Roasted Tomato Sauce

This roasted tomato sauce turns cherry tomatoes, garlic, shallot, and fresh thyme into a rich, creamy pasta sauce. Roast everything until caramelized, blend with heavy cream and fresh basil, and toss with your favorite pasta for an easy, restaurant-quality dinner.

Course Dinner, Main Course

Cuisine American, Italian

Keyword creamy tomato sauce, Easy to Make, Healthy, Pasta, Pasta Sauce, roasted cherry tomato sauce, Roasted Tomato, roasted tomato pasta sauce, Sauce, Tomato

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 796kcal

Equipment

Ingredients

Let's gather the ingredients!

2 pints cherry tomatoes
1 shallot peeled and cut into large wedges
4 cloves garlic peeled
5-10 sprigs thyme fresh
¼ cup extra virgin olive oil
1 tsp balsamic vinegar
pinch salt and pepper to taste
10 basil leaves
1 cup heavy cream
1 pound pasta cooked

Instructions

Let's Begin!

Preheat your oven to 400°F.
Place the cherry tomatoes, shallot wedges, garlic cloves, and thyme sprigs on the baking tray in a single layer as much as possible
Drizzle the ingredients with extra virgin olive oil and season with salt and pepper.
Roast the ingredients uncovered in the oven for about 25-35 minutes, or until the cherry tomatoes have burst and shrunk slightly.
Remove the tray from the oven and let it cool for about 10 minutes. Discard the thyme sprigs.
Transfer the roasted cherry tomatoes, garlic cloves, onions, and all the juice to a saucepan.
Add the heavy cream to the saucepan.
Use an immersion blender or a regular blender to blend the ingredients until you reach your desired consistency.
Add the basil leaves to the saucepan and simmer on low to medium heat for 10 minutes.
Throw preferred pasta in the sauce until thoroughly coated.
Optional- Garnish with basil and grated Parmesan cheese

Notes

Simmer for longer if the sauce is too thin, or simmer for less time if you prefer a runnier sauce.

Tomatoes: Use the ripest cherry tomatoes you can find. Roma, San Marzano, or plum tomatoes also work; cut larger tomatoes in half before roasting.

Dairy-free: Swap the heavy cream for full-fat coconut milk or cashew cream.

Storage: Refrigerate in a sealed jar for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently over low heat, stirring to bring the sauce back together.

Nutrition