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    Home » Whole Food Recipes » Canning & Preserving Recipes » Freezing Produce

    September 23, 2015 | By Jami

    Balsamic Roasted Cherry Tomato Sauce (Freezer Friendly)

    Jump to Recipe

    Thick and delicious, this easy roasted cherry tomato sauce uses abundant grape & cherry tomatoes to make an amazing sauce that you can eat now and freeze to enjoy all winter!

    Balsamic Roasted Cherry Tomato Sauce - so delicious, you won't believe it! It's a great way to use up all the cherry tomatoes from your garden and you can freeze it to enjoy all winter long.


    Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

    Oh my goodness, have you made tomato sauce with cherry tomatoes yet?

    It's SO good - and roasting the tomatoes makes the sauce even better!

    My family can't get enough of this balsamic roasted tomato sauce - which makes it a good thing that it freezes well - I'm making a lot now to freeze and eat this summery goodness all winter long.

    What to do with LOTS of cherry tomatoes?

    If you grow cherry tomatoes you know two things:

    • They are delicious.
    • AND they are plentiful.

    As in, "what am I going to do with all these tomatoes?" plentiful. There's only so many salads and fresh eating you can do when they're pouring in by the bucketful.

    Besides just regular salads, cherry tomatoes work great in recipes like these, too: 

    • A great main dish steak salad
    • Pasta salad with Greek flavors (a favorite)
    • Use in authentic Greek salad
    • Slice to top a chicken-spinach frittata (or any frittata really)
    • Greek style orzo and shrimp (one of my favorite easy dinners)

    So obviously it's not hard to use cherry tomatoes in recipes, it's just that when you grow them - even just a single bush - there's usually a couple months where you just can't seem to keep up with them.

    Do cherry tomatoes make a good sauce?

    For the longest time, I didn't think you were 'supposed' to make sauce with cherry tomatoes.

    It is true that the sauce won't be as smooth as with regular tomatoes because of the amount of seeds and skin-to-flesh ration. But if that bothers you, strain them out with a sieve, food mill, or Victorio food strainer.

    We don't care, so I skip that step.

    Balsamic Roasted Cherry Tomato Sauce

    Roasting Balsamic Cherry Tomato Sauce

    Like my regular roasted tomato & vegetable sauce, making this cherry tomato sauce this is the easiest thing ever!

    Wash the tomatoes well, cut them in half and throw them in a large roasting pan with the remaining ingredients.

    Roast until it's all browning wonderfully. Not only is roasting vegetables easy, it just brings out an amazing flavor!

    Roasting cherry tomatoes makes a thick and amazingly delicious sauce!

    Transfer the mixture to a saucepan and use a hand-held immersion blender to whir it into a thick, smooth, completely yummy sauce. It's at this point that you can strain it if you want.

    Alternatively, you can transfer to a blender to whir up, but be careful with the hot ingredients - I have had it spurt out the top in the past before I discovered hand-held blenders!

    I always serve some of the sauce for dinner the night I make it over pasta or chicken and the rest I pour into freezer jars and freeze.

    Can you just imagine how wonderful this will be in January?

    Roasting cherry tomatoes makes a thick and amazingly delicious sauce!
    Print Recipe Pin Recipe
    4.61 from 28 votes

    Balsamic Roasted Cherry Tomato Sauce (Freezer Friendly)

    Thick and delicious, this easy roasted tomato sauce uses your abundant cherry tomatoes - eat now or freeze to enjoy all winter!
    Prep Time10 mins
    Cook Time1 hr
    Total Time1 hr 10 mins
    Course: Condiments
    Cuisine: Italian
    Yield: 2 quarts
    Author: Jami Boys

    Ingredients

    • 2 tablespoons olive oil
    • 4 to 5 pounds cherry tomatoes washed well, large ones cut in half
    • 2 onions coarsely chopped
    • 6 cloves garlic peeled
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon Italian seasoning or a blend of your favorite Italian seasonings
    • 2 teaspoons salt or to taste
    • 1 teaspoon black pepper
    • 1/2 teaspoon crushed red pepper flakes optional

    Instructions

    • Heat oven to 450 degrees. Drizzle olive oil into a large roasting pan.
    • Toss all ingredients into roasting pan and mix well.
    • Roast about an hour, stirring once, until some of the tomatoes are starting to brown and they've broken down.
    • Transfer to a saucepan and whir until smooth with an immersion blender (alternately, you can blend a bit at a time in a blender, being careful of hot splatters). If desired, pass through a sieve or food mill to remove seeds.
    • Serve immediately or let cool, divide into freezer-safe containers, label and freeze to store.

    Notes

    This sauce keeps up to a year in the freezer.

    Nutrition

    Serving: 1/4 cup | Calories: 26kcal | Carbohydrates: 3.7g | Protein: 0.8g | Fat: 1.2g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 151mg | Fiber: 1.1g | Sugar: 2.2g
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!
    Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read our full disclaimer and advertising disclosure.

    More Cherry Tomato Recipes to try

    Easy Main Dish Steak Salad with Creamy Garlic-Pepper Dressing makes a fantastic warm weather meal!

