| Level: | Easy |
| Total: | 45 min |
| Active: | 5 min |
| Yield: | 1 cup |
Ingredients
- 8 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 1 tablespoon fresh oregano leaves, chopped
- 2 cloves garlic, minced
- Salt and pepper
Instructions
- Preheat the oven to 400 degrees F.
- Place the tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes with the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast the tomatoes until fully cooked, about 40 minutes.
- Once the tomatoes are cooked, place them in a blender and process until smooth. Check for seasoning and then serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 379 |
| Total Fat | 29 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 10 g |
| Sugar | 19 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 1706 mg |
Reviews
Simple, flavorful and works perfectly with any pasta dish!
So simple, and so good! I had some uninspiring vine tomatoes hanging out in my fridge, didn’t want to toss them so cut them up, tossed with some EVOO and garlic and oregano, also added some red pepper flakes because that’s how I roll, and roasted them per these instructions. Perfect!
Very easy and tasty! My husband loved this. It was a great recipe to use the final harvest of tomatoes from my garden. I made it and shared the recipe with my sister who made it the same day. Everyone loved it!
Super easy, flavorful, fresh. Roasting the tomatoes and herbs makes such a difference. I’ve made so many fresh tomato sauces this year and this one really has some depth. I added a couple sprigs of oregano, parsley, basil, and a tad more garlic, but the roasting does it. Great flavor
This recipe is extremely tasty and can be modified to personal tastes. The first time I made it as is, and it was great as a dip. The next time, I used grape tomatoes and added some other herbs [basil and parsley]. And another time, I added a bit more EVOO to get a “runnier” texture and used it over pasta. It’s a keeper.
Love this recipe and love the kitchen best show on food network
I have made this a few times and it just gets better – I only make this in the summer when the tomatoes are at their peak. It is simple and oh so good even the hubby and kids who are not that found of this type of sauce normally just love it – these are the types of recipes I really like from the Kitchen.
I loved the recipe, but I didn’t care for the seeds and skins in the sauce. I made it again just recently to put all of the tomatoes from my garden to good use! I seeded the tomatoes (large ones, not cherry tomatoes) and roasted them as directed for 60 minutes. Then I removed the skins before blending. Delish!
I have been using cherry tomatoes for years to make tomato sauce I never occured to me to season it as I go thank you so much for the tip. It turned out beautiful.
Very tasty. I used a bunch of at risk tomatoes quartered the larger ones. I added onion and fennel would have been good too. Used as marinara with penne and roasted vegs. Very good.