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!


Ingredients

Scale

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,

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277 Comments

  1. 3.26.21
    Peta said:

    Hi. Would this recipe be suitable to preserve using a water can/preserve method rather than freezing? If so, how long would you suggest you water can these for? Thanks

    • 3.27.21
      Laura said:

      Hi, Peta! Yes, lots of readers have canned this sauce (you can scroll through to see some of the comments/advice). I’m not an expert on water canning, but do recommend adding an acid to be safe. You shouldn’t need to change anything else about the sauce. Enjoy!!

  2. 2.18.21
    Elissa Byer said:

    Do you think this recipe would work well with grape tomatoes? After go ogling I found they have a tougher skin than cherry varieties and I’m slightly worried about them not blending up as smoothly?

    • 2.18.21
      Laura said:

      Hi, Elissa! I have used mixes of different tomatoes, including grape tomatoes and haven’t had a problem. Thin skinned varieties are best, but if you have a good blender it shouldn’t be a problem either way. Some readers also strain the sauce too for even smoother sauce (but I don’t usually add that step). Enjoy!!

  3. 1.22.21
    Samantha said:

    Didn’t yield as much as the recipe said – only got about 3 cups! Tastes good though and easy to do.

  4. 1.5.21
    Vinita said:

    Thank you for this recipe! Super creamy restaurant quality sauce. And a great way to use up some wrinkly cherry tomatoes! I didn’t bother with the simmering. Once the garlic and onion were sautéed well, I added to the roasted tomatoes and blended right away. Tasted perfect in my opinion.

    • 1.23.21
      Laura said:

      Thanks so much, Vinita!! So happy to hear it was a hit 🙂

  5. 12.10.20
    TAMRA JOHNSTON said:

    This recipe is as delicious as it is easy to make!
    The only issue was I had a mishap with the immersion blender, but that was totally operator error…lol
    It’s a simple sauce that packs major flavor and punches up a meal!

  6. 10.27.20
    Annie said:

    OMG, this is divine. I’m kicking myself in the behind because I gave away most of my cherry tomatoes. I did add a bit of oregano and it tastes just like a rose sauce (without the dairy!). Thank you so much for a wonderful recipe. Can’t wait until next summer to plant all cherry tomatoes.

    • 10.31.20
      Laura said:

      Thanks so much, Annie!! Always a bit sad when homegrown tomato season ends 🙂

  7. 10.25.20
    Aerobix247 said:

    I had a ton of cherry tomatoes and didn’t know what to do with them. Came across this recipe and love, love, love it!! Very easy and delicous. It is great over spaghetti squash with parmesan cheese.

    • 10.25.20
      Laura said:

      Thank you so much!! Sounds delish 🙂

  8. 10.20.20
    chrissy said:

    this was SO simple, and SO delicious. I finished cooking my homemade meatballs in this sauce and felt like a total pro chef. thanks!

    • 10.24.20
      Laura said:

      Thank you so much, Chrissy!! That sounds amazing with the meatballs 🙂

  9. 10.16.20
    Christine said:

    This came out very good! I had one vine of cherry tomatoes and too many to know what to do with them. I doubled this recipe and used dry herbs instead of fresh because it was what I had on hand. I blended in a vitamix and the sauce came out creamy despite having no dairy. The fresh tomato really came through! It reminded me of La Madeleine Tomato Bisque in sauce form.

    • 10.24.20
      Laura said:

      Thank you so much, Christine!! This sauce can definitely become a soup, too! I just add some broth and/or cream 🙂

  10. 10.10.20
    Jessica said:

    I made this with my cubic ton of cherry tomatoes (yep, over planted) and used my Vitamix to blend but it rolled the skins into these little prickly bundles that kinda ruined the texture for me. Anyone else have this issue? Is there an easy way to skin them or maybe strain them out? Thanks!

    • 10.28.20
      Jessica said:

      So I ended up just cooking the tomatoes down and peeling them when I made this again. It was a little time-consuming but I avoided the weird skin issue. Very good with that small change! Made several times now.

    • 10.30.20
      Kk said:

      Same question p

    • 11.15.20
      Devra said:

      You can use a food mill and it will get rid of the seeds and skin and you will only have the pulp. You won’t need to use a blender because it is already smooth.

      • 11.15.20
        Laura said:

        Thanks for the tip, Devra!!

  11. 10.8.20
    alex said:

    Do you use the immersion blender on the herbs as well? Does it affect the red tomato color?

    • 10.9.20
      Laura said:

      Hi, Alex! Yep, you’ll blend the entire sauce together if you want a smooth and creamy sauce. If you’d prefer not to, you can leave it as a chunky sauce. The color will lighten a bit and become a little more orange. Enjoy!

