In season and so fresh, Roasted Cherry Tomato Sauce is simple and delicious. Cherry tomatoes are roasted in the oven in olive oil with the earthy flavors of shallot, garlic and spicy red pepper flake.
Once the tomatoes are roasted, blend in a blender for a simple and creamy 15-minute hands-on time cherry tomato pasta sauce. With optional add-ins like cream and basil, this sauce can be customized to taste and dietary needs.
A Back Pocket Cherry Tomato Sauce for an Endless Summer
Summertime is made for fresh tomatoes. Lucky for us, fresh cherry tomatoes come on long before juicy heirlooms and slicing tomatoes, which means we can enjoy the tomato bounty sooner rather than later. And they’re easy to grow, even up here in the mild summers of the Pacific Northwest where I live. Sweet, plump, and bursting with flavor, cherry tomatoes are summer gold.
You only need five ingredients (plus salt) to make fresh tomato sauce, and it’s a snap to pull together. Enjoy as a cherry tomato spaghetti sauce, but it’s also perfect for ravioli, tortellini, or any pasta you crave (pictured with linguini).
But this recipe goes beyond cherry tomato sauce for pasta, it’s secretly amazing as tomato soup.
This Recipe Is
- roasted in the oven, then pureed’ to a creamy sauce
- freezer friendly
- vegetarian and vegan as is, with optional cream
If you enjoy homemade sauces and tomato recipes, you’ll love the ease of this cherry tomato pasta sauce.
Pesto is a delicious optional ingredient to drizzle over pasta with cherry tomato sauce. I use Spinach Basil Pesto, Lemon Basil Pesto or Garlic Scape Pesto.
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How to Make Creamy Cherry Tomato Sauce
step by step
If you prefer a chunky tomato sauce rather than creamy, simply skip puréeing the roasted tomatoes and instead toss them with cooked pasta.
We’re roasting in olive oil to bring out the tastiest tomato flavors. Roasting intensifies flavor, softens the tomatoes and adds richness.
Enjoy this creamy sauce with your favorite pasta like spaghetti, linguine (pictured), ravioli, or tortellini.
Traci’s Tips
- Serve With: A side salad is a perfect partner with this cherry tomato sauce. Vegetarian Kale Caesar Salad and Roasted Beet and Apple Salad are two we love with it.
- Make it a Soup: Share without pasta, as a soup (be sure to add cream!).
5 Ingredient Creamy Roasted Cherry Tomato Sauce
Ingredients
- 2 1/4 pounds (1 kilogram) Cherry Tomatoes, about three pints
- 1/4 cup (50 grams) Extra Virgin Olive Oil
- 1/4 cup (30 grams) Shallot, diced small
- 4 Plump Garlic Cloves, peeled, and quartered
- 1/4 teaspoon Red Pepper Flake, adjust to 1/8 teaspoon for less spice
- 1 teaspoon Fine Sea Salt
Optional Ingredients
- 1/4 cup (55 grams) Heavy Cream, *see note for dairy free
- Lemon Basil Pesto, Fresh Basil, Grated Parmesan, Ground Black Pepper, Sugar
Instructions
- Arrange oven rack in the center of the oven, and preheat to 425 Fahrenheit ( 180 Celcius). Remove the stems of the cherry tomatoes. Slice larger tomatoes in half while leaving smaller tomatoes whole (this will help with even roasting).
- Transfer the tomatoes to a 9 inch x 13 inch baker or roasting pan (the tomaotes will overlap). Pour the olive oil over the tomatoes, then add the shallot, garlic, pepper flake, and salt. Toss thoroughly to coat the ingredients with olive oil. Transfer the baker to the oven and roast for about 25-30 minutes or until the tomatoes burst and are slightly caramelized. You should see some charring on the tomatoes.
- I use a VitaMix to puree' the soup, but an immersion blender works well too. If using an immersion blender, transfer the tomatoes to a soup pot like a Dutch oven to blend. Transfer the tomato mixture into the blender. Place the lid on, and twist the lid plug open allowing steam to escape. If there's no steam vent, hold a thick towel, folded several times, over the open plug hole as to let some steam escape while blending. Starting on low, increase the speed of the blender to medium high. Puree' the tomato mixutre until smooth and creamy, about 30-45 seconds.Stir in the cream if using. Taste for salt adjustment. If the sauce tastes acidic, you can add a pinch or two of sugar to mellow the acidity.
- Share while still warm over pasta. Serve with optional Lemon Basil Pesto, fresh basil, and Parmesan cheese.
- To Store: Refrigerator: store in a quart Mason jar and store for up to three days. Gently reheat the stovetop. Freezer: store in a quart Mason jar, leaving at least one-inch of head space, cool completely, then place in freezer . Freeze for up to 6 months. Thaw in the refrigerator overnight, then gently reheat on the stove top.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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Hello Traci, I just made your 5 ingredient creamy roasted cherry tomato sauce. Delicious, although I added a red pepper to the sheet pan. Soooo good.
Love hearing this Donna! Thank you for your note and tip. A roasted red pepper in this recipe sounds amazing!
We love this recipe, make it on rotation. Everyone needs to make this!
Love hearing this, Debbie! Thank you for your note and recommendation!
Thanks for the beautiful recipes! My tomatoes have just begun to ripen – lots of rain this summer; however, despite that my basil has been unbelievable, best growth I’ve ever had. Thank you for vegan options.
I’m doing the Lemon Basil Pesto today along with the tomato (bought farmer’s market tomatoes) pasta.
Your photos are brilliant!
Your emails brighten up my day!
Hii Rozanne! Thank you for note and sending a smile! You made my day! Love a good basil year, and it sounds like it’s ready, just in time for those luscious home grown tomatoes. Lemon Basil Pesto is sooo good with this sauce – a good drizzle makes the flavors pop!
Gone are the days when I thought that the more ingredients the better the outcome. (A thank you to Martha though). This cherry tomato sauce is absolutely delicious BEFORE adding the optional ingredients. Of course, can’t ever leave off cheese!
Thank you for your note and giving the sauce a go, Sally!
this will be my tomato bisque recipe, I am adding it to my favorites right now. Will add more non dairy cashew milk to thin it into soup!
Hi Kathleen! Thank you for your note and five star review! Yes to soup and cashew milk ☺️