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Best Slow-Roasted Cherry Tomato Sauce for Easy Freezing

slow-roasted cherry tomato sauce - featured image
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This slow-roasted cherry tomato sauce captures the sweet, concentrated flavor of summer tomatoes with minimal effort. Perfect for freezing, it’s a versatile staple for pasta, pizza, eggs, and more.

Ingredients

Scale
  • 3 pounds cherry or grape tomatoes, halved
  • 8–10 garlic cloves, smashed
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 cup fresh basil leaves, loosely packed
  • 4–5 fresh thyme sprigs
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon onion powder (optional)

Instructions

  1. Preheat your oven to 300°F (150°C). Position the oven rack in the middle.
  2. Rinse the cherry tomatoes and pat them dry. Halve each tomato lengthwise.
  3. Line a large rimmed baking sheet with parchment paper. Arrange the tomato halves cut-side up in a single layer. Tuck the smashed garlic cloves and thyme sprigs in between the tomatoes.
  4. Drizzle the 1/4 cup of olive oil evenly over the tomatoes. Use your hands or a pastry brush to coat each tomato half. Sprinkle with kosher salt, black pepper, and red pepper flakes (if using). Toss gently to combine, then rearrange the tomatoes cut-side up.
  5. Roast for 2 hours, undisturbed. The tomatoes should look wrinkled, slightly browned around the edges, and the liquid should be mostly evaporated. If still wet, roast for an additional 15-20 minutes.
  6. Let the baking sheet cool on a wire rack for about 10 minutes. Remove the thyme sprigs and any loose garlic skins. Leave the roasted garlic cloves in the sauce.
  7. Scrape all the roasted tomatoes, garlic, and caramelized bits into a large skillet or Dutch oven. Add the balsamic vinegar and fresh basil leaves.
  8. Place the skillet over medium heat. Bring to a gentle simmer, then reduce heat to low. Simmer for 5-7 minutes, stirring occasionally.
  9. Remove from heat. Use an immersion blender to blend the sauce to your desired consistency (slightly chunky or smooth).
  10. Taste and adjust seasoning. Season slightly more aggressively than you think you need, as flavors dull when frozen.
  11. Let the sauce cool completely to room temperature before freezing.
  12. Ladle the cooled sauce into freezer-safe containers or bags. Portion into 1-cup portions. Label with date and contents. Freeze for up to 6 months.

Notes

Don’t skip halving the tomatoes; whole tomatoes will steam instead of caramelize. Resist stirring during roasting to allow caramelization. Use the caramelized bits from the parchment for extra flavor. Season slightly more than you think you need before freezing, as freezing dulls flavors. For a creamy version, stir in 1/4 cup full-fat coconut milk or cashew cream after blending.

Nutrition

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

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