This rich and flavorful roasted cherry tomato sauce gets a sweet boost from caramelized red onion and bell pepper. Perfect for pasta, pizza, or dipping bread — and so easy to make in under an hour!
Roasted Cherry Tomato Sauce with Onion & Red Pepper
Ingredients:
9 cups cherry tomatoes, whole
1 Large red bell pepper, seeded and cut into chunks
1 small red onion or ¾ of a large red onion, cut into wedges
6-7 cloves of minced garlic
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Fresh Basil (1-2 large sprig)
Optional: 1 teaspoon Italian seasoning or dried oregano and/or a pinch of red pepper flakes (optional, for heat)
Instructions:
Preheat oven to 400°F (200°C).
Place cherry tomatoes, bell pepper chunks, red onion wedges, and garlic in a large bowl.
Drizzle with olive oil, then sprinkle with salt, pepper, Italian seasoning, and red pepper flakes (if using). Toss well to coat.
Place mixture on a large foil lined baking sheet.
Roast for 45 minutes until veggies are soft, blistered, and lightly caramelized.
Cook for about 10 minutes. Transfer roasted vegetables to a blender or food processor. Blend until smooth (or leave chunky for a rustic texture).
Taste and adjust seasoning. Stir in chopped fresh basil before serving.
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[Music] If you have an abundance of cherry tomatoes like I do and you love red sauce, then keep watching. [Music] Hey friends, it’s Kelly and welcome back to Mama Needs a Goal. Thank you so much for joining me today and if you’re new here, welcome, welcome. So friends, today I am going to be turning my little cherry tomatoes into a quick it’s really I I I’m going to say a red sauce, but this sauce reminds me more of like a vodka um tomato sauce. Um it is absolutely delicious and I promise you it takes no time to make. There’s no mess. Um hubby makes his homemade sauce which I absolutely love. Um, but we make huge batches with meatballs and all and when we run out, um, every once in a blue moon I just need a quick sauce and this is one of those easy sauces that you can make in under an hour. So, friends, I promise you it’s easy, it’s delicious, and it’s no mess. So, let me go over all the ingredients and then we’ll go ahead and get started. All righty. We have some red onion, some sea salt, minced garlic, black pepper. I have two of the small little red peppers. I have some basil from my garden. I forgot to water that, so it’s very limp, but we’re going to make do. We’re going to need a blender, some balsamic vinegar, and some oil. And I have nine cups of my cherry tomatoes. And that’s all the ingredients we’re going to be using today. All righty, friends. So, I’m going to show you how simple it is to make this. So, I have nine um cups of cherry tomatoes from my garden, all picked yesterday, washed and cleaned. We’re going to go ahead and just take some olive oil and we’re just going to pour some olive oil all over them. I’m not measuring it out. We’re just kind of making sure we’re not drenching it, but just want to make sure that it’s covered. And then we’re just going to stir those up and try to get that olive oil on all the tomatoes. Turn your oven on and get it preheated to 400. All righty. Now, we’re going to go ahead and take our um aged balsamic vinegar. I get this from um Costco. We’re going to use 3 tablespoon. Just pour that around. One, two, and three. I love the smell of this. And then we’re going to add in a 1/4 teaspoon of salt and 1/4 teaspoon of pepper. And once you make this, you can add a little bit more if you want if it needs it, but that’s what we’re starting with. And then I have I was at the bottom of my minced garlic. Um, you need about seven cloves of minced garlic. I have a little bit more juice in here because I didn’t quite have the seven cloves that I needed. So, I’m putting that juice in there, too. I didn’t realize I was out. So, I need to add that to my shopping list. All right. Now, we’re going to go ahead and just stir all that up. Okay, you can see my tomatoes are covered nicely, and that’s what we want. Smells divine. Just make sure you get that mixed well. All righty. Now, I’m going to go ahead and put this aside. All righty. Now I’m going to take my large tray covered in tin foil and we’re going to put our tomatoes on there. Get all that excess out. Don’t leave anything in there. Waste not. Oh, smells so divine. Why do I keep saying divine? That’s so funny that I’m saying that. Anyway, look at that, my friends. Now, I cut up 3/4 of an onion. I use red onion all the time. I prefer red onion over any onion. And then I had two of the small little red bell red peppers. Um, you can use one very large pepper if you want. And what I’m going to do is just break these open and kind of throw them in there. I guess I could have mixed them in the bowl. That probably would have been better, honestly. Let’s do that. No, I’m not cuz that’s going to be, you know what’s going to happen when I do that? I’m going to put it in that bowl and I’m going to miss the bowl and I’m going to have tomato with olive oil and all all over my floor, right? You all know that when I cook, that often happens. Did you watch my spam video where I was slicing spam and a slice flew off and landed on the floor? So, you know what? I’m not going to do that this time. You really are just supposed