! Could add cooked carrots (when at the blending stage) and use it as a ‘gravy’ on roast beef with potatoes. I will use this recipe again.

    • Reply
      Laura
      October 30, 2018 at 1:05 pm

      Thanks, Susan!! That sounds like a great combo with the roast beef 🙂

  • Reply
    Manon
    October 12, 2018 at 2:39 pm

    Had a bunch of cherry tomatoes hanging around… made this…. sooooo delightful!!! 😋 It’s perfect.

    • Reply
      Laura
      October 17, 2018 at 4:05 am

      Thanks, Manon!! So happy to hear that! 🙂

  • Reply
    Angie H
    October 6, 2018 at 2:17 pm

    I added three small red jalapeños to the recipe for an sweet spice taste. My family loves it!

    • Reply
      Laura
      October 10, 2018 at 8:13 am

      Ooh, my husband would like your spicier take on it. Thanks, Angie!!

  • Reply
    Joan Edelstein
    October 3, 2018 at 9:55 pm

    I’d never made a tomato sauce before, so greatly appreciated this really doable recipe. I had three pounds of cherry tomatoes from my plant and had already given about two pounds away. I made two batches and gave one to my daughter. It was delicious, with a terrific texture. Now that I know how to do this, I would use more garlic and add some veggies – personal taste.

    • Reply
      Laura
      October 4, 2018 at 1:08 pm

      Thank you so much, Joan!! Extra garlic is always a good thing… 🙂

    • Reply
      Natasha
      June 22, 2020 at 8:32 pm

      Hello! I am looking for canning recipes and this looks delish, could I can this sauce? Or add lemon and can it? Thanks!

  • Reply
    Ann Moses
    October 3, 2018 at 7:28 pm

    I love this sauce but I do not agree with your statement that tomatoes are an acid food – all canning guides recommend canning tomato sauce with acidification with lemon juice or citric acid in a pressure canner. You can water bath can it but it will take hours and even then the temperatures aren’t high enough to kill botulinum.

    • Reply
      Laura
      October 4, 2018 at 1:08 pm

      Hi, Ann! Happy to hear you love the sauce! I am definitely not a canning expert, so would defer to those with much more experience than me when it comes to shelf-stable canning. I do know that it freezes well 🙂

    • Reply
      Chelsi Kirby
      October 7, 2018 at 3:34 pm

      Look up Tomato Sauce 101: From Vine to Jar “You Bet Your Garden”
      Mike Mcgrath also says that lemon is NOT necessary, tomatoes are very acidic. 🍅❤
      Love love your sauce Ms. Laura

      • Reply
        Ann Moses
        October 8, 2018 at 8:13 am

        I dont know what/who your source is but tomatoes vary in acidity – some are acidic and some aren’t – I go by Ball canning recommendations for safety and it seems like a small enough thing to add a bit of lemon or 1/4 teaspoon of citric acid to prevent food poisoning.

        • Reply
          Laura
          October 10, 2018 at 8:23 am

          Always, better safe than sorry! 🙂

      • Reply
        Laura
        October 10, 2018 at 8:22 am

        Glad to hear you love the sauce! Thanks, Chelsi!

        • Reply
          Amanda
          August 16, 2019 at 5:49 pm

          Hello! I am a canning expert & can provide some clarity. Tomatoes are considered a high acid food, but because varieties of tomatoes & conditions in which they grow affect acidity levels, any canned tomatoes should include added acid. Tomatoes is the only food that can be safely pressure or water bath canned. If you need more instructions, go to the National Center for Home Food Preservation or a state Extension service. 🙂

        • Reply
          Melissa
          August 20, 2019 at 10:31 am

          Wondering how you freeze the sauce? In freezer bags? Certainly not canning jars…correct?

          • Laura
            August 23, 2019 at 7:00 pm

            You can use freezer bags or glass canning jars. Just leave some room at the top for expansion. Enjoy!

  • Reply
    Susan
    October 3, 2018 at 11:14 am

    How come I have little stick thingys in my sauce?

    • Reply
      Laura
      October 4, 2018 at 1:05 pm

      Hi Susan, I’m not sure – maybe the tomato stems?

    • Reply
      Jake H
      May 22, 2019 at 4:52 am

      When the skins break apart, they roll up into little tubes. Just puree it a bit more.

