Best 3 Roasted Cherry Tomato Sauce Recipes

Roasted cherry tomato sauce is an easy-to-make and versatile condiment that adds flavor to pasta, pizza, and even grilled chicken. With its intense sweetness and vibrant red color, roasted cherry tomatoes are the star of this sauce, which is sure to become a favorite in any kitchen. This versatile sauce can be used in a variety of dishes and is a great way to add flavor to your meals without a lot of effort.

Here are our top 3 tried and tested recipes!

ROASTED CHERRY-TOMATO SAUCE

Roasted Cherry-Tomato Sauce image

This is a slow-roasted version of the stove-top tomato sauce, and it's jam-packed with flavor. You'll want to have it with everything -- not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Time 1h10m

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

1 pound, 6 ounces cherry tomatoes
3 cloves garlic, smashed
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme
2 teaspoons packed light-brown sugar
1 teaspoon coarse salt

Steps:

Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.

PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE

Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce image

Categories Garlic Olive Pasta Tomato Roast Feta Pine Nut Summer Capers Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 1/2 pounds cherry tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano
1 pound farfalle (bow-tie) pasta
1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup drained capers
6 ounces feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted

Steps:

Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

FRITTATA WITH PEPPERS AND ONIONS WITH ROASTED CHERRY TOMATO SAUCE

Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce image

Provided by Bobby Flay

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 medium Spanish onion, halved and thinly sliced
Salt and freshly ground black pepper
14 large eggs
1/3 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
Roasted Cherry Tomato Sauce, recipe follows
Fresh basil, to garnish
3 tablespoons olive oil
1 pint cherry tomatoes, cut into quarters
2 cloves garlic, made into a paste with salt
1/4 cup chopped fresh basil, coarsely chopped

Steps:

Preheat the oven to 350 degrees F. Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the red pepper, yellow pepper, and onions, season with salt, and pepper and cook until softened, stirring occasionally.
Whisk together the eggs, Parmesan, and oregano until light and fluffy, and then season with salt and pepper. Pour the egg mixture into the pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish with fresh basil. Serve hot or at room temperature.
Sauce:
To a saute pan add the olive oil. Add the tomatoes and garlic paste over medium heat. Cook until the tomatoes are soft, about 2 to 3 minutes and the tomatoes burst. Remove the pan from the heat and add the basil.

Tips:

Select ripe and flavorful cherry tomatoes: Look for tomatoes that are deep red in color and have a plump, firm texture. Avoid tomatoes that have bruises or blemishes.
Roast the cherry tomatoes before making the sauce: Roasting the tomatoes intensifies their sweetness and flavor. You can roast them in the oven or on a grill.
Use a food processor or blender to make the sauce: This will create a smooth and creamy sauce. If you don't have a food processor or blender, you can mash the tomatoes with a fork or potato masher.
Season the sauce to taste: Add salt, pepper, and other herbs and spices to taste. You can also add a bit of honey or maple syrup to balance out the acidity of the tomatoes.
Serve the sauce over your favorite pasta, rice, or vegetables: Roasted cherry tomato sauce is a versatile sauce that can be used in a variety of dishes.

Conclusion:

Roasted cherry tomato sauce is a delicious and easy-to-make sauce that can be used in a variety of dishes. It is a great way to use up fresh cherry tomatoes and is a healthy and flavorful alternative to traditional tomato sauce. With its vibrant color and sweet and tangy flavor, roasted cherry tomato sauce is sure to be a hit with your family and friends.