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–+ servings
Roasted Cherry Tomato Pasta Sauce

Roasted Cherry Tomato Pasta Sauce

When your summer garden gives you more cherry tomatoes than you can handle, roast them into this delicious pasta sauce. You can freeze it for the long, cold winter months when summer tomatoes are but a memory.
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Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Plant-Focused, Vegetarian
Keyword: pasta, tomatoes
Servings: 4
Protein: 3g
Calories: 141

Ingredients

  • 2 pints cherry tomatoes
  • 3 tbsp quality olive oil
  • salt and pepper
  • 4 cloves garlic, optional
  • 1 tsp crushed red pepper, optional

Instructions

  • Preheat oven to 375°. Place the cherry tomatoes in a rectangular glass or ceramic baking dish. Add garlic cloves if using. Drizzle with the olive oil and shimmy the dish around to coat everything well. Season generously with salt and pepper. Add crushed red pepper flakes if using.
  • Cover dish tightly with foil. Bake for 35 minutes or until tomatoes have burst and oil/juices are hot and bubbly.
  • Serve over your preferred pasta. The image here shows the sauce over fresh cheese tortellinis and a drizzle of pesto.
    Roasted Chery Tomato Pasta with Pesto Drizzle and Goat Cheese

Notes

I get so excited about garden fresh cherry tomatoes in the summer that I tend to overdo it.  When I have too many to eat before they spoil (never refrigerate them!) I make a batch of this roasted cherry tomato sauce for serving over pasta.
If you don't plan to use it right away, let it cool completely and transfer to a freezer-safe ziploc bag, freeze for future use.  Thaw in refrigerator before reheating.
The picture here shows the sauce over fresh cheese tortellinis.  I usually finish the dish with fresh basil leaves and crumbled goat cheese, but if I don't have fresh basil I just mix some of Jenny's Basil & Cashew Pesto with olive oil and drizzle that over the top.

Nutrition

Serving: 0.5cup | Calories: 141Cal | Carbohydrates: 11g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 538mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1305IU | Vitamin C: 55mg | Calcium: 33mg | Iron: 2mg
Tried this recipe?Let us know how it was!