Roasted Cherry Tomato Sauce with Fresh Herbs

A delicious way to use up end-of-summer tomatoes. Fresh herbs add an irresistible flavor.

Course Condiment

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Calories 53kcal

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
Transfer cherry tomatoes, onion quarters and garlic cloves to baking sheet. Drizzle with olive oil, and use your hands or a spatula to make sure the veggies are well coated. Season with sea salt and pepper to taste. Bake for 30 to 35 minutes or until the tomatoes are blistered/have popped and the onions are slightly charred.
Remove from oven and let cool for 5 minutes. Transfer contents of the baking sheet to a blender. Be sure to add the juices on the foil/sheet to the blender if you can (this will add to the creaminess of the sauce). Add the basil and oregano leaves. Blend for 30 seconds to 1 minute until smooth. You may want to add a few drizzles of olive oil or water for a smoother consistency. Add sea salt and pepper to taste.
Transfer sauce to two 12 oz glass jars or a large 24 oz glass jar and store in the fridge for up to a week. You can also let the sauce cool and store it in tupperware containers in the freezer for later use. Enjoy!

For blending the sauce, you can use a NutriBullet or similar instrument if you do not have a regular blender.
This tastes great of zucchini noodles, pasta or ravioli.
Double or triple this recipe to make multiple jars of sauce!