New This Month

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

Photography: Ryan Liebe


  • 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 Add a comment

  • ALR9219738DW
    18 AUG, 2017
    This is marvelous. I followed the directions exactly. One time I only had a TBS of balsamic so I used an additional 1 TBS of red wine - it was great. I boil 16 oz. box of DeCecco pasta and drain it well then mix it right into the baking dish. Make certain to mix it very well and gather all the caramelization on the pasta. Serve with fresh basil and part. I have given this recipe to everyone I know. No complaints - everyone loves it.
  • hcb114367457
    14 AUG, 2017
    This is so delicious - just cut the salt back a tiny, tiny bit (was using sea salt). Serious decadent and rich. Wow.
  • ALR9219738DW
    28 APR, 2017
    Seriously? Is this an old Italian recipe or something? It is incredible!!! I have shared it with all my friends and we all rave about it. I find an incredible simple recipe about once every ten years. This is it.