clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
hands holding a bowl of heirloom tomatoes of all different sizes.

Roasted Cherry Tomato Sauce

  • Author: Emma Lee
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: approx. 500ml
  • Category: Preserves
  • Method: slow-cook
  • Cuisine: Italian


Easy oven-roasted cherry tomato sauce is a good one to have up your sleeve whether it’s tomato season or not. It makes the best pizza topping, addition to soups and stews, pasta sauce, or just cooking all-rounder. 


Units Scale
  • 500g cherry tomatoes
  • 2 cloves garlic
  • 3 sprigs thyme
  • 1/2 onion
  • drizzle of olive oil
  • 1/2 tsp chilli flakes
  • salt and pepper to taste



  1. Preheat the oven to 100 degress celcius. In an ovenproof dish, place all tomatoes in a single layer. Cherry tomatoes can be left whole, however, larger tomatoes need to be cut in half.
  2. Add the cloves of garlic, onion and sprigs of fresh thyme. Drizzle with olive oil.
  3. Bake in the oven for 1 hour.
  4. Remove tomatoes from the oven. Discard thyme sprigs and squeeze the garlic cloves to get the roasted garlic mush from inside. Discard outer garlic skins.
  5. Pop everything left on the baking tray into a blender and blitz until smooth to reveal a luscious tomato sauce.
  6. Pop the sauce into a saucepan. Add the chili flakes and sugar and give a good stir. Bring to a simmer and cook for 10 minutes. this reduces any water in the sauce and concentrates the flavour.
  7. Season with sea salt flakes and freshly ground pepper.

Keywords: Tomato, Preserving