  • Reply
    Sondra Singer
    September 30, 2018 at 3:21 pm

    I used this recipe as a base. I have a crazy out of control cherry tomato plant this year, that as of the end of September, even though the nights are cool, is still producing! I’ve made two batches of this sauce, modified, so far, and am about to make a third. I’ve added a few things. When I roast the tomatoes, I also roast sliced mushrooms, and a mostly whole bulb of garlic (in an oven-proof dish with oil). So, I use the roasted garlic (best sliced a bit) instead of the raw garlic when cooking the onion. When I put the roasted tomatoes into the pot, I also add the other ingredients. And, I found that just the fresh herbs were fine for my first batch, but I wanted more punch, so added more of those plus some dried Italian herbs, as well. My first batch was just a bit flat. The second batch, with the addition of more herbs, was amazing. When I heat it back up, I sometimes add cooked chicken to it. With these additions, for me, it makes for a deeper, more flavorful sauce. I use a Vitamix to blend, and I find that it’s very easy to over blend it. Just some quick pulses, and I get a good consistency for me. It doesn’t need tomato paste, which I added to my first batch. That made it too thick. So, I basically stick with the ingredients mentioned, plus what is in the original recipe.
    Thank you to whoever came up with this one. It’s the best basic cherry tomato sauce recipe I’ve found!Then, just get creative!

    • Reply
      Laura
      October 4, 2018 at 1:01 pm

      Thank you, Sondra!! Love to hear how you’ve made this your own, sounds delish!!

  • Reply
    Heather
    September 26, 2018 at 2:41 pm

    This was delicious! I usually give more of my homegrown cherry tomatoes than I eat, but this recipe will help me make use of them from now on! I used fresh basil, parsley, oregano, and thyme from the garden. I also stirred in some ricotta cheese for protein. This will go into the summer rotation, for sure.

    • Reply
      Laura
      September 27, 2018 at 7:11 am

      I’m so happy to hear that, thank you, Heather!!

  • Reply
    Carly
    September 19, 2018 at 6:21 am

    Delicious! Had never made sauce from my tomatoes (they’re so good just to pop your mouth), but have had rain this year and they were splitting just as they came ripe. This sauce was a perfect way to still use them!

    • Reply
      Laura
      September 24, 2018 at 3:57 am

      I’m the same way with our homegrown tomatoes (they’re SO good fresh)! So happy you enjoyed this sauce as much as we do 🙂

  • Reply
    Sonia Mendoza
    September 9, 2018 at 1:50 pm

    I made this recipe today and not only was it easy but delicious, I had so many cherry tomatoes from our garden I didnt know what else to do with them. Now I do .

    • Reply
      Laura
      September 10, 2018 at 7:11 am

      So happy to hear I could help you with your tomato “problem…” 😉

  • Reply
    Lindsey E Nichols
    September 5, 2018 at 7:41 am

    Do you skin the cherry tomatoes? Or do they just get blended from the sauce?

    • Reply
      Laura
      September 5, 2018 at 12:55 pm

      Hi Lindsey! You don’t need to skin the tomatoes, they’ll get blended with the rest of the sauce. Enjoy!! 🙂

  • Reply
    Valerie
    September 3, 2018 at 7:39 am

    Thank you for the super quick response!
    I will can for sure 🙂

    • Reply
      Laura
      September 3, 2018 at 9:03 am

      Enjoy!! ☺️

  • Reply
    Gwyn
    August 31, 2018 at 5:33 am

    Can’t wait to try this! Can I use the “water bath” process instead of freezing it to store?

    • Reply
      Valerie
      September 3, 2018 at 6:50 am

      Did you get a response? I would love to can this with water bath method!

      • Reply
        Laura
        September 3, 2018 at 7:17 am

        Hi! I have not personally tried using a water bath to can this sauce (have stuck just to freezer canning), but I see no reason why it wouldn’t work for this recipe. Enjoy!! 🙂

    • Reply
      Laura
      September 3, 2018 at 9:05 am

      Hi Gwyn! I haven’t tried water bath canning for this sauce, so I’m not an expert, but I believe other readers have had success. Tomatoes are naturally high-acid, so it should be fine. Enjoy the recipe!! 😊

  • Reply
    Jennie Reichman
    August 30, 2018 at 5:20 pm

    Oh my, this is good! Sweet from the cherry tomatoes, pungent from the garlic and herbs. It almost tastes as if there is cream in it after it is pureed, it is so smooth and buttery. I made the sauce and then incorporated it into a meat sauce with sweet red peppers, italian sausage and chicken parmesan sausage and a touch of tomato paste. Might be the best meat sauce I have ever made. Thank you for this, my tomato plants are producing like mad and I will be making more of this sauce and freezing it for a taste of summer in deepest winter!