    Easy Main Dish Steak Salad with Creamy Garlic-Pepper Dressing

    Greek Style Pasta Salad with Green Beans and Tomatoes - An Oregon Cottage

    Greek Style Pasta Salad with Green Beans and Tomatoes

    Chicken-Spinach Frittata - An Oregon Cottage

    Chicken-Spinach Frittata

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

    Comments

    1. Janet T says

      September 27, 2020 at 6:18 pm

      5 stars
      So after making one big pot of exceptionally good sauce from the Cherry Tomato sauce recipe my friend gave me 10 pounds of cherry tomatoes. My tomatoes were from my own collection and included lesser ripe cherries, and some romas, sweet yellow pear, and early girls. My friend's were all Sweet 100s. The sauce was just one dimensional and way overly sweet. I researched online and came up with the unlikely suggestion to use a tablespoon of cocoa powder. After reading the rave reviews of several cooks who had saved their sweet sauce I decided what could it hurt? After all it's bitter chocolate, and has a bit of an unami fragrance. Surprise!! It saved the sauce. I added just a bit of red wine vinegar, too and I'm quite pleased. My suggestion is if you know your tomatoes are really sweet add some others, or change to red wine vinegar instead of basalmic.

      Reply
      • Jami says

        September 28, 2020 at 2:14 pm

        What a great tip, Janet - thank you so much!

        Reply
    2. Janet T. says

      September 18, 2020 at 3:59 pm

      5 stars
      Our pear tomato made a bumper crop and I'm so glad I found this recipe. I've made other roasted tomato sauces but this one is exceptional. The flavor is rich and multilayered. It's more flavorful than the recipes I've used for my Roma tomatoes. I'll definitely be using this recipe many times! Thanks!

      Reply
      • Jami says

        September 21, 2020 at 9:46 am

        Yay! I'm so glad you found this, too, Janet - I know what it's like to have small tomatoes coming out of your ears. 🙂
        I'm thrilled you found the flavor so good!

        Reply
    3. Marty says

      September 17, 2020 at 1:56 pm

      5 stars
      Just made my first batch of cherry tomato balsamic sauce. Sealed it in bags for the freezer, after sampling, of course. It’s wonderful! It will be my new go-to sauce recipe from now on! Wondering if I could can it. Do you know if the pH is low enough to safely can?

      Reply
      • Jami says

        September 21, 2020 at 10:01 am

        Glad you like it, Marty!
        No, it's not safe to can as written and would need modifications and testing for that to happen.

        Reply
    4. Dot says

      July 28, 2020 at 12:28 pm

      Because I am not able to have a gaeden this year I have relied on ordering from grocery store. I was sent 3 ctns of comppari tomatoes- very good- and was wondering I coul make your freezer tomato sauce?
      Also interested in Tomato jam. I await your reply.

      Reply
      • Jami says

        July 28, 2020 at 12:57 pm

        Yes! The freezer sauce works with any tomatoes.
        As for the tomato jam, I prefer my Addictive Tomato Chutney. 🙂

        Reply
    5. Brenda says

      September 01, 2019 at 6:35 am

      Love this sauce! It is my go to. Used my garden cherry tomatoes & fresh onions and have made 2 large pots. Froze in 3 to 4 cup servings. When I use a serving I add a can of chopped tomatoes. It's s big hit!

      Reply
      • Jami says

        September 04, 2019 at 12:26 pm

        It's a keeper recipe for sure, Brenda - glad you like it. That's a great idea to add tomatoes when serving, too!

        Reply
    6. Mary-Lyn Easter says

      August 24, 2018 at 3:44 pm

      OMG....delicious.
      Just had appetizer.....toasts...goat cheese...roasted tomatoes...like eating candy!!
      My husband thinks we need to make lots more!
      Thank you so much for the recipe...I did not purée.

      Reply
      • Jami says

        August 25, 2018 at 5:12 pm

        Ooo, that sounds so good - I'll have to try that, too!

        Reply
    7. AFS says

      September 23, 2015 at 9:03 pm

      I don't have much freezer space can it be canned?
      I'm looking forward to trying it.
      my tomatoes weren't in a very sunny spot this year so they t ripened yet but there are LOTS of them.

      Reply
      • Jami says

        September 23, 2015 at 10:05 pm

        Sorry, no, this is not a tested recipe and I didn't base it on a tested recipe for canning. I have a roasted tomato sauce that is safe for water bath canning here: https://anoregoncottage.com/water-bath-safe-canned-roasted-tomato-sauce/ and you can use small tomatoes, though I personally haven't done that, although pretty sure it would be fine, just seedier.

        Reply
    8. Diane says

      September 23, 2015 at 11:53 am

      Jami,
      You did it again! Hit one out of the ball park Girl! And what a good use of the many pounds of cherry tomatoes waiting to be picked. I have made your Roasted Tomato Sauce- excellent! And I have frozen tomatoes to make Tomatoes & Chilies, Pizza Sauce and your Addictive Tomato Chutney. Now I'm waiting for our Fall harvest of pumpkins and squash to be over so I can continue canning using your great recipes!

      Reply
      • Jami says

        September 23, 2015 at 9:45 pm

        Oh man, you just made my day, Diane - thank you!! I'm so glad you are happy with this - I'm always hopeful readers will like stuff as much as we do - and I wasn't kidding with this one, I think Brian DID eat it with a spoon it's so good. 🙂

        Reply

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