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!
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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
Roasting one kilogram of cherry tomatoes (approximately 2.2 pounds) will yield three cups of pureed tomato sauce.
Yes, simply divide the sauce using ice-cube trays. Once frozen, transfer the cubes to freezer bags. Or place a larger amount directly in freezer bags. Lay flat in the freezer and freeze.
I love to use this sauce as a flavor booster in soups and stews; it also makes a great pasta sauce or simply use it as a topping for bruschetta, pizza, or even grilled chicken.
Larger tomatoes can be used, but cherry tomatoes roast faster and develop sweeter, more concentrated flavors. If using larger tomatoes, cut them smaller and roast longer for best results.
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!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ 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
4-Ingredient Roasted Cherry Tomato Sauce
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Ingredients
- 2.2 pounds cherry tomatoes about 1 kilo
- 4-6 cloves garlic fresh, chopped
- 4 tablespoons oregano fresh, minced
- ½ cup olive oil extra virgin
- pinch red pepper flakes optional
- salt and pepper to taste
Instructions
- Preheat oven to 400℉ (205℃)
- Line a large rimmed baking sheet with parchment paper.
- Rinse cherry tomatoes and pat dry with a tea towel.
- Slice cherry tomatoes in half and place in a large bowl.
- Add the minced garlic, oregano, olive oil and toss together. Add salt and pepper to taste.
- Transfer to a parchment lined rimmed baking sheet and spread cherry tomatoes in an even layer.
- Roast in the oven for up to 45 minutes until they begin to soften and caramelize.
- Can be used as is or use blender for a creamier version.
Video
Notes
- Extend the parchment paper over to the sides. The cherry tomatoes will release a lot of liquid so we do not want those cooking juices to escape.
- Use a large mixing bowl to toss all the ingredients together. 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.
Nutrition
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!
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Nadia
Hi Maria! Thanks so much for the recipe!
What happens if you bake the tomatoes without parchment paper? Can you do that and add a bit of extra oil or will it burn? Does aluminium foil work too?
Thanks!
Maria
I’m not a big fan of baking directly on aluminum. Yes, you can use a non-stick spray if you have or a little more oil. Clean up will be just a little longer. Thanks for stopping by Nadia.
Janice
Great recipe! Only thing I added was a splash of red wine at the end. Was to die for! Will be making again for next years cherry tomato harvest.
Maria
Fantastic Janice! Great idea with the splash of red wine! Thanks so much for stopping by and sharing your experience with this cherry tomato sauce, appreciate it!
Megan
Can this be canned and processed to preserve? Or too much liquid?
Maria
I will usually freeze my cherry tomato sauce; although there is a bit of liquid that is formed, it evaporates once I cook it. Although I have never tried, I think canning and processing it is a great way to preserve this sauce. Great comment! thanks for stopping by!
Nancy Black
I made this sauce yesterday. Wow what a punch of flavor. I substituted basil for oregano. I used to groan when my husband came in from his garden with a bag full of cherry tomatoes. I had no idea you could make sauce with them. Now I can’t wait for more to ripen. Thank you for this recipe. It really is delicious.
Maria
How wonderful Nancy! Cherry tomatoes really do have so much flavor! Thanks so much for taking the time to comment, appreciate it!
Kacie W
Love it! I just made this for dinner tonight. I’m pairing it with spinach & ricotta tortelli and I can’t stop “tasting” the sauce while I wait for the pasta to finish. It really is so tasty, you wouldn’t think it’s so simple. I used a stand up blender while still hot from the oven and it came together in seconds. Cherry tomatoes were on sale so I might make another batch to freeze this week. Thanks for the yummy recipe!
Maria
Fantastic Kacie! What a great flavor combination! It really is such a simple recipe but with a lot of flavor. Appreciate you taking the time to comment, thanks so much!
Karen (Back Road Journal)
Your roast tomato sauce sounds perfect for when good off the vine tomatoes are no longer plentiful. I can always find sweet cherry tomatoes at our market.
Maria
Roasting just adds so much flavor to almost any vegetable or fruit. Thanks for stopping by Karen 🙂
Elaine
Well, that’s easy! And the smells emanating from your kitchen must be intoxicating! Garlic, oregano, olive oil and fresh tomatoes–what could be better? Thanks for posting!
Maria
Yes, the smell of those vegetables roasting in the oven is amazing! Thanks for stopping by Elaine, appreciate it 🙂
Nicoletta Sugarlovespices
Another beautiful recipe that makes us enjoy the fruits of summer during the colder winter months. And what a great idea to freeze the sauce in the ice cube tray! Thanks for the inspiration, Maria!
Maria
Thanks for your kind words Nicoletta ♥ It really has been a wonderful summer for tomatoes and this is a great way to continue using them to add flavor in “winter” recipes. Thanks for stopping by 🙂
Paula Barbarito-Levitt
Absolutely love this idea, just in time for the last of the season. What a terrific way to have a memory of summer sunshine once the seasons change.
Maria
Thanks so much Paula 🙂 I just had to share this recipe before the end of summer… it is truly a family favorite. Appreciate your comment Paula, thank you ♥
Ciao Chow Linda
That looks delicious enough to use as a simple spread for crackers!
Maria
That’s exactly what I did the other day when I got a case of the “nibbles”! Thanks so much for stopping by Linda 🙂