4-Ingredient Roasted Cherry Tomato Sauce

Create this simple and tasty Roasted Cherry Tomato Sauce with just four ingredients! Roasted cherry tomatoes, olive oil, garlic, and oregano come together to make a delicious sauce you’ll love on pasta, sandwiches, and more.

My obsession with roasting vegetables continues!

Technically considered a fruit, cherry tomatoes are one of the easiest plants to grow. If you have them growing in your backyard, you probably know that some varieties can produce hundreds of fruit.

As a result, you are probably wondering what to do with cherry tomatoes.

While nothing beats the fresh, sweet burst of raw cherry tomatoes, by the end of summer, many of us start wondering how to preserve the abundance of this delicious fruit. After all, there’s only so many you can eat straight from the vine!

Two of my favorite ways to enjoy cherry tomatoes beyond fresh eating are delicious and straightforward. First, oven-dried cherry tomatoes—I’ve already stored several kilos in my freezer using this easy DIY technique. Another favorite way to savor them is by adding cherry tomatoes to a flavorful tomato focaccia bread.

Here is another one of my favorite ways to preserve cherry tomatoes: transforming them into a rich, roasted tomato sauce. This tasty sauce comes together with just four simple ingredients—cherry tomatoes, garlic, oregano, and olive oil—resulting in a versatile sauce that’s ready in no time.

Let me show you how it’s done!

Jump to:

• Prep and Roast Time
• How to Make Tomato Sauce from Cherry Tomatoes
• Tips
• Beyond the Pasta Bowl
• FAQ
• More Cherry Tomato Recipes
• Recipe Origins
• Recipe

Prep and Roast Time

• Prep Time (~15 min, active): Rinse, dry, halve the cherry tomatoes, and toss them with garlic, oregano, olive oil, and seasoning
• Roast Time (~45 min, passive): Roast in a preheated oven until the tomatoes start to soften and caramelize

How to Make Tomato Sauce from Cherry Tomatoes

• The first thing we need to do is to rinse two pounds of cherry tomatoes. Use a tea towel to gently pat them dry.
• Slice the cherry tomatoes in half and place them in a large mixing bowl.
• Add the chopped garlic (4-6 cloves), oregano (4 tablespoons), extra virgin olive oil (½ cup), and toss together. I will also add a pinch or two of red pepper flakes, but this is optional.
• Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. This includes the liquid. 
• Roast in a preheated oven (400°F/205 °C) for up to 45 minutes, or until the cherry tomatoes have softened and begun to caramelize.

Once the cherry tomatoes have cooled, transfer them to a bowl and, using an immersion blender, process until smooth or until the desired consistency is achieved.

Congratulations! You have just made a flavorful roasted cherry tomato sauce.

As an alternative to pureeing the cherry tomatoes, you can leave them as they are and use this “chunky” version in pasta and salads. They are just as tasty, especially when drizzled with a little balsamic vinegar on top!

Tips

• Extend the parchment paper over to the sides. The cherry tomatoes will release a lot of liquid, so we want to prevent those cooking juices from escaping.
• Use a large mixing bowl to combine all the ingredients. This will ensure the cherry tomatoes are evenly coated with the olive oil and herbs.
• Place in a single layer to optimize roasting. Use a large pan if necessary.
• Every oven heats a little differently. Keep an eye on them so they do not burn.
• Puree all the liquid. Be sure to include every last drop when pureeing the cherry tomatoes.
• Use both fresh or dry oregano in this recipe. As a general rule of thumb, replace 1 tablespoon of fresh oregano with 1 teaspoon of dried oregano.

Beyond the Pasta Bowl

I love serving this roasted cherry tomato sauce with a dollop of ricotta. It is absolutely delicious!  Here are some other ways my family enjoys this sauce.

• Bruschetta Topping: Spoon it over toasted bread for an instant appetizer.
• Pizza Base: A fresh alternative to my mom’s traditional San Marzano pizza sauce.
• Grilled Chicken or Fish: A bright and flavorful accompaniment.
• Egg Dishes: Elevate your morning scramble or frittata.
• Vegetable Medley: Drizzle over grilled or Mediterranean roasted vegetables for an extra layer of flavor.

FAQ

More Cherry Tomato Recipes

Recipe Origins

Ever since I can remember, roasted cherry tomatoes were always “a thing”. My mom would simply drizzle them with some olive oil and pop them in the oven with a few herbs. They were often served as a side dish with zucchini frittata or simply tossed in a salad.

Throughout my professional career as a dietitian, I was fortunate to work with so many colleagues who were so passionate about food.  Needless to say, Monday morning conversations were mostly about what everyone did, specifically what they baked or cooked. 

Following the suggestion of one of my colleagues, who, by the way is one of the best cooks I know, I began to make tomato sauce with cherry tomatoes. 

Who knew that roasted cherry tomatoes made such a great sauce!   

I hope you get a chance to enjoy this wonderful recipe!

★★★★★ If you have made this cherry tomato pasta sauce, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on September 14, 2018 and republished on June 1, 2019 and again on August 7, 2025 with updated content. Thanks for watching and sharing!