  12. 10.5.20
    Suzanne said:

    I am about to make this recipe but am confused by the photo you show with the stems on the tomatoes after they’re roasted??? Don’t you remove the stems prior to roasting?

    • 10.5.20
      Laura said:

      Hi, Suzanne! Just kept the stems on here because it was prettier for the photo. As I note in the recipe, it’s best and easiest to remove them before roasting. You can keep them on but then it’s annoying to remove them after the fact to add them to the sauce. Enjoy!!

  13. 9.29.20
    Ruth said:

    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 🙂

    • 9.29.20
      Laura said:

      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!!

  14. 9.25.20
    Pam S. said:

    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!

    • 9.27.20
      Laura said:

      Thanks so much, Pam!! 🙂

  15. 9.21.20
    Harinder Sandhu said:

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

    • 9.21.20
      Laura said:

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

      • 10.30.20
        Kk said:

        You must have one powerful blender or my tomatoes have iron skins – because the skins would not blend and they are unpleasant and wreck the sauce. Ran it through a mil, without much success, clogged with seeds and skin very little sauce after that was done.

  16. 9.19.20
    Erica said:

    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!

    • 9.20.20
      Laura said:

      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! 🙂

  17. 9.14.20
    Heather said:

    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.

    • 9.15.20
      Laura said:

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

  18. 9.13.20
    A said:

    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?

    • 9.13.20
      Laura said:

      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!

  19. 9.12.20
    Sam said:

    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 !

    • 9.13.20
      Laura said:

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

  20. 9.9.20
    Deb said:

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

    • 9.9.20
      Laura said:

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

  21. 9.9.20
    Lisa said:

    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.

  22. 9.8.20
    Kayla said:

    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!

    • 9.8.20
      Laura said:

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

  23. 9.8.20
    Julia Rosenberg said:

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

  24. 9.7.20
    Caryl Septon said:

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

    • 9.8.20
      Laura said:

      Thank you so much, Caryl!!

  25. 9.5.20
    Mick said:

    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!

    • 9.5.20
      Laura said:

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

  26. 9.2.20
    Anne Temple said:

    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?

    • 9.5.20
      Laura said:

      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!!

  27. 9.1.20
    Julie B. from MN said:

    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!

    • 9.5.20
      Laura said:

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

  28. 9.1.20
    Jenny said:

    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.

    • 9.5.20
      Laura said:

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

  29. 8.31.20
    Dora C said:

    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!

    • 9.1.20
      Laura said:

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

  30. 8.31.20
    elizabeth s gault said:

    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

    • 8.31.20
      Laura said:

      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!!

  31. 8.28.20
    Lindsey said:

    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.

    • 8.28.20
      Laura said:

      Thanks so much, Lindsey!!

      • 9.4.20
        Heather said:

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

  32. 8.28.20
    Chelsea said:

    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!!!

    • 8.28.20
      Laura said:

      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 🙂

  33. 8.26.20
    Susan said:

    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!

    • 8.26.20
      Laura said:

      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 🙂

  34. 8.25.20
    C Hender said:

    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

  35. 8.24.20
    Melissa Boldt said:

    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.

    • 8.24.20
      Laura said:

      Thanks, Melissa!!

    • 8.27.20
      Marianne Valant said:

      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!

      • 10.13.20
        Theresa Capri said:

        This tomato sauce was very good. I canned it as well, following the Ball blue book and added 1 Tbsp lemon juice for each pint and boiling water bathed for 35 min.

        • 10.15.20
          Laura said:

          Thanks so much for the review and canning tip, Theresa!! 🙂

  36. 8.23.20
    Allen said:

    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.

    • 8.24.20
      Laura said:

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

  37. 8.22.20
    Sarah Welstead said:

    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.

    • 8.22.20
      Sarah Welstead said:

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

    • 8.24.20
      Laura said:

      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 🙂

  38. 8.22.20
    Angela said:

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

    • 8.22.20
      Sarah Welstead said:

      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.)

    • 8.24.20
      Laura said:

      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! 🙂

    • 8.29.20
      Julie P said:

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

      • 8.31.20
        elizabeth s gault said:

        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.

  39. 8.21.20
    Dawn Jensen said:

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

  40. 8.21.20
    robyn sheriff said:

    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

    • 8.21.20
      Laura said:

      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!!

  41. 8.20.20
    Cindy Hanna said:

    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!

    • 8.22.20
      Laura said:

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

  42. 8.19.20
    Lesley said:

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

    • 8.19.20
      Laura said:

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

  43. 8.19.20
    Geri said:

    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!

    • 8.19.20
      Laura said:

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

      • 8.21.20
        Erika said:

        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😉

  44. 8.18.20
    Pam said:

    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!!

    • 8.19.20
      Laura said:

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

  45. 8.17.20
    Jamie said:

    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!!

