I created a five-ingredient Roasted Cherry Tomato Pasta that’s gluten-free, low-carb and vegetarian, and it uses a single pantry staple in an unexpected way.

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I never thought cherry tomatoes could behave so wildly, but this sauce surprised me. I start with sun kissed cherry tomatoes and finish with a little grated Parmesan cheese, and somehow it becomes this thing that feels both bright and indulgent.

It’s weirdly like a Pasta Sauce With Fresh Cherry Tomatoes yet leans into the comforts of an Oven Roasted Cherry Tomato Sauce, the kind you taste and then wonder why you didn’t do it sooner. I promise, it’s simple but full of personality, full of pops, and not at all boring.

Ingredients

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Bright, juicy tomatoes give sweet acidity, vitamin C, fiber, low calories, and lovely roast char.
Silky olive oil boosts flavor, heart healthy monounsaturated fats, smooth mouthfeel.
Punchy garlic aroma, immune friendly compounds, adds savoriness and a tiny bitter edge when roasted.
Rich, silky creaminess that smooths acidity, adds calories and satiety, makes sauce cling.
Nutty, salty Parmesan gives protein and calcium, a little goes a long way.

Ingredient Quantities

1 pint (about 450 g) cherry tomatoes halved

2 tablespoons olive oil

3 garlic cloves smashed or minced

1/2 cup heavy cream (120 ml) use full fat for best texture

1/4 cup grated Parmesan cheese (about 25 g) use a vegetarian Parmesan if you prefer

How to Make this

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1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or foil.

2. In a bowl toss 1 pint halved cherry tomatoes with 2 tablespoons olive oil and the smashed or minced garlic so everything is evenly coated.

3. Spread the tomatoes cut side up on the sheet and roast 20 to 25 minutes until skins blister and many have burst, stirring once halfway through, they’ll smell sweet and a bit charred.

4. While tomatoes roast, warm 1/2 cup heavy cream in a medium skillet over medium low heat until it’s steaming at the edges, dont let it boil.

5. Scrape the roasted tomatoes and all their juices into the cream, gently press a few with your spoon to release more flavor, then simmer 3 to 5 minutes until the sauce thickens a little.

6. Remove from heat and stir in 1/4 cup grated Parmesan until melted and combined, taste and adjust if needed.

7. For a smoother sauce pulse briefly with an immersion blender or transfer to a blender, or leave it chunky if you like more texture.

8. Toss the sauce with freshly cooked pasta, adding a splash of reserved pasta water to loosen if necessary, then serve with extra Parmesan if you want.

Equipment Needed

1. Baking sheet plus parchment paper or foil, for roasting the tomatoes
2. Medium mixing bowl, to toss tomatoes with oil and garlic
3. Chef’s knife and cutting board, to halve the cherry tomatoes (they dont have to be perfect)
4. Measuring spoons and a 1/2 cup measure, for the oil and cream
5. Medium skillet, to warm the cream and finish the sauce
6. Wooden spoon or heatproof spatula, to stir and gently press tomatoes into the cream
7. Immersion blender or countertop blender, if you want the sauce smooth
8. Colander and a small bowl, to drain pasta and save some pasta water for loosening the sauce

FAQ

Q: Can I use regular tomatoes instead of cherry tomatoes? A: Yes, you can, but cut them into bite sized pieces first. Roast a bit longer, about 20 to 25 minutes, until they collapse and caramelize. They may be less sweet so taste and season more if needed.

Q: Is there a dairy free or vegan option? A: Totally. Swap the heavy cream for canned coconut cream or a cashew cream, and use nutritional yeast or a vegan grated cheese instead of Parmesan. Flavor will be a little different, but still creamy and delicious.

Q: How do I get the sauce thicker or thinner? A: For thicker sauce, let the roasted tomatoes simmer a few minutes to reduce, or blend less so it's chunkier. For thinner, stir in reserved pasta water or a splash of cream until you get the texture you want.

Q: How long can I store leftovers and can I freeze it? A: Keep in the fridge up to 3 to 4 days in an airtight container. You can freeze for 2 to 3 months, thaw in the fridge overnight and reheat gently on the stove with a little extra cream or water.

