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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130 Comments

  • 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
    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
    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
    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
    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
    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
    Tomato, Bacon and Blue Cheese Skillet Pizza - Fork Knife Swoon
    September 17, 2014 at 10:31 pm

    […] still swimming in homegrown tomatoes, so I started with those as a base for the toppings, quickly roasting them first for added flavor. […]

  • 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!!