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Best Easy Slow-Roasted Cherry Tomato Sauce for Pasta

slow-roasted cherry tomato sauce - featured image
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This slow-roasted cherry tomato sauce is deeply flavorful, sweet, and savory, made with simple ingredients and hands-off oven time. It’s perfect for pasta, crostini, or as a versatile base for many dishes.

Ingredients

Scale
  • 2 pounds (about 900g) cherry tomatoes, halved
  • 1 whole head garlic, cloves separated and peeled
  • ⅓ cup (80ml) extra-virgin olive oil, plus more for drizzling
  • A handful of fresh basil leaves
  • A few sprigs fresh oregano (or 1 teaspoon dried)
  • ½ teaspoon dried red pepper flakes (optional, or to taste)
  • Salt and black pepper to taste
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
  2. Rinse and dry the cherry tomatoes. Cut each in half lengthwise and place cut-side up on the prepared baking sheet.
  3. Scatter the peeled garlic cloves and fresh oregano sprigs (if using) around the tomatoes. Drizzle with olive oil, toss gently to coat, and season with salt and pepper.
  4. Roast for 2 hours to 2 hours 15 minutes, until tomatoes are shrunken, wrinkled, and caramelized. Garlic should be soft and golden.
  5. Remove from oven and let cool for 10 minutes. Discard oregano stems if used.
  6. Transfer roasted tomatoes, garlic, and pan juices to a bowl or saucepan. Add fresh basil and red pepper flakes (if using). Blend with an immersion blender or regular blender until desired consistency.
  7. Taste and adjust seasoning with salt, pepper, and balsamic vinegar if desired.
  8. Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water before draining.
  9. Return drained pasta to pot. Add sauce and a splash of pasta water. Toss over medium-low heat for 1-2 minutes until sauce coats pasta.
  10. Serve immediately with a drizzle of olive oil, fresh basil, and grated Parmesan if desired.

Notes

Don’t rush the roast; low temperature is key for sweetness. Watch the garlic to prevent burning. Reserve pasta water to help sauce cling. Sauce can be made ahead and refrigerated for up to 5 days or frozen for 3 months.

Nutrition

Keywords: slow-roasted cherry tomato sauce, pasta sauce, cherry tomato, roasted tomato, easy pasta sauce, homemade marinara

Find it online: https://spoonette.com/best-easy-slow-roasted-cherry-tomato-sauce-for-pasta/