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The Best Slow-Roasted Cherry Tomato Sauce for Pasta

slow-roasted cherry tomato sauce - featured image
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This slow-roasted cherry tomato sauce is a simple, forgiving recipe that turns ordinary ingredients into something special. With a hands-off cooking method, it’s perfect for busy days and freezes beautifully for winter enjoyment.

Ingredients

Scale
  • 2 pounds cherry tomatoes (about 900g)
  • 6 cloves garlic, peeled and smashed
  • 1/4 cup extra-virgin olive oil (60ml)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 sprigs fresh basil or 1 teaspoon dried oregano
  • 1/2 cup reserved pasta water (120ml)
  • 2 tablespoons unsalted butter or more olive oil
  • Fresh basil leaves for garnish
  • Grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Wash the cherry tomatoes and cut each one in half through the equator. Place them cut-side up on the prepared baking sheet, leaving space between each tomato.
  3. Scatter the smashed garlic cloves around the tomatoes. Drizzle with olive oil, then sprinkle with salt and pepper. Toss gently to coat, then arrange tomatoes back cut-side up. Tuck basil sprigs or sprinkle dried oregano over the top.
  4. Slow roast for 2 to 2.5 hours, until tomatoes are deeply wrinkled, garlic is soft and golden, and juices have thickened into a syrupy consistency. After 1 hour, gently shake the pan to redistribute.
  5. Remove from oven and let cool for a few minutes. Pick out basil sprigs if used. For a chunky sauce, mash tomatoes and garlic with a fork on the baking sheet. For a smoother sauce, transfer to a food processor or use an immersion blender.
  6. Cook pasta according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  7. Transfer the roasted tomato mixture to a large skillet over medium heat. Add butter (or extra olive oil) and stir until melted. Add cooked pasta and toss to coat. Gradually add reserved pasta water, stirring until sauce clings to pasta in a silky, glossy way.
  8. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately, topped with torn fresh basil and grated Parmesan cheese if desired.

Notes

Don’t rush the roasting—low and slow at 300°F for at least 2 hours is key. Use the starchy pasta water to emulsify the sauce. Halve the tomatoes evenly for consistent cooking. The sauce tastes even better the next day.

Nutrition

Keywords: slow-roasted cherry tomato sauce, pasta sauce, cherry tomatoes, easy pasta sauce, homemade sauce, freezer-friendly

Find it online: https://merrymorsel.com/the-best-slow-roasted-cherry-tomato-sauce-for-pasta/