    • 8.19.20
      Laura said:

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

  46. 8.16.20
    Harald said:

    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!

    • 8.19.20
      Laura said:

      Thanks so much, Harald!! Love Sungolds too 🙂

  47. 8.16.20
    Jennifer Knorr said:

    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!

    • 8.17.20
      Denise said:

      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!

    • 8.19.20
      Laura said:

      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! 😉

    • 8.20.20
      Dora said:

      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!

  48. 8.14.20
    Gail said:

    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??

    • 8.19.20
      Laura said:

      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!!

  49. 8.14.20
    CONSTANCE H SECHLER said:

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

    • 8.19.20
      Laura said:

      Yum!! Thanks, Constance!! 🙂

  50. 8.11.20
    Suzie said:

    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.

  51. 8.9.20
    Sarah said:

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

  52. 8.9.20
    Carol baker said:

    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.

  53. 8.8.20
    Lori said:

    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.

    • 8.9.20
      Laura said:

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

  54. 8.7.20

    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!

  55. 8.3.20
    Connie said:

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

    • 8.4.20
      Laura said:

      Thanks so much, Connie!! 🙂

  56. 8.1.20
    Lillian said:

    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!!!

    • 8.4.20
      Laura said:

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

  57. 8.1.20
    Deborah said:

    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.

    • 8.4.20
      Laura said:

      Nothing wrong with extra garlic 😉 Thanks, Deborah!!

    • 8.8.20
      Corine said:

      Hi Deborah… at what point did you strain?

  58. 7.29.20
    Sandy HD said:

    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!

    • 7.31.20
      Laura said:

      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 🙂

  59. 7.27.20
    Heather Hall said:

    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.

    • 7.28.20
      Laura said:

      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!!

      • 7.29.20
        Karla said:

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

        • 7.31.20
          Laura said:

          Thanks, Karla! Enjoy! 🙂

  60. 7.15.20
    Jude said:

    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!

    • 7.28.20
      Laura said:

      Thanks so much, Jude! I loooove Sungolds too 🙂

  61. 6.29.20
    Lyric said:

    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.

    • 7.28.20
      Laura said:

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

  62. 6.24.20
    Amy Jensen said:

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

    • 7.19.20
      Melissa Greene said:

      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.

  63. 6.13.20
    Chris said:

    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.

  64. 6.5.20
    Katie said:

    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.

    • 7.28.20
      Laura said:

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

  65. 4.13.20
    Amanda said:

    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!

  66. 4.10.20
    Leonie said:

    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!

  67. 4.7.20
    Msmoo said:

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

  68. 3.30.20
    Amelia said:

    Can you leave the leaves on the tomatoes when roasting?

  69. 3.14.20
    Soph said:

    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.

    • 3.26.20
      vale said:

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

    • 8.16.20
      2tattered said:

      Tomato seeds can add bitterness.

  70. 2.16.20
    Chris Taylor said:

    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

  71. 1.17.20
    Molly said:

    This was so delicious and not too hard to make!

  72. 12.22.19
    Lisa said:

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

    • 12.24.19
      Laura said:

      Love that you still have homegrown tomatoes!! 🙂

  73. 10.3.19
    Rachel said:

    Amazing, super easy recipe, thank you!

  74. 9.28.19
    Nancy said:

    Please give me this recipe in cups and tablespoons

  75. 9.25.19
    Sarah Lewis said:

    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.

  76. 9.25.19
    Lisa said:

    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?

  77. 9.22.19
    Debs Absolom said:

    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

  78. 9.19.19
    Kenna said:

    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?

    • 9.26.19
      T said:

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

  79. 9.17.19
    Peter said:

    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?

    • 9.19.19
      Gina said:

      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).

  80. 9.9.19
    Gay McColl said:

    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.

    • 8.31.20
      elizabeth s gault said:

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

  81. 9.8.19
    Diane said:

    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.

  82. 9.8.19
    Tracey Palmer said:

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

    • 9.17.19
      Laura said:

      Love hearing that! Thanks, Tracey!

  83. 9.7.19
    Michelle said:

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

  84. 8.25.19
    Gretha said:

    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.

    • 8.25.19
      Gretha said:

      Home grown, not hometown! 😀

  85. 8.19.19
    Kristen Turnis said:

    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!

  86. 8.10.19
    Meredith said:

    Can you use this recipe using frozen cherry tomatoes?

    • 8.12.19
      Laura said:

      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.

  87. 7.30.19
    Tina L Stobaugh said:

    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.

    • 9.30.19

      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! ♥️

  88. 7.30.19
    Toni said:

    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.

  89. 7.25.19
    Misty said:

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

  90. 7.23.19
    Kerry said:

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

  91. 5.20.19
    Danielle said:

    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!!

