5 Ingredient Creamy Roasted Cherry Tomato Sauce
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 an effortless and creamy cherry tomato pasta sauce. With optional add-ins like cream and basil, this sauce can be customized to taste and dietary needs. This recipe yields about 4 cups (860 grams).
Servings 4 1 Cup Servings
Calories 231kcal
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
To share with pasta, plan on 2 cups of sauce per 10 ounces of pasta.
Pasta Tip: stir reserved pasta water into the sauce after mixing the pasta and sauce together. It works as a binder and thickener, creating an ultra-silky pasta dish. Start with 1/4 cup at a time and assess as you go.
*Dairy Free: opt for 1/4 cup full fat coconut milk (from a can).
Nutrition below does not include optional ingredients.
Nutrition
Serving: 1cup | Calories: 231kcal | Carbohydrates: 14g | Protein: 3g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 618mg | Potassium: 634mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1504IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 2mg