Step 1

Preheat oven to 375F. Line 2 baking sheets with parchment paper.

Step 2

Place the grape tomatoes and cherry tomatoes on one baking sheet. Drizzle in 1 tablespoon olive oil and 1/2 teaspoon of kosher salt. Place the quartered big tomatoes on another baking sheet. Drizzle in 1 tablespoon olive oil and 1/2 teaspoon of kosher salt.

Step 3

Place both sheet pans in the oven to roast. The smaller tomatoes will take about 20 minutes to roast, whereas the bigger tomatoes will take about 40 minutes to roast.

Step 4

Remove the tomatoes from the oven and allow them to cool for about 10 minutes. Then carefully pour into a high quality blender or in a large bowl using an immersion blender to puree the tomatoes. Blend until smooth and then set aside.

Step 5

In a large pot or dutch oven over medium heat, melt the butter and remaining 2 tablespoons of olive oil. Add the onion, salt, and black pepper. Cook until onions are softened, about 5 minutes. Then add the garlic and cook for about 30 seconds until fragrant. Lastly, add in the red pepper flakes.

Step 6

Pour in the vodka and simmer until it has reduced by half.

Step 7

Add in the pureed tomatoes. Stir to combine all components of the sauce. Simmer on low-medium heat for 1-2 hours until the sauce has reduced. Then remove from the heat to slightly cool.

Step 8

Then carefully, using an immersion blender in a large bowl or in your high quality blender, blend the sauce until super smooth.

Step 9

Add the smooth sauce back to the pot on low heat. Pour the heavy cream and shredded parmesan cheese into the vodka sauce. Mix until everything is combined and luscious. Add more salt and pepper to your desired taste.