Roasted Cherry Tomato Pasta Sauce
A flavorful and smooth pasta sauce of freshly roasted cherry tomatoes, with onion, garlic, and herbs. The perfect balance of flavors!
Servings: 2 people
Calories: 376kcal
Equipment
Ingredients
- 3 cups Cherry Tomatoes
- 4 Garlic cloves unpeeled
- ½ Onion white or red
- Olive Oil
- ½ teaspoon Basil dried or fresh
- ½ teaspoon Thyme dried of fresh
- ¼ teaspoon Salt
- Black Pepper
- Chili Pepper flakes optional
- 6 oz Pasta any shape
Instructions
- Preheat the oven to 425°F / 220°C.
- Half the cherry tomatoes and place them on a large sheet pan. Add the big chunks of onion and the garlic cloves. Drizzle with olive oil and sprinkle with salt, basil, thyme, black pepper, and chili pepper flakes if you want the sauce to be spicy.
- Roast the cherry tomatoes for 25-30 minutes.
- Meanwhile, bring a large pot of salter water to boil
- Let cool slightly, then squeeze out the garlic to remove the peel. Transfer everything to a blender and blend until you get a smooth sauce.
- Cook the pasta al dente and drain it. Add it to the pot with the sauce and combine. Adjust the seasonings to taste.
- Serve with a drizzle of olive oil and a sprinkle of Parmesan cheese if you want.
Notes
You can also add more varieties of tomatoes to the baking sheet if you don't have enough cherry tomatoes.
You can store the sauce in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
Calories: 376kcal | Carbohydrates: 77g | Protein: 14g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 323mg | Potassium: 744mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1119IU | Vitamin C: 56mg | Calcium: 62mg | Iron: 3mg
