Every Spring, I plant a cherry or grape tomato plant in my garden. Just ONE. That one plant will end up producing hundreds, if not, thousands of tomatoes. Now, I can usually talk my daughter into eating them, not my son though. I’m not overly fond of them, myself, either. So, I usually end up giving a lot of them away. It’s funny that it always ends up that my tomato plants thrive more than any other plant in my garden and I have to end up coming up with new and exciting ideas of how to use tomatoes for a family that isn’t crazy about tomatoes. But everyone is crazy about pasta. And what better way is there to use up tomatoes than to make pasta sauce? Now, let’s take it up a notch and make this Creamy Roasted Tomato Sauce. Now we’re talking!

I started making my own tomato sauces. Let me tell you, I don’t think that I’ll be buying any tomato sauces in the near future as long as I have a crop of tomatoes. Homemade tomato sauces are SO easy and SO delicious. While my daughter isn’t the biggest fan of eating the grape tomatoes, she thoroughly enjoys picking them. I usually have a large bowl of freshly picked grape tomatoes on my countertop all Summer long.

This time I decided to change things up and roast the tomatoes for my tomato sauce. Geez, the extra amount of flavor in the sauce from roasting the tomatoes is 🙌🏻! The smell from these tomatoes roasting makes the house smell heavenly, total torture having to wait. Good torture though. Haha!

Let me show you how I made this Creamy Roasted Tomato Sauce 👇🏻

Start by lining a baking sheet with foil and preheat your oven to 425 degrees. Then spread those pretty little ladies (2 Lbs cherry or grape tomatoes) out in a single layer. Stand and admire their gorgeous color.

Add 1 large sliced onion and 3 peeled and smashed garlic cloves to the party. Drizzle 2 TBSP of olive oil over the top and sprinkle everything with salt, about 2 tsp.

Roast for about 30 minutes in a 425 degree oven.

This is what the tomatoes should look like after thirty minutes 👆🏻. They should be wrinkly and slightly charred. Let them cool for a few minutes before transferring everything to a high-powered food processor or a blender (I’d recommend the blender if you want a really smooth texture).

Next add the basil, crushed red pepper flakes, oregano and more salt and pepper. Blend everything until smooth. Then add 1-2 TBSP of heavy cream. Add one TBSP first and if you’d like it a little more creamy, go ahead and add another TBSP of cream. I also added another teaspoon of EVOO to smooth out the sauce. Taste for seasoning and add more salt, pepper or CRP if desired. That’s it! So delicious!

Finished product 👆🏻is such a pretty color!

Use this tomato sauce just like you would any other marinara. Serve over pasta, eat a shoe covered in it, whatever. It’s so delicious.

Enjoy!!

Have your tried this recipe? Please leave me your thoughts in the comments below.

Name: Creamy Roasted Tomato Sauce
Prep time: 5 min
Cook time: 30 min
Yield: 3-4 Cups
Ingredients: 2 LBS Cherry or Grape Tomatoes (stems removed); 1/2 Large Onion, cut into wedges; 3 Garlic Cloves, peeled and smashed; 2 TBSP Olive Oil; 2 Tsp Salt; 1/4 Cup Fresh Basil, roughly chopped; 1 Tsp Crushed Red Pepper Flakes; 1/2 Tsp Dried Oregano; 1-2 TBSP Heavy Cream

Creamy Roasted Tomato Sauce

Prep Time

5 Minutes

Cook Time

30 Minutes

Servings

Cups

Ingredients

2 LBS Cherry or Grape Tomatoes stems removed
1/2 Large Onion, cut into wedges
3 Garlic Cloves, peeled and smashed
2 TBSP olive oil
2 Tsp Salt
1/4 Cup Fresh Basil, roughly chopped
1 Tsp Crushed Red Pepper Flakes
1/2 Tsp Dried Oregano
1-2 TBSP Heavy Cream