Grape Tomato Heaven: The Easiest Sauce Ever!

goodness gracious living grape tomato heaven easiest sauce

My garden has had its ups and downs this season, but the one set of plants that has not noticed the heat waves, crazy rain storms, or bug infestations in the container garden to the left are the grape tomatoes and the other mini tomatoes.  I’m grouping them all as mini tomatoes because they included grape tomatoes (the majority of the plants), cherry tomatoes, and yellow pear tomatoes for the purpose of this post (and for the tomato sauce recipe.)  I go out every day to check on them and I come in with handfuls of mini goodness.  They fall off the vine with the tiniest shake, and because there are no pesticides, you can pop them right in your mouth and experience the juicy sweetness immediately.  Even with all of this immediate satisfaction, I had five cups of tomatoes in the house and more ripe ones outside.  Time to make something with them before they go to waste.


What to do with all of these tomatoes?

I thought about making a sauce, but then I thought with all of those skins, it will take a lot of work to peel them before cooking, or pull them out of the sauce after cooking and I wasn’t in the mood.  And then I had an idea:  If I put whatever sauce I make in the food processor, the skins won’t be an issue and it would make the preparation super easy.  So here is the easiest, most delicious sauce ever made (at least in my house, but seriously, it is beyond good).  Of course I started with tomatoes straight off the vine, but if you don’t have a garden, try it with organic tomatoes from the supermarket.  Try purchasing a mix of grape tomatoes and cherry tomatoes, but don’t go any bigger as I think the crazy goodness comes in these small packages.  Okay, here we go…

Roasted Grape Tomato Sauce

Makes 2 cups (4 servings)
(Click here to print this recipe)

5 cups of an assortment of mini tomatoes, mostly grape and/or cherry

5 cloves garlic

1 teaspoon salt

2 tablespoons olive oil

2 tablespoons fresh basil (or about 8 leaves)

pepper to taste

Wash your tomatoes.  If they are store-bought, chances are they had some sort of pesticide on them and we don’t want to eat pesticides, do we?


Washed beauties.

Preheat the oven to 400 degrees.  Place your tomatoes into a 9×13 glass baking dish in a single layer.  Next, peel 5 cloves of garlic and smash them slightly with the broad side of your knife.


A little garlic smashing makes it easier for them to release their goodness.

Add the garlic to the baking dish.  Drizzle the tomatoes and garlic with the olive oil and sprinkle the salt on top.  Add a dash of pepper now, or you can wait until after the roasting process to taste and see if you need it.


Tomatoes, garlic, salt and oil ready for the oven.

Roast the tomatoes for 45 minutes until the juices are released from the tomatoes and the garlic is soft.  Because my tomatoes were very fresh, they had a high water content.  If your store-bought ones begin to dry out, add 1/4 cup of water at a time.  You want to avoid burning the tomatoes, but give them the chance to release their juices and get all wrinkly.  After 45 minutes has passed, remove the dish from the oven and let it cool slightly.  Try not to eat all of the roasted tomatoes while they are cooling.  Believe me, it will test your willpower.


The tomatoes are finished roasting. Can you smell them?  Yum!

Once the mixture has cooled slightly, pour it into a food processor with the basil and blend until you reach your desired consistency.  I made mine on the smoother side so that there would be no chunks of garlic left and so that the basil would be small and unable to be detected by picky eaters.


Blend the tomato mixture until smooth.

And that’s it – easy as pie.  Easier than pie!  And really crazy-delicious.  I would recommend consuming this sauce within 3 days as there are no preservatives in it, nor was it canned to preserve it.  Canning sauce will have to be a lesson for another day.


Voila! Roasted Grape Tomato Sauce.

The only down side to this recipe is that it yields 2 cups of sauce, making it enough for only four meals.  That jar you see above?  I could drink that in one sitting.  I think I’m going to have to make more sauce!



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61 thoughts on “Grape Tomato Heaven: The Easiest Sauce Ever!

  1. Pingback: Farewell Immersion Blender: Ode To A Kitchen Appliance | goodness. gracious. living.

    • I never have any leftovers to freeze, so I haven’t tried it, but I can’t see why not! I would let it cool and put it in a freezer bag, squeeze out all of the air, and then lay it flat to freeze. Once it’s frozen, you can stand it on its side to make room for other things in your freezer. Let me know how it turns out!

