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Best Slow-Roasted Cherry Tomato Sauce for Freezing

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This slow-roasted cherry tomato sauce is a revelation—deep, concentrated flavor from low and slow roasting, hands-off cooking, and perfect for freezing. It’s a versatile, whole-ingredient sauce that tastes like a slow Sunday afternoon in Italy.

Ingredients

Scale
  • 3 pounds cherry or grape tomatoes
  • 6–8 cloves garlic, smashed
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 6–8 fresh basil leaves (or 1 teaspoon dried)
  • 1 tablespoon balsamic vinegar (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Rinse the cherry tomatoes and pat them dry. No need to halve them unless they are very large. Spread them on a parchment-lined baking sheet in a single layer.
  3. Tuck the smashed garlic cloves and rosemary sprigs in among the tomatoes. Drizzle everything evenly with the olive oil, then sprinkle with the kosher salt and black pepper. Use your hands to gently toss everything until the tomatoes are well coated.
  4. Roast for 2 to 2.5 hours, until the tomatoes are wrinkled, collapsed, and starting to caramelize. The garlic should be soft and golden.
  5. Remove the pan from the oven and let it sit for about 10 minutes. Pick out the rosemary sprigs.
  6. Transfer the roasted tomatoes, garlic, and all the juices from the pan to a large bowl or Dutch oven. Use an immersion blender to pulse until you reach your preferred texture (10-15 quick pulses for chunky, 30 seconds continuous for smooth).
  7. Tear the fresh basil leaves into the sauce and stir in the balsamic vinegar (if using). Taste and adjust the salt and pepper.
  8. Cool completely before storing. Spread the sauce out in a shallow dish to speed up cooling, or place the pot in an ice bath.

Notes

Don’t skip the low temperature—it’s non-negotiable for deep, sweet flavor. Use a heavy-duty baking sheet to prevent warping. Blend carefully when hot if using a regular blender. Freeze in portions you will actually use (1-cup and 2-cup portions work well). Resist the urge to add sugar; the slow roasting naturally caramelizes the tomatoes.

Nutrition

Keywords: slow-roasted cherry tomato sauce, freezer-friendly tomato sauce, homemade tomato sauce, roasted tomato sauce, cherry tomato recipe

Find it online: https://clunkcook.com/best-slow-roasted-cherry-tomato-sauce-for-freezing/