to like tuck the onions. And there goes a piece just flew out. So, you know what? I am not dumping this back in that bowl cuz you know I just know myself all too well. I just I just know. Here I’m laughing cuz I know what’s going to happen if I do it. Oh, lordy lordy. You gota you got to have a sense of humor or else you’ll drive yourself crazy. Especially in my life, there’s always something going on. Oh goodness. All righty. Where’s my oil? And then we’re just going to throw a little bit of oil on that. And then just going to smooth it out a little bit just to tuck them in there a little. There we go. Friends, this sauce is so delicious. I’ve made this before and so good. All righty. So, there we have it. Let me get that little piece of onion that flew. Now, we have our onion. It’s already up to temperature at 400. So, we’re going to go ahead and put it in the oven, and we’re going to cook this for about 45 minutes. All righty. 45 minutes. Here we come. All righty. Oh, looks delicious. 45 minutes are up. It smells so good. Let’s go ahead and take this out. And while this was baking, I went ahead and made a little bit of pasta just so we can do our taste test. [Music] All righty. Look at that. Does that look good or what? I wish you guys could smell smells so good in here. We’re going to let this sit for about 10 minutes and then I’m going to get um all this into my blender with my basil and we’re going to go ahead and puree it. So, all righty. We are cool enough now that we can put this in our blender. So, we just got to do this carefully, she says. All righty. those ends up. Just going to pull it up like this. Grab it. And there we go. [Applause] All right. And then I’m just going to throw in I have like two sprigs of um um basil. If you’re a huge basil fan, you can add more. But always start with two sprigs and then go add as you like cuz you know you can’t take away. My lid is broken here so I got to be really really careful. I dropped it. All righty. And get that in there. All righty. Okay, let’s take a quick look. [Applause] [Music] [Applause] Are you guys surprised? I mean, I don’t even know what to say. I just don’t even know what to say. I really don’t I don’t know what to say. These hands of mine with the arthritis. I don’t know if you can see that or not. It is a little on the chunky side. Not chunky. I shouldn’t say like on the chunky side, but let me show you real quick. You see that? I want it just a little bit more. Just a little. Okay. Oh, now the trick. Oh, I found it. Good lord. I even have sauce on my arms from dropping it. [Applause] guys. You know, it’s always Now you know how I end up dropping this kind of stuff. I really need to go back and do a bloopers video. Go through all those videos that I’ve done. That’d be kind of fun. Time consuming, but fun. All righty. Let’s see what we’ve got. Oh yeah, we’re good. All righty. Let’s do a little bit of a taste test here. Make sure we’re good. Oh, and what I love about this. You don’t need to add sugar because it has a sweet little taste to it without the sugar. And it’s absolutely delicious. All righty. I have my pasta bowl here and we’re going to put a little bit of this sauce on our pasta and do our taste test. All righty, let’s do a taste test. All righty, my friends. Here it is. And as always, pictures, close-up pictures will be at the end. So, let’s go ahead and do a quick taste test with our pasta. This is so delicious. Like I said, you don’t really need um um any sugar in this. It just has all the sweetness that you need. some of chicken cut up and put in here with that. Quick, easy meal, but absolutely delicious. I have this big container. And let me show you real quick. So, I purchased these containers from Food L. Food Lion. Why would I say Food Lion? Oh my gosh. From Amazon. I have the smaller ones and then I have the larger ones. And these are my um sauce containers. I only put sauce in these because it um like discolors them. And I use them in my freezer. They have like little green lids. This I put meatballs in there um with some sauce. And these is sauce only. And it’s perfect for like um if I want to do like Italian sausage with this. Um, it’s perfect for four people to do spaghetti or something. And then, like I said, these are great for meatballs. You can use them in your spaghetti and just take it out or, um, there’s enough sauce in here that with the meatballs that we can do like, um, meatball subs. So, I use containers like this to freeze all the time. And I’ll be freezing this for the next couple meals. I think we’re probably going to have some chicken tonight. I have some fresh spinach in there. So, I think I might do some mozzarella um stuffed chicken and spinach and top it off with this sauce for dinner tonight. So, friends, I really hope you enjoyed this video. If you did, please give it a thumbs up. Don’t forget, hit that little subscribe button as it really helps me out a lot. And sharing also helps me out by the way. And also, please check me out over on Facebook, Instagram, Pinterest, Twitter, and Tik Tok as I am active on all those social media sites as well. So, friends, thanks so much and I’ll catch up with you next time. Bye. [Music] Hey, hey, hey. [Music] [Music]
1 Comment
Thank you for the video. I really enjoyed watching your videos. You are a good cook.