Roasted Cherry Tomato Sauce

Too few ratings

“This roasted cherry tomato sauce is one of the recipes we do the most in my Italian family. It is so fast and easy to prepare that it can be made the day before and stored in the fridge. The aroma of roasted cherry tomatoes and the scent of basil always make me come back to my childhood, when my Nonna used to prepare it for me and my cousins. I'm sure you'll love it too!”

Difficulty

Easy 👌
5
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g cherry tomatoes
50 g grated Parmesan cheese
4 cloves garlic
40 ml extra-virgin olive oil
basil
salt
pepper
Metric
Imperial

Utensils

  • oven
  • baking dish
  • potato masher
  • saucepan
  • plate
  • Step 1/7

    • oven

    Preheat the oven to 230 degrees Celsius.

  • Step 2/7

    In a baking dish, add the cherry tomatoes, the garlic cloves still in their skin, some basil (fresh or dried), salt, pepper and enough olive oil to coat everything.
    • 300 g cherry tomatoes
    • 4 cloves garlic
    • 40 ml extra-virgin olive oil
    • basil
    • salt
    • pepper
    • baking dish

    In a baking dish, add the cherry tomatoes, the garlic cloves still in their skin, some basil (fresh or dried), salt, pepper and enough olive oil to coat everything.

  • Step 3/7

    Mix everything well and roast the tomatoes for 20-30 minutes, stirring occasionally, until they pop open. The garlic should be soft as well.

  • Step 4/7

    • potato masher

    Remove from the oven, let cool for a couple of minutes and take the garlic cloves out of their skin. Mash everything with a potato masher, until it forms a smooth sauce.

  • Step 5/7

    • saucepan

    Transfer the sauce to a pan, cook it on medium-high heat for 5-10 minutes, until it reduces a bit.

  • Step 6/7

    Add your favourite pasta to the sauce and toss everything together.

  • Step 7/7

    • 50 g grated Parmesan cheese
    • plate

    Plate your pasta and top it with some grated Parmesan cheese, drizzle with a little more extra-vergin olive oil and garnish with some basil leaves.

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