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Roasted cherry tomato sauce captures the intense sweetness of those tiny tomatoes in a smooth, shelf-stable sauce that’s perfect for pasta, pizza, or winter comfort food. Roasting concentrates their natural sugars and adds rich depth, and a food mill makes quick work of removing the skins and seeds. The finished sauce is brighter and sweeter than traditional marinara made with paste tomatoes, with a roasted-garlic backbone that ties everything together.
This is a small-batch recipe that’s a great way to use up a bumper crop of Sun Golds, grape tomatoes, or other cherry varieties when the garden is overflowing.
Table of Contents
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
Unlike larger tomatoes that need to be peeled one by one, cherry tomatoes are too small to process that way. Instead of blanching and peeling, this recipe relies on a food mill after roasting. The food mill separates out the skins and most of the seeds while keeping all the rich juices and roasted flavor. No blender or extra steps needed.
This is a hot pack, high-acid canning recipe that’s safely water bath canned with added bottled lemon juice or citric acid. It’s adapted from Ball Canning’s roasted garlic tomato sauce recipe, with the measurements and technique adjusted for cherry tomatoes (which are lighter and more watery than paste types). A 6-pound batch yields about 3 pint jars of finished sauce. For more on safe acid amounts, see acidifying tomatoes for home canning.
If you have a heavier harvest of paste tomatoes too, the larger-batch roasted marinara sauce uses the same general roasting method scaled up for Romas. For other ways to put up cherry tomatoes, try pickled cherry tomatoes, or browse the full tomato canning recipes collection.
Notes from My Kitchen
When I’m putting up tomatoes in waves through August and September, my food mill basically lives on the counter. The day I made this batch, the food mill was already in the dishwasher mid-cycle from earlier canning, so I just worked the roasted tomatoes through a fine mesh strainer with a spatula instead. The skins and seeds caught in the mesh, the smooth pulp went through into the saucepan, and it worked just as well as the food mill would have.
The finished sauce is sweeter and brighter than traditional marinara made with paste tomatoes, with a deep roasted flavor from the caramelized garlic. We’ve been using it on pizza, stirred into soups for extra body, and tossed with pasta when we want something lighter than a heavy red sauce. The flavor varies depending on the variety, so expect yellow cherry tomatoes to produce a mellower sauce and red ones to taste a bit more traditionally “tomato.”
Quick Look at the Recipe
- Recipe Name: Roasted Cherry Tomato Sauce
- Recipe Type: Tomato Canning Recipes
- Canning Method: Water Bath Canning
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Canning Time: 85 minutes
- Yield: About 3 pint jars
- Jar Sizes: Pints or quarts
- Headspace: 1/2 inch
- Ingredients Overview: Cherry tomatoes, garlic, onion, olive oil, fresh oregano, fresh basil, salt, black pepper, bottled lemon juice or citric acid
- Safe Canning Recipe Source: Adapted from Ball Canning’s roasted garlic tomato sauce recipe
- Difficulty: Easy
- Similar Recipes: This sauce uses the same general roasting method as roasted marinara sauce, just with cherry tomatoes instead of paste tomatoes. For other tomato sauces, try canning spaghetti sauce or browse the full list of pasta sauce recipes for canning.
Ingredients
The ingredient list is short and built around two roasted components: cherry tomatoes and garlic. Each ingredient serves a specific purpose in building flavor, enhancing texture, or ensuring safe preservation. The garlic, onion, and herbs are optional. You can skip them and make this as a plain cherry tomato sauce if that suits your tastes (your yield will be slightly less, and you do still need to acidify the tomatoes for canning).
- Cherry Tomatoes: These small, sweet tomatoes roast down into a richly flavored base. Their high natural sugar content intensifies in the oven, creating a sauce with more depth and sweetness than standard paste tomatoes. Any variety works, including Sun Golds, grape tomatoes, yellow pear, or standard red cherry tomatoes. Mixing varieties produces a more complex flavor than using just one.
- Garlic: Roasted garlic adds a mellow, savory backbone to the sauce. It blends in smoothly and complements the bright acidity of the tomatoes without overpowering them.
- Onion: Chopped onion brings balance and a bit of body to the sauce, adding subtle sweetness and a savory foundation that ties the flavors together.
- Olive Oil: Used when roasting the garlic, olive oil helps soften the cloves and coax out their sweetness. It also contributes a bit of richness to the overall flavor.
- Fresh Oregano: This herb adds an earthy, robust flavor that makes the sauce taste classic and well-rounded.
- Fresh Basil: Sweet and aromatic, basil brings freshness and brightness that lifts the sauce and pairs beautifully with both the garlic and tomatoes.
- Salt and Black Pepper: Salt enhances all the flavors and helps balance the sweetness of the roasted cherry tomatoes. Black pepper adds a gentle warmth and complexity without turning the sauce spicy. Neither is included for preservation, so you can adjust to taste within reason.