Q: How much pasta does this recipe serve and how do I combine them? A: This amount pairs well with about 8 ounces 225 g pasta, feeding 2 to 3 people. Toss the hot, drained pasta with the sauce and add reserved pasta water a tablespoon at a time to help the sauce cling.

Q: Can I add herbs, spice or protein? A: Yes, add torn basil or chopped parsley at the end for freshness, red pepper flakes for heat, or toss in cooked chicken, shrimp, or roasted veggies to bulk it up. Finish with extra Parmesan and a squeeze of lemon if you want brightness.

Creamy Roasted Cherry Tomato Pasta Sauce Recipe Substitutions and Variations

Cherry tomatoes: swap for grape tomatoes, they roast the same and taste almost identical, or use one 14 ounce can diced tomatoes drained and simmered if fresh arent around.
Olive oil: use avocado oil or a light vegetable oil for roasting, or melted butter for a richer, slightly nutty finish.
Heavy cream: replace with full fat coconut milk for a dairy free version (same amount), or mix 2/3 cup whole milk with 1/3 cup melted butter to mimic creaminess.
Parmesan cheese: use Pecorino Romano or Grana Padano for similar salty umami, or nutritional yeast if you want a vegan option.

Pro Tips

1. Let the tomatoes get really blistered and some should pop, thats where the deep sweet flavor comes from. Leave a few whole so the sauce has texture, dont grind everything smooth unless you actually want a puree.

2. If youre worried about burnt garlic, gently warm it in the oil for 20 to 30 seconds before adding anything else, or add a little raw minced garlic at the end for brightness. Burnt garlic tastes bitter so a tiny bit of heat control makes a big difference.

3. Warm the cream slowly on low so it doesnt split, and stir the cheese in off the heat so it melts silky. If the sauce tightens up too much, loosen with reserved pasta water one tablespoon at a time until it feels right. A quick squeeze of lemon or splash of vinegar at the end will lift the whole dish, dont skip tasting.

4. For best texture dont overblend, pulse a few times if you want it smoother but keep some roasted bits. Sauce stores well, just reheat gently with a splash of water or cream so it doesnt go gluey, and it freezes fine for a quick weeknight meal.

Creamy Roasted Cherry Tomato Pasta Sauce Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created a five-ingredient Roasted Cherry Tomato Pasta that's gluten-free, low-carb and vegetarian, and it uses a single pantry staple in an unexpected way.

Servings

servings

Calories

215

kcal

Equipment: 1. Baking sheet plus parchment paper or foil, for roasting the tomatoes
2. Medium mixing bowl, to toss tomatoes with oil and garlic
3. Chef’s knife and cutting board, to halve the cherry tomatoes (they dont have to be perfect)
4. Measuring spoons and a 1/2 cup measure, for the oil and cream
5. Medium skillet, to warm the cream and finish the sauce
6. Wooden spoon or heatproof spatula, to stir and gently press tomatoes into the cream
7. Immersion blender or countertop blender, if you want the sauce smooth
8. Colander and a small bowl, to drain pasta and save some pasta water for loosening the sauce

Ingredients

1 pint (about 450 g) cherry tomatoes halved
2 tablespoons olive oil
3 garlic cloves smashed or minced
1/2 cup heavy cream (120 ml) use full fat for best texture
1/4 cup grated Parmesan cheese (about 25 g) use a vegetarian Parmesan if you prefer

Directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment or foil.
In a bowl toss 1 pint halved cherry tomatoes with 2 tablespoons olive oil and the smashed or minced garlic so everything is evenly coated.
Spread the tomatoes cut side up on the sheet and roast 20 to 25 minutes until skins blister and many have burst, stirring once halfway through, they’ll smell sweet and a bit charred.
While tomatoes roast, warm 1/2 cup heavy cream in a medium skillet over medium low heat until it’s steaming at the edges, dont let it boil.
Scrape the roasted tomatoes and all their juices into the cream, gently press a few with your spoon to release more flavor, then simmer 3 to 5 minutes until the sauce thickens a little.
Remove from heat and stir in 1/4 cup grated Parmesan until melted and combined, taste and adjust if needed.
For a smoother sauce pulse briefly with an immersion blender or transfer to a blender, or leave it chunky if you like more texture.
Toss the sauce with freshly cooked pasta, adding a splash of reserved pasta water to loosen if necessary, then serve with extra Parmesan if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.