  2. Oh. My. God!!! I am SO sold on this!!! (My generous use of explanation points does not even begin to convey my delight…)

    My 2.5 yo son is somewhat of a tomato sauce connoisseur, and I know this will pass the test.(And infuse our kitchen with the yummiest aroma ever.)

    Thank you so much for this.

    Happy SITS Day, and enjoy the love. <3

  3. I don’t think I would actually make it to the step of making the sauce. Once I roasted the tomatoes it would be hard for me not to eat them. Roasted tomatoes are so good, so I know this sauce would be great. Happy SITS Day!

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  5. We grow a TON of tomatoes and I’ve tried so many different recipes, but this one sounds not only delicious, but a great way to use a bumper crop! Can’t wait to try it.

  6. I think I’m totally making this! I would have trouble not eating the out of the oven too. I’m sure you could freeze it (from question above). Many SITStahs are going to making this one!

  7. This recipe sounds amazing. I must admit that lately I have bought too many ready prepared sauces to save time when cooking but nothing tastes as the home made version ever.

  8. Love grape tomatoes, but never know what to do with them besides on a salad and before they get soft. Just enough sauce for one person.

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  11. This is absolutely delicious! You were right about eating them after roasting…they are awesome. I think they’d be delicious with dinner as a vegetable. I have my 3rd and fourth batches in the oven right now!

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  13. This looks like a winner! I’m going to print this recipe off and make some sauce as soon as I get enough from my garden. This is my second season with a garden too – it’s been challenging this year since we’ve not had many hot days. (Wisconsin) My tomato plants are so wimpy this year! Thanks for the recipe! I’m glad I found your blog.

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  15. My son planted a garden and grew cherry tomatoes (which he doesn’t eat!). Finding this recipe was perfect…he used his home grown tomatoes, and then made the sauce himself! What a great family dinner! The recipe was perfect and everyone loved it! Thanks so much!!!!!

    • Thanks for letting me know! It’s so wonderful that he prepared the sauce; that’s how you get kids to try new foods. So happy it worked out well!

  16. This was fantastic! I’ve made sauce many times before with big tomatoes but really didn’t want to peel all those little ones I keep pulling in from my garden. Seriously…hundreds of them… Really tasty and super easy, I’ll definitely keep this in my arsenal. Next time I may add some roasted carrots too, try to get a few more veggies into my picky son. Thanks!

  17. Just made this today with grape tomatoes and the pear tomatoes mixed together. I was hesitate at first so I had my husband taste it and he loved it so then I tasted it and fell in love with it. Glad I found your recipe. Thanks

      • I had tons of yellow & cherry tomatoes this year. I froze them. Then when I was. Ready to make sauce, I rinsed in hot water without thawing the tomatoes. The skin just slid off. Then I cooked them for a few hours to make a stewed sauce, put them into bags and put them in the freezer for later use. I will flavor them as desired when needed. If you do this, wear playtex gloves to protect your hands from the acid.

  18. Thank you! I ended up with way too many grape tomatoes and didn’t know what to do with them. This recipe is great! My 11 year old chef/daughter suggested adding 1 Tbl milk and some Parmesan cheese after blending, and it tastes like a Vodka Sauce! We’ve made it both ways now, and have bags in the freezer. Today we’re going to put it in a pan, heat it up and then “can” some, for storage and gifts.

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  23. this recipe saved me today!!! I was about to be run out of the house with grape tomatoes from the garden, and I have already lost more than a few because we did not get them eaten soon enough. But then I found your recipe, and I put all but the most recently picked ones into a big foil lined roaster pan, added the garlic (a whole bulb of peeled garlic cloves, olive oil, and as a last minute thought I added a rough cut onion — roasted all this for 45 minutes and they came out great looking and yummy smelling. I yielded 2 quarts of sauce after running this through the Ninja Pulse machine and it’s cooling off some more before it goes into the fridge. Tomorrow there will become pasta sauce made with some nice ground beef, mushrooms and more onion, served over zucchini noodles (zukes just picked from the garden today)! Thanks so much for sharing this recipe!!!

    • This comment warms my heart! Thanks for sharing! I have my last batch ready to go tomorrow and a freezer full of it. It’s a fool-proof recipe with few ingredients – my favorite kind to write :).

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    • Hi Eva, I never tried it. I usually freeze it in batches in plastic bags, laying them flat while the freeze. Then I stand them up so they take up less room. If you try it, let me know!

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