- Bottled Lemon Juice or Citric Acid: Required for safe water bath canning. Even though cherry tomatoes are acidic, they’re not reliably acidic enough on their own to prevent the growth of harmful bacteria during water bath processing. Acid is added directly to each jar before filling. For pints, use 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid. For quarts, use 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid. Use bottled lemon juice (not fresh) because the acidity is standardized. Do not skip this step.
Step by Step Instructions
The roasting step is what gives this sauce its distinctive sweet, concentrated flavor. Don’t skip it.
Roast the Cherry Tomatoes
Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper. Spread the cherry tomatoes in a single layer and roast for 25 to 30 minutes, or until they begin to blister, collapse, and caramelize.
Be sure to keep all the juices that collect on the trays. You’ll want those in the sauce.
Roast the Garlic
While the tomatoes are roasting, cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast alongside the tomatoes (but on a different pan, since it takes much longer) until the cloves are very soft, about 45 minutes total.
Let everything cool slightly before moving on to the next step.
Mill and Combine
Once cool enough to handle, transfer the roasted tomatoes and all their juices to a food mill fitted with a fine screen, positioned over a large saucepan. Squeeze the roasted garlic cloves out of their skins and add them to the mill. Run everything through, discarding the skins and most of the seeds.
If you don’t have a food mill, you can use a fine mesh strainer and work the mixture through with a spatula instead. The skins and seeds catch in the mesh, and the smooth pulp goes through into the saucepan.
Simmer
Add the chopped onion, oregano, basil, salt, and pepper to the saucepan with the milled tomato puree. Stir to combine, then simmer over medium heat for 10 to 15 minutes to blend the flavors and thicken slightly. You’re not trying to make a paste here. Just heat the sauce through and let it reduce a bit.
Canning Roasted Cherry Tomato Sauce
While the sauce is simmering, prepare a water bath canner and heat your jars. Add the acid directly to each warm jar before filling. For pint jars, add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid to each jar.
For quart jars, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each jar. This step is required for safe water bath canning, even if the sauce tastes naturally acidic.
Ladle the hot sauce into the prepared jars, leaving 1/2 inch headspace. Use a bubble remover or chopstick to release any trapped air, then adjust the headspace if needed. Wipe the jar rims with a clean, damp cloth, center the lids, and apply bands fingertip-tight.
Process in a boiling water bath canner for 85 minutes for both pints and quarts, making sure the jars are fully submerged with at least 1 inch of water above the lids. Adjust processing time for altitude as needed. When processing time is complete, turn off the heat and let the jars sit in the canner for 5 minutes before removing them to a towel-lined counter. Let them cool undisturbed for 12 to 24 hours, then check the seals, remove the bands, and store in a cool, dark place.
Altitude Adjustments
Water boils at lower temperatures at higher altitudes, so processing time needs to be increased to ensure safety:
- 0 to 1,000 feet: 85 minutes
- 1,001 to 3,000 feet: 90 minutes
- 3,001 to 6,000 feet: 95 minutes
- Above 6,000 feet: 100 minutes
Yield Notes
A 6-pound batch of cherry tomatoes (about 15 to 18 cups whole) yields about 3 pint jars of finished sauce. Cherry tomatoes are lighter and more watery than paste tomatoes, so the same weight of cherries cooks down to noticeably less finished sauce than Romas would. You can scale this recipe up or down in multiples as needed.
The garlic, onion, and herbs are optional. You can skip them and make this as a plain roasted cherry tomato sauce, in which case the yield will be slightly less. The acid still has to go in regardless.
Serving Ideas
This is a useful tomato sauce for weeknight meals. It’s light enough to use on a thin-crust pizza but still flavorful enough to stand up to meatballs and roasted vegetables. Because it’s made with cherry tomatoes, the flavor is sweeter and more concentrated than a typical sauce made from paste tomatoes.
- Simple pasta: Toss with spaghetti or penne and finish with fresh basil and parmesan. Stir in a splash of cream to make a quick tomato basil sauce.
- Pizza sauce: Use as a base for thin-crust homemade pizza. The natural sweetness pairs beautifully with salty toppings like olives, capers, or cured meats.
- Marinara substitute: Use as-is anywhere a recipe calls for marinara. A splash of balsamic vinegar adds depth if you want a richer flavor.
Roasted Cherry Tomato Sauce FAQs
Yes. The garlic, onion, and fresh herbs are optional and can be left out entirely if you’d rather make a plain roasted cherry tomato sauce. The yield will be slightly smaller, but it’ll still be delicious. The acidification is not optional, however, regardless of which version you make.
A fine mesh strainer works just as well. Set it over a large saucepan and work the roasted tomatoes through with a spatula. The skins and seeds catch in the mesh, and the smooth pulp goes through into the pot. It takes a little more elbow grease than a food mill but produces the same result.
This recipe is adapted from Ball Canning’s roasted garlic tomato sauce, which uses a longer processing time to account for the added garlic, onion, and herbs in a tomato base. The 85-minute boiling water bath time ensures the sauce reaches safe temperatures all the way through the jar.
