If you have an abundance of yellow cherry tomatoes, this roasted Yellow Cherry Tomato Sauce is a wonderful way to use them up! The gorgeous golden colour and tangy sweetness just sings of sunshine and is perfect in a bowl of pasta or on pizza or in toasties.
Some years my yellow cherry tomatoes are super prolific, and this easy roasted tomato sauce is the perfect way make the most of them. This method is also useful for all cherry tomatoes, but if you do happen to have loads of yellow tomatoes, this way really celebrates their pretty golden colour.
My method here is baked in the oven, however you can also get the same effect for a smaller batch in the air fryer. Check out my Air Fried Roasted Cherry Tomatoes recipe timings.
Simple ingredients but a delicious outcome:
- Cherry Tomatoes: choose yellow cherry tomatoes that are bursting with flavour. You can also use any cherry tomato with this method.
- Garlic: A whole head of garlic that has been chopped in half. Use more if you like because garlic should be measured with your heart!
- Olive Oil: Good quality olive oil makes the difference.
- Oregano: Fresh or dried.
- Salt: a sprinkle of sea salt balances the tangy sweetness of the tomatoes.
See recipe card for quantities.
Wash the cherry tomatoes and remove their stalks.
Chop a whole head of garlic in half. Put the cherry tomatoes and garlic in a large tray, drizzle with oil and roast at 180C for 45 minutes (or until just coloured and burst). Jostle them around every now and then to prevent burning.
Squeeze the garlic out of it's papery casing and add discard casing. Put the garlic into the blender.
Put all the tomatoes with their juices and the garlic into a blender.
Blend until smooth.
Hint: You can use the sauce straight away once it is blended. Or freeze for later.
🌶️Substitutions & Variations
This recipe is so simple but the beauty is in the simplicity. You can add or change it up to suit your tastes. Or use it as a base for another recipe. Here are some ideas:
- Spicy: Add a whole chilli (or more) or chili flakes while roasting
- Tomatoes and Peppers: roast whole peppers at the same time. De-seed and whizz up together.
- Use as pizza sauce with your favourite toppings.
- Use a base for lasagne. Layer up with elegant vegetables, lasagne noodles and your favourite cheese sauce.
- Simply stir through pasta, or add pan fried vegan bacon, sausage or some beans to increase the protein.
Store the sauce for up to a week in an airtight container in the fridge. To freeze, let the tomato sauce cool, then put into freezer proof tupperware or freezer sauce bags and freeze. I like to freeze mine in 2 person portions - and don't forget to label! The sauce will keep in the freezer for 3 months, or longer.
Keep an eye on the tomatoes when roasting as some will cook faster. I like to stir them around a few times to ensure that they roast evenly.
Absolutely! I like to roast them, then blend for a smooth, seed and skin free sauce.
Yellow cherry tomatoes are tangy and sweet. When they are homegrown they have an intense flavour that pairs well with basil, or goes well in sauces.
Love pasta? Me too! Why not try my other pasta recipes.
Sauces and Dips
Sauces and condiments are essential for elevating your meals:
Roasted Yellow Cherry Tomato Sauce
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 1500 g (3 ⅓ lb) cherry tomatoes
- 1 whole heads garlic
- 1 teaspoon oregano
- 2 tablespoon olive oil
- big pinch salt
- Heat your oven to 180℃/350 F° Gas Mark 41500 g cherry tomatoes
- Remove the stalks from the tomatoes
- Halve the whole heads of garlic1 whole heads garlic
- In a large tray, add the tomatoes and put the garlic in . Drizzle with olive oil, sprinkle with salt and oregano.1 teaspoon oregano, 2 tablespoon olive oil, big pinch salt
- Roast in the oven for around 45 minuted or up to an hour. You want them to be a little charred and very soft. The garlic should be soft & caramelised.
- Once the tomatoes are cooled, put them in the blender or food processor. Squeeze out the garlic cloves and add them to the sauce.
- Blitz until smooth.
- Serve stirred through some hot pasta, with maybe a little extra olive oil & some fresh herbs to finish