This creamy roasted cherry tomato sauce with basil and leeks is easy to make and packed with flavor. Cherry tomatoes and leeks are roasted in the oven until caramelized then blended into a super luscious sauce with heavy cream and fresh basil. This cherry tomato sauce pairs perfectly with pasta and is better than anything store-bought!
I’m a big fan of roasting vegetables because the caramelization that happens in the oven adds SO MUCH great flavor! This roasted cherry tomato sauce is the perfect example. The cherry tomatoes and leeks are roasted before being blended into the sauce which adds richness and depth of flavor without the hassle of standing over a pot all day. The bright, anise-like flavor of basil perks up the sauce while cream ensures everything is extra creamy. My secret weapon for adding even more depth of flavor is a healthy dollop of miso paste. I have a feeling you’ll fall in love with this sauce and it will swiftly make its way onto your rotation all throughout tomato season!
Want a more traditional cherry tomato sauce made on the stovetop without the cream? Try my small batch cherry tomato sauce!
Notes on Ingredients and Substitutions
I highly recommend using cherry tomato or other smaller tomato varieties here like grape, cocktail, or pear because they typically have a sweeter and more concentrated flavor than larger slicing varieties. I’ve tried it with larger slicing varieties and it just wasn’t as tasty!
I originally developed this recipe when I couldn’t eat dairy so I would make it with coconut cream instead of heavy cream. It was equally delicious and makes this sauce vegan friendly!
Look for a mellow miso, sometimes called white miso or sweet miso depending on the brand. You don’t want it to overpower the sauce but add a lovely depth of flavor and umami quality that supports the tomatoes without taking center stage.
I worked with farms for years as a photographer and learned so many great tips, like the best way to store tomatoes! They store best on the counter at room temperature away from direct sunlight. Chilling them in the fridge causes them to lose their sweet flavor over time.
Tips for Making the Creamiest Roasted Cherry Tomato Sauce
- Roast the tomatoes and leeks until they’re just starting to caramelize. This ensures they’re tender as well which will make them easier to blend into the sauce.
- Use a high speed blender. It will pulverize everything and yield a super smooth and creamy sauce without any pesky bits of tomato skin or leek fibers.
- Don’t skimp on the cream! Not only does it make the sauce creamy, it helps thin out the sauce and keeps it from being too thick. It also makes the sauce easier to blend! Use coconut cream for a vegan option.
Roasted Cherry Tomato Sauce in 4 Easy Steps
Ways to Enjoy this Roasted Cherry Tomato Sauce
- MY FAVORITE WAY: tossed with cooked penne and topped with sauteed or roasted zucchini and a sprinkle of parmesan
- Slathered on a pizza
- As a dip for French fries or roasted potatoes
- As a bed for mixed roasted veggies — make sure to serve crusty bread alongside for dipping!
- Easy summer crostini — spread the sauce onto a thick slice of toasted bread then top with mozzarella, basil, and toasted pine nuts
- Spread in between layers of lasagna
Creamy Roasted Cherry Tomato Sauce with Basil and Leeks
- Total Time: 55 minutes
- Yield: 2 1/2 cups
- Diet: Vegetarian
Description
This creamy roasted cherry tomato sauce with basil and leeks is easy to make and packed with flavor. Cherry tomatoes and leeks are roasted in the oven until caramelized then blended into a super luscious sauce with heavy cream and fresh basil. Pair it with cooked pasta for a delicious dinner!
Ingredients
- 2 pints cherry tomatoes, about 1.5 lbs total
- 2 leeks
- 2 tablespoons olive oil
- Sea Salt, to taste
- Pepper, to taste
- ½ cup heavy cream, or coconut cream for a vegan version
- 1/4 cup fresh basil leaves, lightly packed
- 2 tablespoons mellow miso paste
Instructions
Line one large baking sheets with parchment or a silicone baking mat and preheat the oven to 400 degrees.
Slice your tomatoes in half then arrange them cut side up on your baking sheet. Trim off and discard both the root end and dark green tops of your leeks. Rinse well, then slice each leek in half lengthwise. Cut each half into 2 or 3 pieces. Place the leeks on the baking sheet with the tomatoes. Drizzle the tomatoes and leeks with the olive oil then season with salt and pepper. Roast them for 30-40 minutes or until the leeks and tomatoes are just beginning to caramelize around the edges. If you notice the leeks are ready first, remove them from the tray then allow the tomatoes to continue cooking.
Add the roasted leeks and tomatoes to a blender, making sure to scrape any of the juices and roasted bits off the baking sheet and into the blender as well. Add the cream, basil, and miso paste. Blend until very smooth and creamy, venting the top of the blender as needed to let steam escape. Taste and add more salt or pepper as needed.
Store the finished sauce in an airtight container in the fridge for up to a week.
Notes
- This sauce can be frozen for up to 3 months. Place it in a clean mason jar, making sure to leave an inch of headspace as the sauce will expand as it freezes. Screw on the lid until finger-tight then place in the freezer.
- Make sure the cut side of tomatoes is facing up – this helps them release steam and roast/caramelize easier.
- If your tomatoes are more acidic in flavor and aren’t quite as sweet, add a pinch or two of sugar to the sauce when blending.
- This recipes yields enough sauce for about a pound of cooked pasta.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: sauce
