Print

Best Slow-Roasted Cherry Tomato Sauce Recipe for Freezing

best slow-roasted cherry tomato sauce for freezing - featured image
Print Recipe

This slow-roasted cherry tomato sauce is a hands-off way to preserve summer’s bounty. The low oven concentrates the tomatoes’ sweetness, creating a jammy, flavorful sauce perfect for freezing and enjoying all year long.

Ingredients

Scale
  • 2–3 pounds cherry tomatoes
  • 6–8 cloves garlic, smashed
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • Fresh herbs (basil, thyme, or oregano sprigs, optional)
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Wash and dry the cherry tomatoes. Halve each tomato through the equator (the widest part). For very small tomatoes (marble-sized), you can leave them whole.
  3. Smash and peel the garlic cloves. Leave whole or cut large ones in half.
  4. In a large bowl, combine the halved tomatoes, smashed garlic, olive oil, salt, and any herbs or red pepper flakes. Toss gently until every tomato half is coated.
  5. Pour the tomato mixture onto a lined rimmed baking sheet and spread into a single layer, arranging tomatoes cut-side up if possible.
  6. Roast for 2 to 2.5 hours. After 1 hour, gently shake or stir the pan. At the 2-hour mark, check for doneness: tomatoes should be collapsed with some browning on the edges and a jammy appearance; garlic should be soft.
  7. The sauce is done when most liquid has evaporated and the oil has separated slightly. If watery, roast another 20-30 minutes.
  8. Cool on a wire rack for 10-15 minutes. For a smooth sauce, blend with an immersion blender or in a food processor. For chunky sauce, skip blending.
  9. If desired, stir in balsamic vinegar. Taste and adjust salt.
  10. Cool completely before freezing. Transfer to airtight containers, leaving headspace for expansion. Refrigerate for up to 1 week or freeze for up to 6 months.

Notes

Don’t rush the temperature; 300°F is key for jammy texture. Avoid overcrowding the pan to prevent steaming. Save the oil and browned bits from the pan for extra flavor. The sauce improves after a day in the fridge. For canning, use a tested recipe with added acid; this recipe is designed for freezing only.

Nutrition

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

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