If you ask me, some of the best recipes are the ones that barely feel like recipes at all.
This is one of those.
A pan full of tomatoes, a little garlic, good olive oil, fresh herbs, and a blender. That’s it.
The oven does most of the work, and somehow the end result tastes rich, velvety, and luxurious without any cream at all.
I make this all summer long when tomatoes are overflowing at the farmers market, but honestly, I find excuses to make it year-round. It’s simple, comforting, and packed with flavor.
Why I Love This Recipe
I love recipes that let great ingredients shine.
Roasting tomatoes brings out their natural sweetness, while the garlic becomes soft, mellow, and almost buttery. Fresh basil and thyme add just enough freshness to balance everything out.
The result is a silky, creamy sauce that’s completely plant-based and incredibly flavorful.
And the best part? There’s very little hands-on work involved.
Ingredients
- 2–3 pints cherry tomatoes
- 8–10 garlic cloves, peeled
- A handful of fresh basil, plus more for serving
- A few sprigs fresh thyme
- Good olive oil
- Kosher salt
Directions
Preheat your oven to 425°F.
Add the tomatoes to a cast iron skillet or baking dish. Drizzle generously with olive oil and roast for about 30 minutes, or until the tomatoes have burst and become soft and jammy.
In a smaller baking dish, add the garlic cloves, thyme, and a few basil leaves. Cover generously with olive oil and roast for about 20 minutes, until the garlic is soft and fragrant.
Transfer the roasted tomatoes and the garlic mixture—including all of that delicious olive oil—to a blender.
Add a generous handful of fresh basil and a good pinch of salt.
Blend until completely smooth and creamy.
A quick note: Be very careful when blending hot ingredients. Hold the lid firmly with a kitchen towel and blend slowly at first to avoid steam building up.
Taste and adjust the salt as needed.
A Few Notes
- The better the tomatoes, the better the sauce.
- Don’t skimp on the basil—it brings everything to life.
- This recipe is incredibly forgiving. A few extra tomatoes? Great. More garlic? Even better.
- Store leftovers in the refrigerator for up to 5 days or freeze for future meals.
Ways to Use It
This sauce is delicious tossed with fresh pasta, spooned over roasted vegetables, spread on pizza, layered into lasagna, or served alongside crusty sourdough bread.
Honestly, it’s one of those recipes you’ll find yourself making once and then keeping in rotation all year long.
Simple ingredients. Minimal effort. Maximum reward.
My favorite kind of recipe.
xo,
Staci
If your kitchen smells like an Italian grandmother moved in while this is roasting, you’re doing it right.
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