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Best Roasted Cherry Tomato Basil Sauce (Freezer-Friendly)

Roasted cherry tomato basil sauce - featured image
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This roasted cherry tomato basil sauce is a summer staple that captures the deep, jammy sweetness of cherry tomatoes with minimal effort. The oven does all the work, resulting in a versatile sauce that’s perfect for pasta, pizza, or dipping—and it freezes beautifully for year-round enjoyment.

Ingredients

Scale
  • 2 pounds (about 900g) cherry or grape tomatoes
  • 6–8 cloves garlic, smashed
  • 3–4 tablespoons extra-virgin olive oil
  • 1/2 cup packed fresh basil leaves, plus more for serving
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • A few sprigs fresh oregano or thyme (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse and dry the cherry tomatoes. Halve any larger ones; tiny ones can stay whole. Spread them on a large baking sheet.
  3. Smash 6-8 garlic cloves and scatter them among the tomatoes. Add red pepper flakes or fresh herb sprigs if using.
  4. Drizzle with 3-4 tablespoons olive oil and toss until everything is coated. Spread into a single layer.
  5. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  6. Roast for 35-45 minutes, until tomatoes are wrinkled, blistered, and collapsing. Rotate the pan halfway through.
  7. Let cool for 5 minutes. Remove any herb sprigs.
  8. Transfer everything from the pan to a blender. Add 1/4 cup packed fresh basil and 1 tablespoon balsamic vinegar.
  9. Blend until smooth, starting on low and increasing to high. Add water a tablespoon at a time if too thick.
  10. Taste and adjust seasoning with more salt, balsamic, or basil as desired.
  11. If desired, stir in additional chopped fresh basil after blending.
  12. Cool completely before storing in jars or freezer bags.

Notes

Don’t overcrowd the pan—tomatoes should be in a single layer to roast, not steam. Watch the garlic closely as it can burn faster than the tomatoes. Let the mixture cool before blending to avoid splattering. The sauce freezes well for up to 3 months; leave headspace in containers. For a chunkier texture, use a potato masher instead of a blender.

Nutrition

Keywords: roasted cherry tomato sauce, tomato basil sauce, freezer-friendly sauce, easy tomato sauce, homemade pasta sauce

Find it online: https://emmastirs.com/best-roasted-cherry-tomato-basil-sauce-freezer-friendly/