    • Reply
      Laura
      September 3, 2018 at 9:06 am

      Thank you, Jennie!! I’m so happy to hear it, and all your adaptations to make it a heartier sauce sound incredible!! ☺️

  • Reply
    Debbie
    August 28, 2018 at 6:38 am

    This is the third time this year of making this sauce, it’s easy and quiet delicious. I have frozen some, so look forward to a burst of summer tastes in the winter 😊

    • Reply
      Laura
      September 10, 2018 at 7:09 am

      Oh, love hearing this! Thank you, Debbie!! 🙂

  • Reply
    Maureen
    August 17, 2018 at 11:29 am

    I made this sauce today with 100% garden ingredients. The sauce is yummy. The tomatoes are so sweet. I followed the recipe exactly and used my immersion blender. Will definitely make again

    • Reply
      Laura
      September 10, 2018 at 7:09 am

      Thanks, Maureen! So happy to hear it! I bet it was extra yummy thanks to the homegrown ingredients 🙂

  • Reply
    Anita Magby
    August 7, 2018 at 3:23 pm

    Wonderful recipe! I made it last year and froze some. It was a taste of heaven in the cold months.

    • Reply
      Laura
      September 10, 2018 at 7:08 am

      I love love love having some of this stashed away in Winter. Thanks so much, Anita!

  • Reply
    Zinnia
    August 3, 2018 at 4:19 am

    We grow cherry tomatoes and I made this recipe last night and it was simple and soooooooooo delicious. It was my first time making my own sauce and I’m amazed at how good it tasted. Thank you for this recipe as it’s going to be one of my favorite ones.

    • Reply
      Laura
      September 10, 2018 at 7:08 am

      I’m honored you used my recipe for your first homemade sauce 🙂 So glad it was a success!

  • Reply
    Amy
    July 24, 2018 at 6:29 pm

    This is delicious! I added some extra garlic because we like garlic and I was using refrigerated minced garlic rather than fresh. I also added some chopped fresh rosemary and oregano. One step I changed: I pureed the tomatoes right after roasting them and added them to the sautéed onion, garlic and herbs then let it simmer for an hour. I’m so glad I found this recipe and will definitely be saving it!

    • Reply
      Laura
      July 25, 2018 at 6:21 am

      Thanks so much, Amy!! Love how you made it your own – sounds delish! 🙂

  • Reply
    Katy
    July 17, 2018 at 4:12 pm

    My husband’s work just gave us 7.5 pounds of grape tomatoes. I will be using this recipe!

    • Reply
      Laura
      July 25, 2018 at 6:20 am

      Ooooh, that’s a lot of tomatoes to turn into delicious sauce! 🙂

  • Reply
    Dee
    June 20, 2018 at 1:30 pm

    I had a bowlful of homegrown cherry tomatoes and also some that had split due to our recent Florida heat and downpours. I also had the meat of a few San Marzano that grown properly that I had balanced and froze, (will not waste my time on them next year). I wanted to roast or sauté or whatever would give us something useful and tasty. This recipe is absolutely delicious! Wow!
    PS I didn’t measure anything, just used sweet onion fresh, garlic and dried herbs.. very little good quality olive oil and a dash of sugar. I was so tempted to eat it with a spoon! Thank you!

    • Reply
      Laura
      June 29, 2018 at 11:29 am

      So happy to hear that, Dee!! Is there anything better than homegrown tomatoes?? 🙂

  • Reply
    Kylie Weisheit
    February 2, 2018 at 12:31 pm

    I added two capsicums in the roasting pan and it was so delicious! Thanks for recipe!!!

  • Reply
    Carol L Santora
    September 25, 2017 at 3:33 pm

    Hi i love this recipe and will try it tomorrow, do the skins blend up well?

  • Reply
    Theresa Tremblay
    September 14, 2017 at 7:59 am

    This is a great recipe almost the same one I created! I’m a little lazy so I roast the tomatoes, onion, herbs and a garlic bulb with the top cut off. Drizzle with olive oil, salt and ground black pepper. Roast at 300 for an hour. Put in a blender once cooled a bit in small batches. Throw the tomato mixture in a sauce pot with a large can of tomato paste and two can fills of chicken or beef stock and simmer for two hours. I do can mine with ball jars and a pressure canner.

  • Reply
    Amaris Diaz
    September 10, 2017 at 11:27 am

    Love this recipe except mine had a rough texture due to the amount of seeds in the cherry tomatoes. I ran it through an immersion blender and then my food processor and still couldn’t get the consistency that you have in your photos. Any advice?

    thanks!

  • Reply
    Angie
    August 29, 2017 at 3:37 pm

    Can this be canned? It’s amazing!!! Love the flavor and the smell!!!

