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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.
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
.
Step 4: Drizzle tomatoes with oil and all seasoning except oregano.
Step 5: Bake for 45 minutes or until skins are wrinkly.
Step 6: Let cool and then blend in food processor
until creamy.
Step 7: Run sauce through food mill.
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!
Calories
46 cal
Fat
1 g
Carbs
10 g
Protein
2 g
Yields 3 pints
Oven-Roasted Cherry Tomato Sauce (Freezer-Friendly!)
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
Save Recipe
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
- 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.
- Add oregano and taste. Adjust seasonings as needed.
- Use it immediately, refrigerate for up to a week or freeze it for later use.
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https://www.gracefullittlehoneybee.com/oven-roasted-cherry-tomato-sauce/
Do you make your own tomato sauce? I’d love to know!
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