No. Use bottled lemon juice (or citric acid) for canning. Fresh lemon juice has variable acidity that depends on the lemon, the season, and how ripe the fruit is, so it isn’t reliable for safe acidification. Bottled lemon juice is standardized to a consistent acidity, which is why every tested tomato canning recipe specifies it.
Yes, this recipe is a great use for cherry tomatoes that are slightly past their prime for canning whole. Soft, cracked, or overripe tomatoes work fine since they’re getting roasted and milled anyway. Just avoid any that are moldy or have off smells.
Yes, the final sauce flavor depends on the variety you use. Yellow cherry tomatoes produce a mellower, almost citrusy sauce, while red varieties taste more traditionally tomato-like. Sun Golds are intensely sweet and fruity. You can also mix varieties for a more complex flavor.
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Roasted Cherry Tomato Sauce (Canning Recipe)
Equipment
- Food Mill for removing skins and seeds
- Rimmed baking sheets
- Parchment Paper
Ingredients
- 6 lbs cherry tomatoes, about 15 to 18 cups
- 1 bulb garlic
- 1/2 cup onion, chopped
- 1 Tbsp olive oil
- 1/2 Tbsp fresh oregano, minced, or 1/2 tsp dried
- 1 Tbsp fresh basil, minced, or 1 tsp dried
- 1/2 tsp salt
- 1/2 tsp black pepper
- Bottled lemon juice (1 Tbsp per pint or 2 Tbsp per quart) OR citric acid (1/4 tsp per pint or 1/2 tsp per quart), for safe canning, added per jar
Instructions
Roast the Tomatoes and Garlic
- Preheat oven to 425°F. Spread whole cherry tomatoes on parchment-lined rimmed baking sheets in a single layer. Roast for 25 to 30 minutes, or until the skins begin to blister, the tomatoes collapse, and juices are released. Save all pan juices.
- While the tomatoes roast, cut the top off the head of garlic to expose the cloves. Drizzle with the olive oil, wrap tightly in foil, and roast alongside the tomatoes for about 45 minutes, until the cloves are very soft. Let cool slightly.
Mill and Simmer
- Transfer the roasted tomatoes and any juices from the baking sheets into a food mill fitted with a fine screen, positioned over a large saucepan. Squeeze the roasted garlic cloves out of their skins and add them to the mill. Process the mixture through the mill, removing skins and most seeds, and discard the solids. (You can also use a fine mesh strainer and work the mixture through with a spatula to remove the seeds and skins.)
- Stir in the chopped onion, oregano, basil, salt, and pepper. Place the saucepan over medium heat and bring the sauce to a simmer. Cook for 10 to 15 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
Acidify and Fill Jars
- While the sauce simmers, prepare a boiling water canner. Heat pint jars in simmering water (not boiling) until ready to use. Wash lids and bands in warm, soapy water.
- Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each hot pint jar before filling. For quart jars, use 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid. This step is essential for safe water bath canning, regardless of how acidic the sauce tastes.
- Ladle the hot sauce into the hot, acidified jars, leaving 1/2 inch headspace. Use a bubble remover or non-metallic utensil to release air bubbles. Adjust the headspace if necessary. Wipe rims clean with a damp cloth, apply lids, and screw on bands until fingertip-tight.
Process and Cool
- Place filled jars into the prepared boiling water canner. Make sure jars are fully submerged with at least 1 inch of water above the lids. Cover and bring to a rolling boil. Process for 85 minutes for both pints and quarts, adjusting time based on altitude (see notes). Start timing once the water reaches a full boil.
- After processing, turn off heat and let jars rest in the canner for 5 minutes. Carefully remove them to a towel-lined surface. Let cool undisturbed for 12 to 24 hours.
- Check the seals. Lids should not flex when pressed. Remove the bands, label the jars, and store in a cool, dark place for up to 18 months. Refrigerate any unsealed jars and use within a week.
Notes
Altitude Adjustments
Water boils at lower temperatures at higher altitudes, so processing time needs to be increased to ensure safety:- 0 to 1,000 feet: 85 minutes
- 1,001 to 3,000 feet: 90 minutes
- 3,001 to 6,000 feet: 95 minutes
- Above 6,000 feet: 100 minutes
Acidification
Do not skip the acidification step. Even if the sauce tastes naturally tart, added bottled lemon juice or citric acid is required for safe water bath canning of tomato products. Use bottled lemon juice (not fresh) so the acidity level is standardized.Plain Cherry Tomato Sauce Variation
The garlic, onion, and herbs are optional. You can skip them and can the recipe as a plain roasted cherry tomato sauce. The yield will be slightly less, but the canning method and processing time stay the same.Yield
A 6-pound batch of cherry tomatoes (about 15 to 18 cups whole) yields about 3 pint jars of finished sauce. Cherry tomatoes are lighter and more watery than paste tomatoes, so the same weight of cherries cooks down to less finished sauce than Romas would. Scale up or down in multiples as needed.Storage
Properly sealed jars will keep in a cool, dark pantry for up to 18 months. Once opened, refrigerate and use within 7 to 10 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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