Graceful Little Honey Bee

Oven-Roasted Cherry Tomato Sauce (Freezer-Friendly!)

by 38 Comments

Oven-Roasted Cherry Tomato Sauce

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  If you follow me on Instagram then you know we ended up with a ton of cherry tomatoes this year. I had a friend give me a bunch of plants of unknown variety and they all ended up being cherry tomatoes. There are only so many that you can cut up and add to salads so I knew I had to find something to do with them. I dehydrated a few of them, but then decided to try making sauce.

 

  I LOVE this recipe because it’s easy to make, super creamy and freezer-friendly. I put mine through a food mill which is awesome for removing the skins and seeds and I highly recommend doing so if you want a smooth and creamy sauce. 

 

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Oven-Roasted Cherry Tomato Sauce

adapted from here

 

5 cups cherry tomatoes

1/4 cup olive oil

1/2 tsp onion powder

1/2 tsp garlic powder

2 tsp fresh or dried oregano

salt and pepper to taste

 

Step 1: Preheat oven to 425 degrees F.

Step 2: Remove stems and wash tomatoes.

Step 3: Place tomatoes in a single layer on a baking sheet or roasting pan.

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Step 4: Drizzle tomatoes with oil and all seasoning except oregano.

Step 5: Bake for 45 minutes or until skins are wrinkly.

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Step 6: Let cool and then blend in food processor until creamy.

Step 7: Run sauce through food mill.

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Step 8: Add oregano and taste. Adjust seasonings as needed.

Step 9: Use it immediately, refrigerate for up to a week or freeze it for later use.

DISCLAIMER: I freeze this sauce in mason jars. If you would like to try canning tomatoes please visit the National Center for Home Food Preservation for current USDA approved recipes and safety guidelines. DO NOT CAN THIS RECIPE!

 


Nutrition

Calories

46 cal

Fat

1 g

Carbs

10 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 3 pints

Oven-Roasted Cherry Tomato Sauce (Freezer-Friendly!)

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

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5 based on 1 review(s)

Recipe Image

Ingredients

  • 5 cups cherry tomatoes
  • 1/4 cup olive oil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsp fresh or dried oregano
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees F.
  2. Remove stems and wash tomatoes.
  3. Place tomatoes in a single layer on a baking sheet or roasting pan.
  4. Drizzle tomatoes with oil and all seasoning except oregano.
  5. Bake for 45 minutes or until skins are wrinkly.
  6. Let cool and then blend in food processor until creamy.
  7. Run sauce through food mill.
  8. Add oregano and taste. Adjust seasonings as needed.
  9. Use it immediately, refrigerate for up to a week or freeze it for later use.
7.8.1.2
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https://www.gracefullittlehoneybee.com/oven-roasted-cherry-tomato-sauce/

 

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Do you make your own tomato sauce? I’d love to know!

 

Other posts you might enjoy:

See how to dehydrate tomatoes for soups and stews all year long on gracefullittlehoneybee.com Fast and Easy Tomato Sauce From Dehydrated Tomatoes on gracefullittlehoneybee.com

 

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  1. Amanda says

    Do you add the extra oil and water/juice that it makes while baking when processing it or just the tomatoes them selfes? I have never attempted any sorts sauce this is my first attempt so sorry if this is a silly question.
    Reply

    • Missy Rakes says

      I just scoop up the tomatoes and leave the juice in the pan. You don't want your sauce to be too watery. And just to clarify, this recipe is for the freezing, not for canning.
      Reply

    • Missy Rakes says

      If I was canning this recipe I would leave out the oil completely, then boil the sauce for 10 minutes after you put it through the food mill and add 1 tbsp bottled lemon juice per pint (2 tbsp per quart) before canning.
      Reply

  7. MaryW says

    This looks good, and adaptable to freezing in a ziploc bag. I have 4 lbs of cherry tomatoes that I need to deal with. Thanks!
    Reply

  10. Shirley says

    I don't have a food mill, can I strain it instead? To be honest, I don't need ANOTHER contraption in my cupboard. But If i HAVE TO, GUESS I WILL! Thank you!
    Reply

    • Missy Rakes says

      You could try straining it, although it would need to be a fine mesh strainer and I'm not sure how well it would work. I understand not wanting to add another gadget in the kitchen, but if you make a lot of homemade tomato sauce, applesauce or jams, then the food mill is a MUST in my opinion.
      Reply

  11. Karen says

    Great idea and will try it this year with our abundance. We're no experts, but did enough research to find out that the skin and seeds hold more nutrition than just the meat itself. We felt comfortable enough, not to compost the 2-4 cups of skin & seeds per batch and for last 4 years we have been pulivering the skins & seeds in a "smoothie maker" then adding it back into the sauce, blending before we freeze in foodsaver bags to freeze. The skins deepen the color and flavor of all our organic tomatoes.
    Reply

  12. Tracy says

    I have made this tonight because I needed to make use of a ton of cherry tomatoes. Do you have any favourite recipes you use this with? Thanks!
    Reply

  13. Tula says

    Made this and served over meatloaf meatballs and smashed mashed potatoes and it is delicious. So easy and what a terrific eat to use your overproducing cherry tomatoe plants. Can only imagine how good it is over pasta! Thank you...
    Reply

  14. Sunch says

    hi if I dont have a food mill, will the sauce still work according to recipe but skip the food mill part or do I need to adjust? thanks
    Reply

  16. Adelaide says

    This is the easiest way I have ever put up tomatoes!! The sauce is rich & full of flavor! Thanks for the idea! A
    Reply

  18. Jean Chamberland says

    Thank you for the awesome recipe. I had so many cherry tomatoes from my 2 plants I didn’t know what to do with them, til I found your recipe. Turned out perfect. I got 3 pints, 2 of which I froze and I will use the 3rd one for my pasta dish tonight.
    Reply

  19. Lauri K. says

    I used my Vitamix instead of a food mill. (don't have one) and was so pleased with the results! Used variable speed up to the highest and then switched to high for about 5 minutes, so smooth! Yielded about 7 cups which I divided between two Ziploc bags and froze. (I added all the juice/oil from the pan also.)
    Reply

  21. Joyce says

    I do this with all my extra cherry and regular tomatoes.sometimes i add whatever peppers I have on hand ,onions and garlic.its always delicious.at first I used canning jars to freeze in but I have found it much easier and takes less freezer space to use freezer bags- also quicker to defrost.
    Reply

  22. Joyce says

    To those of you who do not have a food mill spend the 20 bucks to get one it is worth every penny because this recipe is worth it.do not pour off the juice from this it will not thin out your sauce
    Reply

  23. Maura Ireland says

    The best umami flavor of tomatoes is in the seeds and in the slimy liquid covering, around the seeds. Your sauce will taste so delicious if you just leave the seeds in. Just don't cook at too high a temperature if you want a healthier product because if you keep temp lower the minuscule amount of oil won't be harmed. See Cook's Illustrated, etc., and Nutritionfacts.org.
    ★★★★★
    Reply

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