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

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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