  92. 4.29.19
    Ang said:

    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!!

  93. 3.4.19
    Katie said:

    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!!!

  94. 12.20.18
    Esther said:

    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

    • 12.26.18
      Laura said:

      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!

    • 8.8.19
      Anna said:

      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?

      • 8.26.19
        Mosher said:

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

  95. 11.3.18
    Emily said:

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

  96. 10.23.18
    Susan said:

    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.

    • 10.30.18
      Laura said:

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

  97. 10.12.18
    Manon said:

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

    • 10.17.18
      Laura said:

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

  98. 10.6.18
    Angie H said:

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

    • 10.10.18
      Laura said:

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

  99. 10.3.18
    Joan Edelstein said:

    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.

    • 10.4.18
      Laura said:

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

    • 6.22.20
      Natasha said:

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

  100. 10.3.18
    Ann Moses said:

    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.

    • 10.4.18
      Laura said:

      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 🙂

    • 10.7.18
      Chelsi Kirby said:

      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

      • 10.8.18
        Ann Moses said:

        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.

        • 10.10.18
          Laura said:

          Always, better safe than sorry! 🙂

      • 10.10.18
        Laura said:

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

        • 8.16.19
          Amanda said:

          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. 🙂

        • 8.20.19
          Melissa said:

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

          • 8.23.19
            Laura said:

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

  101. 10.3.18
    Susan said:

    How come I have little stick thingys in my sauce?

    • 10.4.18
      Laura said:

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

      • 1.30.21
        Fred Goerke said:

        Just made my first batch of this sauce and it is delicious. I have stacks of Tommy Toe tomatoes and I won’t be giving any more away lol. Still growing season here in Australia. Thank you so much for sharing that recipe and best of all, it’s preservative free.

    • 5.22.19
      Jake H said:

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

  102. 9.30.18
    Sondra Singer said:

    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!

    • 10.4.18
      Laura said:

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

  103. 9.26.18
    Heather said:

    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.

    • 9.27.18
      Laura said:

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

  104. 9.19.18
    Carly said:

    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!

    • 9.24.18
      Laura said:

      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 🙂

  105. 9.9.18
    Sonia Mendoza said:

    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 .

    • 9.10.18
      Laura said:

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

  106. 9.5.18
    Lindsey E Nichols said:

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

    • 9.5.18
      Laura said:

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

  107. 9.3.18
    Valerie said:

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

  108. 8.31.18
    Gwyn said:

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

    • 9.3.18
      Valerie said:

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

      • 9.3.18
        Laura said:

        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!! 🙂

    • 9.3.18
      Laura said:

      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!! 😊

  109. 8.30.18
    Jennie Reichman said:

    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!

    • 9.3.18
      Laura said:

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

  110. 8.28.18
    Debbie said:

    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 😊

    • 9.10.18
      Laura said:

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

  111. 8.17.18
    Maureen said:

    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

    • 9.10.18
      Laura said:

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

  112. 8.7.18
    Anita Magby said:

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

    • 9.10.18
      Laura said:

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

  113. 8.3.18
    Zinnia said:

    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.

    • 9.10.18
      Laura said:

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

  114. 7.24.18
    Amy said:

    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!

    • 7.25.18
      Laura said:

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

  115. 7.17.18
    Katy said:

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

    • 7.25.18
      Laura said:

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

  116. 6.20.18
    Dee said:

    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!

    • 6.29.18
      Laura said:

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

  117. 2.2.18
    Kylie Weisheit said:

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

  118. 9.25.17
    Carol L Santora said:

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

  119. 9.14.17

    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.

  120. 9.10.17
    Amaris Diaz said:

    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!

  121. 8.29.17
    Angie said:

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

    • 8.29.17
      Laura said:

      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 🙂

  122. 8.17.17
    Megan Adler said:

    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!

  123. 8.11.17
    Angela Lewis said:

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

    • 8.11.17
      Laura said:

      Pasta!! Any type you like 😊

      • 8.12.17
        Angela Lewis said:

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

  124. 8.10.17
    Gail said:

    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.

    • 8.10.17
      Laura said:

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

  125. 8.8.17
    T.j. said:

    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.

    • 8.8.17
      T.j. said:

      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!

      • 8.8.17
        Laura said:

        Thanks, TJ! Hope you enjoy 🙂

  126. 9.18.16

    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

    • 9.27.16
      Laura said:

      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!!

  127. 9.12.16
    Joanne said:

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

    • 9.12.16
      Laura said:

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

  128. 9.9.14

    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!

  129. 9.7.14

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

    • 9.7.14
      Laura said:

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

  130. 9.6.14

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

  131. 9.6.14

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

  132. 9.6.14

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

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021, and may not be used without permission.