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!
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.
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.Print