This Oven-Roasted Cherry Tomato Sauce is incredibly quick and easy to make and is full of that sweet and tangy tomato flavor making it a delicious base for almost any meal!
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Oven-Roasted Cherry Tomato Sauce
I originally posted this recipe back in November of 2015 when I had a bumper crop of cherry tomatoes and needed to use them up in a quick and easy way. This recipe was such a success that I purposefully plant several cherry tomato plants each year so that I can make this delicious sauce.
Several years ago we ended up with a ton of cherry tomatoes. They produced all the way until Thanksgiving, which is highly unusual.
I had a friend give me a bunch of plants of unknown variety that year 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 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.
Want more recipes using fresh garden produce? Here are some of my favorites:
How to Make Oven-Roasted Cherry Tomato Sauce:
Preheat oven to 425 degrees F.
Remove stems and wash tomatoes.
Place tomatoes in a single layer on a baking sheet or roasting pan.
Drizzle tomatoes with oil and all seasoning except oregano.
Bake for 45 minutes or until skins are wrinkly.
Let cool and then blend in food processor until creamy.
Run sauce through food mill. (This step in extremely important for a seed and skin free sauce.)
Add oregano and taste. Adjust seasonings as needed.
Use it immediately, refrigerate for up to a week or freeze it for later use.
Different Freezing Methods:
DISCLAIMER: I freeze this sauce in mason jars or these freezer containers. 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. This recipe is not approved for canning. Please be safe.
Oven-Roasted Cherry Tomato Sauce (Freezer-Friendly!)
- 5 cups cherry tomatoes
- 1/4 cup olive oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp dried oregano
- salt and pepper to taste
- Preheat oven to 425 degrees F.
- Remove stems and wash tomatoes.
- Place tomatoes in a single layer on a baking sheet or roasting pan.
- Drizzle tomatoes with oil and all seasoning except oregano.
- Bake for 45 minutes or until skins are wrinkly.
- Let cool and then blend in food processor until creamy.
- Run sauce through food mill. (This step is extremely important for a skin and seed free sauce.)
- Add oregano and taste. Adjust seasonings as needed.
- Use it immediately, refrigerate for up to a week or freeze it for later use.