Imagine a sauce that’s sun-kissed and sweet, with a hint of smokiness. That’s what you get with roasted cherry tomato sauce. This versatile condiment can elevate a variety of dishes, from pasta to grilled meats.
Made by roasting juicy cherry tomatoes until they caramelize, this sauce is a flavor powerhouse. The sweetness of the tomatoes is balanced by a touch of acidity and a deep, smoky aroma. It’s a perfect accompaniment to dishes that need a bright, flavorful kick.
In this guide, we’ll explore the art of making roasted cherry tomato sauce, from selecting the right ingredients to serving it with your favorite meals. Get ready to discover a new culinary gem.
EQUIPMENT
- Baking Sheet
- Blender
INGREDIENTS
- 6 cups cherry tomatoes
- 1 tbsp sugar
- 2 tbsp balsamic vinegar
- ½ onion, roughly chopped
- 1 red bell pepper, cut into segments
- 4-6 cloves of garlic (skins on)
- Olive oil
- Salt
- Black pepper
INSTRUCTIONS
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the cherry tomatoes with sugar, balsamic vinegar, a drizzle of olive oil, and a generous pinch of salt and black pepper. Stir until well mixed.
- Pour the mixture onto a baking sheet or casserole dish. Nestle the bell pepper and onion among the tomatoes, and place the garlic cloves in the center.
- Drizzle with a bit more olive oil and season with additional salt and pepper.
- Roast in the oven for about 45 minutes, until everything is softened and caramelized.
- Remove from the oven and let cool slightly. Take out the garlic cloves and transfer the rest of the contents to a blender. Squeeze the roasted garlic pulp from its skins into the blender.
- Blend the mixture until smooth.
- Pour the sauce into jars with lids and store in the fridge for up to five days, or freeze for up to six months.
- Enjoy!
