This super easy recipe for pasta with roasted cherry tomato sauce is a great option for late summer when it seems all the cherry tomatoes ripen at once! The roasting adds a wonderful richness and brings out all the natural sweetness in the tomatoes while maintaining that fresh tomato flavor. Cook the garlic and onion separately in extra virgin olive oil and then just blend all the ingredients together with fresh basil and parsley for a delicious, summer fresh taste treat! My family prefers a smooth sauce so I blended the sauce into a rich, creamy texture just before serving. You can serve it super chunky or somewhere in between...however you like it!
This is a recipe that I developed this summer while seeking a sauce recipe for my cherry tomatoes. I tried various stove-top methods for cooking the sauce but the result always ended up watery and weak in flavor due to all the seeds. And, of course, the idea of removing the seeds from dozens of tiny cherry tomatoes seemed like the definition of insanity!! Then I came across a recipe for roasting them. Aha! Problem solved. After a bit of experimentation, the recipe below was developed. The roasting of the fresh cherry tomatoes with just a drizzle of extra virgin olive oil and seasoning with salt and pepper brings out a rich flavor and adds a sweetness that is missing with the stove top method. It's fast, easy and super tasty!
To use up your end-of-the-season surplus, I recommend making a number of batches and freezing them. One cookie sheet makes about 4 cups of sauce, depending on the size of the sheet you use. I store mine in 2-cup portions in plastic freezer bags. I fold the bags in thirds, freeze them flat on cookie sheets, then store upright to save space. To thaw, place a bag or 2 in a bowl of warm water until room temperature. Add to super hot pasta, garnish with fresh basil and freshly grated Parmesan cheese and serve. Enjoy the rich, sweet, earthy flavor of late summer tomatoes ...anytime!
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SEE ALSO: How to Make Tomato Sauce (quick video with Giada Di Laurenttis)
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Recipe: Pasta with Roasted Cherry Tomato Sauce
This delicious tomato sauce can be served chunky or quickly blended in a food processor or blender for a smoother, creamy texture. Note: cherry tomatoes make a lovely yellow-orange sauce, not the deep red of a roma tomato sauce.
- 1 lb. pasta (spaghetti shown)
- 4-5 dozen fresh cherry tomatoes
- 3 tablespoons extra virgin olive oil (1 for drizzling, 2 for garlic and onions)
- 2 cloves garlic, minced or sliced
- 1 small onion, minced
- sea salt or kosher salt
- fresh ground black pepper
- freshly grated Parmesan cheese
- a hand full of fresh basil leaves, gently torn. (Reserve some for garnish)
- a handful fresh parsley, rough chopped
- Preheat oven to 450. Wash the cherry tomatoes in cold water and remove the stems. Dry them completely (so they roast and not steam in the oven). Fill your cookie sheet or roasting pan with a SINGLE layer of tomatoes.
- Drizzle extra virgin olive oil over the top. Add salt and pepper to season to taste.
- Roast for 35 minutes or until the tomatoes are wrinkled and the tops are just barely browned.
- About halfway through the roasting time, put a large pot of cold water on to boil for the pasta. (4 quarts of water per pound of pasta). Once the water is boiling hard, add 2 tablespoons or so of salt and drop the pasta in. Stir frequently and cook until just al dente. Reserve a cup of the starchy pasta water before draining.
- In a large saucepan, add 2 tablespoons of olive oil to coat the bottom of the pan (about 4 turns around the pan). Add the garlic to the cold oil and turn the heat to medium. Cook the garlic until fragrant. (be careful not to burn it as it gets very bitter). Add in the minced onion, stir and cook a few minutes. Season lightly with salt and pepper. Cover the pan to "sweat" the onions until translucent. Remove from heat and set aside.
- When the tomatoes are done, let them cool slightly.
- For a smooth sauce, add the tomatoes, garlic and onion mixture and fresh herbs to a blender and pulse briefly until creamy.
- The sauce will be a warm yellow-orange color. Season to taste.
- Toss the sauce with the hot pasta. Don't overload your pasta with sauce! Any leftover sauce can be saved in the fridge or frozen.
- For a chunkier sauce, put the saucepan back on the heat on medium low. Add the tomatoes and the fresh herbs and stir to combine. Season to taste. Add the hot pasta to the pan and stir to fully coat the strands. Add a splash or 2 of the reserved starchy pasta water to smooth out the sauce as needed. Served immediately with a generous garnish of freshly grated Parmesan cheese and fresh basil.
A quick and easy roasted cherry tomato sauce recipe that is rich, sweet and flavorful. Easy to make, easy to freeze, easy to reheat.
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