ROASTED CHERRY TOMATO MARINARA

Roasted Cherry Tomato Marinara In Jars

ROASTED CHERRY TOMATO MARINARA

by | Sep 10, 2021

In my blog post for Dee Dee’s Salsa last month, I heralded the amazing taste of the tomatoes from the fields of Arkansas where I grew up. I didn’t experience cherry tomatoes until I moved to New England. It turns out that cherry tomatoes didn’t become popular until the 1980s according to Danny Lewis at Smithsonianmag.com. if you like a good food story, check out his article, The Contentious History Of The Cherry Tomato. I love cherry tomatoes and since I don’t have regular access to those big, red, juicy, filled with flavor Arkansas tomatoes, cherry and grape tomatoes are most often the tomatoes that I choose. In this post, I’ve roasted the cherry tomatoes with onions, garlic and thyme to intensify their flavor and yield this rich and delicious Roasted Cherry Tomato Marinara.

As I take my daily walks around Falmouth, I have noticed the ripening cherry tomatoes on porches and in backyard beds. They’re widely available in farmer’s markets at this time of year. Their sweet juicy interior and thin skin make for a great snack and roasting them brings out more of their natural sweetness and depth of flavor. Although you can substitute grape tomatoes for cherry tomatoes in recipes, particularly salads, I don’t recommend it here. Grape tomatoes lack the sweet and juicy qualities of the cherry ones.

“The best portion of a good man’s life is his little nameless, unencumbered acts of kindness and of love.” — Wordsworth

Roasted Cherry Tomato Marinara In Jars
Print Recipe
5 from 1 vote

Roasted Cherry Tomato Marinara

Roast the sweet and juicy cherry tomatoes with onions, garlic and thyme to create this deeply flavorful Roasted Cherry Tomato Marinara.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Sauce
Cuisine: Italian
Keyword: Dairy free, Gluten free, Vegan, Vegetarian
Servings: 4
Calories: 121kcal

Equipment

  • Large stainless steel sheet pan or other non-reactive roasting pan(If you don't have a non-reactive pan, line your sheet pan with parchment paper.)
  • Blender

Ingredients

  • 2 pounds cherry tomatoes about 6 cups(don't substitute grape tomatoes)
  • 1 medium yellow onion sliced
  • 4 garlic cloves
  • 5 thyme sprigs
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 basil leaves one small handful

Instructions

  • Heat the oven to 425 degrees.
  • If you do not have a non-reactive pan, line a sheet pan with parchment paper. Parchment paper should be fine in the oven up to 425 degrees.
  • Place the cherry tomatoes, onions, garlic cloves and thyme sprigs on the sheet pan/roasting pan.
  • Pour the olive oil over the mixture on the sheet pan/roasting pan and toss with your hands to assure that the olive oil coats all of the ingredients.
  • Tent the sheet pan/roasting pan loosely with foil.
  • Place the sheet pan/roasting pan in the center rack of the oven and roast for 30 minutes.
  • Remove the foil and take out the thyme sprigs. Allow the thyme sprigs to cool.
  • Return the sheet pan/roasting pan to the oven and continue roasting for about another 25 minutes until the tomatoes burst and are lightly charred.
  • Remove the sheet pan/roasting pan from the oven and allow the ingredients to cool.
  • Add the ingredients(including the juices) from the sheet pan/roasting pan to the blender with the fresh basil leaves and blend until the sauce reaches the desired consistency.
  • Store the Roasted Cherry Tomato Marinara in an air tight container in the refrigerator for 4-5 days or freeze for 3-6 months.

Notes

The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 121kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 608mg | Potassium: 563mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1204IU | Vitamin C: 57mg | Calcium: 45mg | Iron: 2mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

You’ll need the following ingredients for this Roasted Cherry Tomato Marinara…

Cherry tomatoes-2 pounds(Don’t sub grape tomatoes for this recipe.)
Yellow onion-1 medium
Garlic cloves=4
Thyme sprigs-5
Extra virgin olive oil-2 Tablespoons
Kosher salt-1 teaspoon
Freshly ground black pepper-1 teaspoon
Basil leaves-one small handful

Ingredients For Roasted Cherry Tomato Marinara

Let’s get going…

Heat the oven to 425 degrees.

For this recipe use a stainless steel sheet pan or other non-reactive roasting pan.

“Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum. Using aluminum makes the cooked tomatoes more bitter and fades the color. The dish will also absorb some of the aluminum and the acid in the tomatoes can pit and discolor the aluminum cookware.”-TheSpruceEats

If you do not have a non-reactive pan, line a sheet pan with parchment paper. Parchment paper should be fine in the oven up to 425 degrees.


Place the cherry tomatoes, onions, garlic cloves and thyme sprigs on the sheet pan with the parchment paper or other non-reactive pan.


Pour the olive oil over the mixture on the sheet pan/roasting pan, and toss with your hands to assure that the olive oil coats all of the ingredients.

Tomatoes and Onions On Sheet Pan


Tent the sheet pan/roasting pan loosely with foil.


Place the sheet pan/roasting pan in the oven and roast for 30 minutes.


Remove the foil and take out the thyme sprigs. Allow the thyme sprigs to cool.


Return the sheet pan/roasting pan to the oven and continue roasting for about another 25 minutes until the tomatoes burst and are lightly charred.

Roasted Tomatoes and Onions On Sheetpan


Remove the sheet pan/roasting pan from the oven and allow the ingredients to cool.

Remove the leaves from the thyme sprigs.


Add all of the ingredients(including the juices) from the sheet pan/roasting pan together with the leaves of the thyme sprigs and the fresh basil leaves to the blender and blend until the sauce reaches the desired consistency.

Roasted Cherry Tomato Marinara Ingredients In Blender
Roasted Cherry Tomato Marinara In Blender


Store the Roasted Cherry Tomato Marinara in an air tight container in the refrigerator for 4-5 days or freeze for 3-6 months.

Enjoy with your favorite pasta. You can also serve this sauce over roasted vegetables of your choice.

Roasted Cherry Tomato Marinara With Pasta On Plate

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

Enjoy these additional pasta based recipes here at Chasing Beans…

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