Sauces · ALWAYS FREE
Roasted tomato & basil sauce
Cherry tomatoes roast until sweet and blistered, then become a rustic basil sauce.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 425°F (220°C). Put tomatoes and garlic in a large metal roasting pan. Toss with olive oil, salt and pepper and spread in a shallow layer.
- Roast for 30–35 minutes, stirring once, until tomatoes have collapsed and the garlic is tender. Do not discard the pan juices.
- Let stand for 5 minutes. Mash the tomatoes and garlic with a potato masher, or briefly pulse in a food processor according to its hot-food instructions. Keep a little texture; do not seal hot food in a closed blender.
- Stir in basil. Divide into 6 sauce portions, about 3.53 oz–4.23 oz each depending on evaporation. Pasta or bread is not included. Refrigerate promptly in a shallow covered container at 40°F (4°C) or colder, within 2 hours or within 1 hour above 90°F (32°C). Use within 3–4 days. Reheat leftovers to 165°F (74°C). This is a refrigerated sauce, not a canning recipe.
Estimated nutrition
Per serving · 1 of 6- Calories
- 75 kcal
- Protein
- 1.5 g
- Total carbohydrate
- 6.6 g
- Total fat
- 5.3 g
- Total sugars
- 4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Cherry tomatoes roasted with olive oil, garlic, basil, salt and black pepper; pasta and bread are explicitly separate serving suggestions.
Required label checks: Any pasta or bread served alongside needs its own diet check.
Supporting reference · Supporting reference - Vegan: Cherry tomatoes roasted with olive oil, garlic, basil, salt and black pepper; pasta and bread are explicitly separate serving suggestions.
Required label checks: Any pasta or bread served alongside needs its own diet check.
Supporting reference · Supporting reference - Dairy-Free: Cherry tomatoes roasted with olive oil, garlic, basil, salt and black pepper; pasta and bread are explicitly separate serving suggestions.
Required label checks: Any pasta or bread served alongside needs its own diet check.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
