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Roasted Cherry-Tomato Sauce

This is a slow-roasted version of the stove-top tomato sauce, and it's jam-packed with flavor. You'll want to have it with everything -- not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses. This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups
Roasted Cherry-Tomato Sauce

Photography: Ryan Liebe

Source: Martha Stewart Living


  • 1 pound, 6 ounces cherry tomatoes
  • 3 cloves garlic, smashed
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme
  • 2 teaspoons packed light-brown sugar
  • 1 teaspoon coarse salt


  1. Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.

  2. Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.


Reviews (2)

  • Shari0505 1 Oct, 2014

    Excellent flavor and easy recipe! We have tried it many times and found that we prefer the sauce without brown sugar. As an alternative, we add in peppers, onions or whatever sounds good. I use less oil when using additional veggies since there is less juice from the tomatoes. This is our go to quick and easy tomato sauce. It is good enough for company, as well.

  • equineluvr99 24 May, 2014

    Wonderful flavor! However, there appears to be a final step missing, as the finished product is full of
    tomato skins. Should one blend this sauce to make it smooth for final presentation? Or strain it? Or...

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