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.

• 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.

👩‍🍳Instructions

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.

🔪Equipment

An immersion blender or jug blender is needed to make this recipe. You want to really blend the tomato seeds and skin well for a smooth sauce.

🥫Storage

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.

❓FAQ