    • Reply
      Laura
      August 29, 2017 at 3:59 pm

      Hi Angie! I’ve canned this sauce for the fridge and freezer (love having this one on hand), but haven’t tried shelf-stable canning yet. I don’t see any reason why you couldn’t though! Let me know how it turns out 🙂

  • Reply
    Megan Adler
    August 17, 2017 at 12:17 pm

    I’ve made this many times, especially last Summer, I had a dozen cherry tomato plants! I find I need to add some crushed tomatoes or paste and water once they are initially put into the pot or there doesn’t seem to be enough liquid for them to simmer. A great basic recipe! Add meatballs, or sausage and beef, along with some veggies from the garden and it’s out of this world!

    • Reply
      Laura
      August 29, 2017 at 4:02 pm

      Thanks, Megan!! 🙂

  • Reply
    Angela Lewis
    August 11, 2017 at 3:54 pm

    Probably a silly question but what do you use the sauce on?
    Thank you!!!!

    • Reply
      Laura
      August 11, 2017 at 10:04 pm

      Pasta!! Any type you like 😊

      • Reply
        Angela Lewis
        August 12, 2017 at 3:52 am

        Wonderful thank you!! I will be making some today.

  • Reply
    Gail
    August 10, 2017 at 10:36 am

    Second year for me making this sauce. I roasted the onions, cut up, with the tomatoes. Hubby loves the aroma of the roasting step! One of our faves with the bounty of tomatoes.

    • Reply
      Laura
      August 10, 2017 at 11:02 am

      Oh, I’m so happy to hear that! Thank you, Gail!

  • Reply
    T.j.
    August 8, 2017 at 5:06 pm

    Looks to me like yellow gold star hybrids, one of my favorite grow them every year along with black cherry tomatoes (had to special order/request the black cherry ones from the bonnie guy as I moved to a new state this year.

    • Reply
      T.j.
      August 8, 2017 at 5:09 pm

      Going to give your recipe a try this evening. Just pulled 2 grocery bags of those exact (like I said seems to be what I grow) tomatoes. Wish me luck!

      • Reply
        Laura
        August 8, 2017 at 5:11 pm

        Thanks, TJ! Hope you enjoy 🙂

  • Reply
    Alex Seath
    September 18, 2016 at 10:34 am

    Awesome sauce, kids love it, i have been making it the last few weeks, I had so many Cherry tomato’s I was not sure what to do with them, so far I have collected 15 lbs and have made each and everyone of them into this recipe. Best part about it is….. its so easy !!! Thanks Laura for a wonderful recipe

    Cheers,
    Alex

    • Reply
      Laura
      September 27, 2016 at 10:54 am

      That makes me so happy to hear! 15 lbs is a ton! This is one of my very favorite sauces to make – I’ve been making it a ton lately too with our homegrown cherry tomatoes. Happy cooking, thanks Alex!!

  • Reply
    Joanne
    September 12, 2016 at 12:46 pm

    Am I to understand the skins stay on and are blended in the blender

    • Reply
      Laura
      September 12, 2016 at 9:35 pm

      Yep! Skins and all (no stems though!)… Enjoy!

  • Reply
    Chris @ Shared Appetite
    September 9, 2014 at 3:36 am

    I miss my cherry tomato plants at our old house… can’t wait to plant them next year. Those puppies just keep producing over and over again, love them! What a beautiful sauce Laura!

  • Reply
    Thea @ Baking Magique
    September 7, 2014 at 2:10 am

    Your photos are amazing! Just found your blog but will definitely come back. 🙂

    • Reply
      Laura
      September 7, 2014 at 5:14 pm

      Thank you so much, Thea!! So glad to have you here!

  • Reply
    jenna @ just j.faye
    September 6, 2014 at 2:35 pm

    Yum! I love that picture of all those roasted juicy tomatoes!

    • Reply
      Laura
      September 6, 2014 at 5:58 pm

      Thanks, Jenna!

  • Reply
    Nicole ~ Cooking for Keeps
    September 6, 2014 at 2:23 pm

    Gorgeous Laura! I need to do this with all my cherry tomatoes that keep coming and coming and coming….

    • Reply
      Laura
      September 6, 2014 at 5:57 pm

      Do it! 🙂

  • Reply
    Katrina @ Warm Vanilla Sugar
    September 6, 2014 at 5:19 am

    Oh wow!! This looks so lovely! Such a yummy and easy way to use cherry tomatoes.

    • Reply
      Laura
      September 6, 2014 at 12:58 pm

      Thanks, Katrina!!