Description
A simple and flavorful 4-ingredient roasted cherry tomato sauce that highlights fresh cherry tomatoes, garlic, oregano, and olive oil. Perfect for adding a rich, caramelized tomato flavor to your Italian dishes, this sauce can be used chunky or blended for a creamy texture.
Ingredients
Scale
Tomatoes & Herbs
- 2.2 pounds (about 1 kilo) cherry tomatoes
- 4-6 cloves garlic, fresh, chopped
- 4 tablespoons fresh oregano, minced
Oils & Seasonings
- ½ cup extra virgin olive oil
- Pinch of red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat your oven to 400℉ (205℃) to prepare for roasting the tomatoes.
- Prepare baking sheet: Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare tomatoes: Rinse the cherry tomatoes under cold water and pat them dry thoroughly with a tea towel to avoid excess moisture.
- Slice tomatoes and mix ingredients: Slice each cherry tomato in half and place them in a large bowl. Add the minced garlic, minced oregano, extra virgin olive oil, and optional red pepper flakes. Toss everything together well to coat the tomatoes evenly. Season with salt and pepper to taste.
- Arrange on baking sheet: Transfer the tomato mixture onto the lined baking sheet. Spread them out in an even layer to allow for uniform roasting.
- Roast tomatoes: Place the baking sheet in the preheated oven and roast the tomatoes for up to 45 minutes, or until they start to soften and caramelize, developing deep flavor.
- Serve or blend: Once roasted, the tomatoes can be served as is for a chunky sauce or transferred to a blender and processed for a creamier, smoother sauce.
Notes
- For a spicier kick, increase the amount of red pepper flakes to your preference.
- This sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Use fresh, ripe cherry tomatoes for the best flavor.
- If a smoother texture is desired, blend the sauce carefully to avoid over-processing.
- Can be served over pasta, grilled meats, or as a base for other Italian dishes.
Nutrition
- Serving Size: 1/6 of recipe (approx. 150g)
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
