roasted cherry tomatoes

Garlic Roasted Cherry Tomatoes: in just 30 minutes and with five simple fresh ingredients, you can be enjoying the best roasted tomatoes you have ever eaten!

Garlic Roasted Cherry Tomatoes Recipe

(10 oz) containers cherry tomatoes, halved

garlic cloves,

olive oil

salt

black pepper

Preheat oven to 375°F.

In a medium bowl, toss together tomatoes, garlic,...

In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.

Bake for 20-25 minutes, or until tomatoes are...

Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.

Eat immediately standing over the sink with a...

Eat immediately standing over the sink with a kitchen fork…or on top of your favorite pasta, pizza, or even grilled chicken breasts!

https://mediavine-res.cloudinary.com/video/upload/dj88koyjrmq7npjbx50t.mp4

Garlic Roasted Cherry Tomatoes: in just 30 minutes and with five simple fresh ingredients, you can be enjoying the best roasted tomatoes you have ever eaten! 

Garlic Roasted Cherry Tomatoes

<p><em>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!</em></p>

Quick Roasted Cherry Tomato Sauce

cherry

olive oil,

yellow onion, diced

tbsp fresh garlic, minced

basil leaves

thyme,

kosher salt and black pepper

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 &#8211; and up to an hour &#8211; 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.

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

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.

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!

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!

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!

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!

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.

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

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!

Can't wait to try this! Can I use the "water bath" process instead of freezing it to store?

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 .

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!

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!

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.

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.

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?

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!!!

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!!

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!!

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

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

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.

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.

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! ♥️

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.

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

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

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.

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.

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?

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).

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

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

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.

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

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!

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!

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.

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.

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.

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!

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!

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.

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!!!

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

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!

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.

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.

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

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.

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

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!

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!

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!!

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!!

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!

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!

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

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.

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.

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.

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.

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!

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!!!

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.

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

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!

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.

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!

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?

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!

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

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

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

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 !

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.

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!

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?

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

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.

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.

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

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.

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.

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!

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.

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

Roasted cherry tomatoes make an addictive snack, delicious appetizer, or versatile side dish. Cherry tomato halves are roasted with garlic and olive oil until they're partially dehydrated and their sweetness and flavor have concentrated. A little basil and a drizzle of balsamic glaze takes these tasty bites over the top. 

Garlic Roasted Cherry Tomatoes with Basil and Balsamic Glaze

cherry tomatoes,

garlic paste (garlic that’s been grated

EACH: sea salt and pepper

basil

balsamic glaze

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.

Add the cherry tomatoes, olive oil, garlic, salt, and pepper to a medium-sized bowl and mix well. Transfer the tomatoes to a baking sheet and spread them out so that they are in a single layer. 

Roast the tomatoes for 1 &#8211; 1 ¼ hours, or until they are shriveled and partly dehydrated. 

Serve the tomatoes topped with basil and a drizzle of balsamic glaze. 

I would also make a variant, namely "tomates confits" by doing as follows: in a little glass bowl mix one tbsp. thyme, two  tbsp. sugar, one tbsp. salt, extra virgin olive oil.
Cut the cherry tomatoes in half, do nothing but add a bit of the condiment I just described and leave them in the oven to dry (120 C-sorry, we're metric this side of the pond...) for 1 and a 1/2 hour or more. Once ready, you may keep them as they are in the fridge, or put them in a glass jar covered by extra virgin olive oil, (Southern France way) where they will keep for months.
Having tried doing stuff with basil in the oven, I would also be very careful, in your recipe, to cover the basil with oil, otherwise it will burn and destroy the flavour.

https://content.jwplatform.com/videos/Fw3sxjTp.mp4

A quick and easy pasta recipe made with smoked salmon, cherry tomatoes, artichoke hearts, and spinach. 

Smoked Salmon Pasta 

Roasted cherry tomatoes are halved tomatoes coated in garlic, olive oil and herbs, then baked at high heat until caramelized. These tomatoes make a great side dish or topping for pasta!

Roasted Cherry Tomatoes

cherry tomatoes (halved)

garlic

Italian seasoning

salt and pepper

herbs (such as parsley, basil

cooking spray

Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.

Place the cherry tomatoes in a single layer on the sheet pan.

In a small bowl, mix together the olive oil, garlic, Italian seasoning, salt and pepper.

Drizzle the oil mixture over the tomatoes and toss to coat evenly.

Bake for 25 minutes. Sprinkle the fresh herbs over the top, then serve.

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!

Tbsp fresh garlic, minced

kosher salt and freshly-ground black pepper,

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.

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

I actually like the weird skin issue! It taste great. I will probably, with one of the jar, add in some capers, black olives and canned tuna., a recipe from the south of Italy

My sauce recipe is similar to yours.  I was  googling around trying to find someone who used cherry tomatoes to make sauce, instead of Romas.  I tend to favor rustic sauces made with the entire tomato.  However, there are a lot of seeds in cherry tomatoes.  I didn't strain them out.  Maybe I should have?  Is anyone really bothered by leaving the seeds in?

