Description
Whip up a batch of this chunky roasted cherry tomato sauce in your own kitchen. With just a handful of ingredients, the homemade sauce is so simple to make.
Ingredients
- 3 pints cherry tomatoes, about 6 cups
- 1 medium onion, chopped, about 1 1/2 cups
- 6 garlic cloves, chopped
- 1/3 cup white wine, Chardonnay, Sauvignon Blanc or Pinot Grigio
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 15 to 20 fresh basil leaves, thinly sliced
- Cooked pasta or zucchini noodles for serving
- Parmesan cheese, for serving
Instructions
- Preheat oven to 425 degrees F.
- To a large rimmed baking sheet, add the cherry tomatoes, chopped onion and chopped garlic. Spread out the vegetables on the pan.
- Add the white wine, salted butter, and olive oil.
- Sprinkle with the kosher salt and black pepper.
- Toss the vegetables to combine.
- Roast in the oven for 45 to 55 minutes or until some of the tomatoes burst and are charred.
- Remove from the oven. Smash some of the tomatoes with the back of a large spoon.
- Serve tossed with cooked pasta or zucchini noodles and Parmesan cheese. Season to taste with kosher salt and black pepper.
Notes
Add spice - Add red pepper flakes while roasting the vegetables to add a kick of spiciness to the sauce.
Add protein - Toss of spoon the roasted tomato sauce with cooked chicken, shrimp, scallops, salmon, swordfish, pork tenderloin or chops, grilled steak or cubed tofu.
Make it an appetizer - Serve the chunky smashed tomatoes over crostini (get my easy recipe here) or crackers.
Toss with pasta or noodles - Try spaghetti, linguine or rotini. Pick a cup-shaped pasta like orecchiette or shells to catch the intense tomato juices. The sauce is about enough for 1/2 pound of pasta. For a gluten free noodle dish, toss the sauce with zucchini or yellow squash spiralized noodles. They're so easy to make with veggie noodle spiralizer.
Make it saucy - To make the chunky fresh tomato sauce into smooth and luscious sauce, puree with a blender or an immersion blender. Add some heavy cream or stock to thin it as desired.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: entrée
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 195
- Sugar: 8.5 g
- Sodium: 639 mg
- Fat: 13.4 g
- Saturated Fat: 4.7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15.5 g
- Fiber: 4.1 g
- Protein: 3.2 g
- Cholesterol: 15 mg