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Easy Slow-Roasted Cherry Tomato Sauce (Freezer-Friendly)

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This slow-roasted cherry tomato sauce is incredibly easy to make and packed with concentrated, sweet flavor. It’s a set-it-and-forget-it recipe that freezes perfectly, allowing you to enjoy the taste of summer all year long.

Ingredients

Scale
  • 3 pounds cherry or grape tomatoes, halved
  • 6–8 cloves garlic, peeled and left whole
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon balsamic vinegar (optional)
  • 2–3 sprigs fresh basil or thyme (or 1 teaspoon dried oregano)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
  2. Wash and dry the cherry tomatoes. Cut each one in half. Place the halved tomatoes in a large mixing bowl.
  3. Add the whole peeled garlic cloves, olive oil, salt, pepper, and red pepper flakes (if using) to the bowl with the tomatoes. Toss gently until each tomato half is well coated.
  4. Pour the tomato mixture onto the prepared baking sheet and spread into a single layer. Tuck the garlic cloves in among the tomatoes and nestle the fresh herb sprigs among them.
  5. Roast for 2 to 2.5 hours, until the tomatoes are shriveled, edges are lightly caramelized, and the juices have thickened into a syrupy consistency. The garlic should be soft and golden. About halfway through, gently shake the pan for even cooking.
  6. During the last 15 minutes of roasting, drizzle the balsamic vinegar over the tomatoes (optional).
  7. Remove the baking sheet from the oven and let cool for about 10 minutes. Remove the herb sprigs.
  8. For a smooth sauce, transfer the roasted tomatoes, garlic, and all pan juices to a blender or use an immersion blender directly on the sheet pan. Pulse until smooth. For a chunkier sauce, use a potato masher or fork to break up the tomatoes right on the pan. Taste and adjust seasoning with more salt or pepper if needed.
  9. Let the sauce cool completely to room temperature. Transfer to freezer-safe containers or zip-top bags, portioning into 1-cup and 2-cup amounts.

Notes

Don’t skip halving the tomatoes; it allows moisture to escape and sugars to concentrate. Use a rimmed baking sheet to contain juices. Watch the garlic to prevent burning. Don’t overcrowd the pan; use two sheets if needed. Let sauce cool completely before freezing to prevent ice crystals.

Nutrition

Keywords: slow-roasted cherry tomato sauce, freezer-friendly tomato sauce, easy tomato sauce, homemade tomato sauce, cherry tomato recipe

Find it online: https://bakebelle.com/easy-slow-roasted-cherry-tomato-sauce-freezer-friendly/