Amazing flavor. I used 2 quarts of grape tomatoes. I cooked 2 chopped onions &amp; 1 chopped yellow pepper in the oven with tomatoes. I added garlic &amp; herbs the last five minutes.
Blended with immersion blender. I had no skin or seeds when done blending. Incredible flavor, very different than other sauces I've made.

Wow this sauce is so yummy!!! I have a bumper crop of cherry tomatoes so this is great. Any advice for canning? Should I add lemon juice or anything else? Thanks! :)

Wonderful recipe. I made this today using a couple of pounds of chocolate cherry tomatoes and a couple handfuls of basil from my garden. I roasted the tomatoes with  garlic. Once the sauce cooked I threw it in my food processor for a bit, then stirred in some pasta shells and some salmon. SO delicious. Great way to use up extra tomatoes.

This was delicious! Super easy! 
Thank you for the tips to add sugar, it made it perfect!

My tomatoes roasted without leaving any liquid, do I need to add something??

I added a tsp of sugar to mine, it was very acidic without it, other than that, it tastes good, nice and fresh

I have such a surplus of cherry tomatoes this year and luckily found this recipe! I roasted the tomatoes, then added them to the sauteed onions and garlic and added the basil and thyme. Everything was from my garden! I pureed it in my food processor and added a pinch of sugar and salt and pepper and WOW! Amazing!! Thanks for sharing this recipe. I've already shared it with others and will be making this again and again!

I've been using this recipe for several years, and I recommend it to my friends!! Super easy and super tasty! Using an immersion blender is the way to go!!

So good! It tastes like a blush sauce ( tomato and Alfredo mixed)

Cherry tomatoes are tossed in olive oil and roasted until bursting with sweet, rich flavor. This recipe can easily be doubled or even tripled.

Herby Cherry Tomato Pasta Sauce

pasta of choice (I use fettucine)

cherry tomatoes

extra virgin olive oil (divided)

garlic (more

dry oregano (see note

dry thyme

dry parsley

dry rosemary

basil (chiffonade (slice thinly))

Parmesan (for topping, optional)

black pepper (to taste)

Preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper (optional).

Cook pasta according to package instructions. Reserve at least 1/2 cup cooked pasta water before draining.

Slice garlic cloves into 2-3 pieces. Layer the cherry tomatoes and garlic on the sheet pan. Drizzle with 2 tablespoons olive oil and use clean hands to coat.

Roast cherry tomatoes and garlic at 400F on the middle oven rack for 20 minutes total. After 10 minutes remove the tomatoes from oven and stir around to promote even cooking. Return to the oven for another 10 minutes, or until the cherry tomatoes appear burst and the skins are shrived.

Place a medium sauce pot over medium heat. Once hot, drizzle in 1 tablespoon olive oil. Add the dry herbs to bloom (oregano, thyme, parsley, rosemary). Cook for 30 seconds to a minute, stirring frequently to prevent burning.

Add in the cherry tomatoes, garlic and any liquid that collected on the pan, salt and 1/4 cup of the basil. Stir to combine. Add in 1/4 cup pasta water to thin the sauce. Once simmering, reduce heat to low and let simmer uncovered for 5 minutes. Add remaining 1/4 cup pasta water as needed to thin. Taste for salt.

Serve pasta topped with the cherry tomato sauce, remaining basil, freshly ground black pepper to taste and a sprinkle of Parmesan (optional). Enjoy!

This homemade white cheddar mac and cheese with tomatoes is comfort food at its finest, featuring a silky cheese sauce and roasted cherry tomatoes.

White Cheddar Mac and Cheese

tomatoes tomatoes

short pasta (shells, macaroni, fusili, or penne)

unsalted butter

all purpose flour

milk

onion powder

garlic powder

cheddar cheese

Roast the tomatoes: Slice the tomatoes in half. In a small bowl, stir them together with the olive oil and 1 generous pinch kosher salt. Place them on a parchment paper lined baking sheet face up and spread them evenly apart. (You can also place some of the tomatoes face down for a delicious sundried tomato effect; they loose their shape and blacken a bit more but are still delicious.) Roast the tomatoes for 40 minutes, then allow them to cool for at least 5 minutes.

Boil the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente (cook until just tender but still a bit firm).

Make the cheese sauce: In a large saucepan or Dutch oven, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for several minutes, stirring constantly. Immediately when the color starts to turn light brown, reduce the heat to low. Start to add the milk very slowly, whisking constantly until the mixture is completely smooth, then adding more milk. Add the salt, onion powder, and garlic powder, and continue cooking on low heat for 4 minutes until slightly thickened. Remove from the heat, then add the grated cheddar cheese and keep stirring until it is melted and a smooth, thick sauce forms (if necessary, return the heat to low to finish melting the cheese).

Finish the dish: Add the pasta to cheese sauce and stir to combine. Then pour the pasta into a serving dish. Top it with tomatoes and serve immediately.

Enjoy the bright flavours of this delicious Roasted Cherry Tomato Pasta. Al Dente pasta is tossed with roasted tomatoes for a simple to prepare meal. It is so tasty, with very minimal effort involved!

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