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Best Slow-Roasted Cherry Tomato Sauce with Fresh Basil

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This hands-off recipe transforms simple cherry tomatoes into a deeply flavorful, sweet, and velvety sauce with minimal effort. Perfect for pasta, sandwiches, or as a versatile base, it’s a testament to the magic of slow roasting.

Ingredients

Scale
  • 2 pounds cherry or grape tomatoes (about 900g)
  • 6 cloves garlic, peeled and lightly smashed
  • 1/3 cup extra-virgin olive oil (80ml)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon balsamic vinegar (optional, but recommended)
  • 1/2 cup fresh basil leaves, roughly torn or chiffonaded (about 15g)
  • Optional: 1-2 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Rinse the cherry tomatoes and pat them dry. No need to cut them in half unless they are larger than a golf ball; if so, slice them in half horizontally.
  3. Place each peeled garlic clove on a cutting board, lay the flat side of a chef’s knife on top, and give it a firm whack with your palm to smash it open.
  4. Spread the tomatoes and smashed garlic cloves in a single layer on a large rimmed baking sheet or 9×13-inch baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and add the balsamic vinegar if using. Toss gently until every tomato is coated.
  5. Roast for 2 hours. After 2 hours, stir the tomatoes gently. Return to the oven for another 1 to 2 hours, checking every 30 minutes, until the tomatoes are deeply wrinkled, the juices have thickened into a syrupy consistency, and the garlic edges are golden brown (total roasting time: 3 to 4 hours).
  6. Remove from the oven and let cool for about 10 minutes.
  7. Transfer the roasted tomatoes, garlic, and all pan juices to a blender or use an immersion blender directly in the dish. Blend until desired consistency is reached. If too thick, add a tablespoon or two of water or pasta cooking water.
  8. Stir in the fresh basil leaves. If using butter, stir it in until melted and glossy.
  9. Taste and adjust seasoning with more salt, pepper, or a pinch of red pepper flakes if desired.
  10. Use immediately or let cool completely before storing in airtight containers in the refrigerator or freezer.

Notes

Don’t rush the temperature; 300°F max is key for jammy sweetness. Spread tomatoes in a single layer to avoid steaming. Watch the garlic to prevent burning. Save all pan juices—they are pure flavor. This recipe doubles beautifully and freezes well for up to 3 months.

Nutrition

Keywords: slow-roasted cherry tomato sauce, fresh basil, homemade tomato sauce, easy tomato sauce, vegan tomato sauce, gluten-free sauce, freezer-friendly sauce

Find it online: https://lunafeast.com/best-slow-roasted-cherry-tomato-sauce-with-fresh-basil/