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Roasted Cherry Tomato & Sage Sauce

  • 15 m
  • 30 m
EatingWell Test Kitchen
“There are endless ways to use this sage-flecked roasted cherry tomato sauce recipe: serve with baked fish, spread it on a panini or simply toss it with whole-wheat pasta for an instant, quick and flavorful dinner.”


    • 2 pints cherry tomatoes
    • 1 medium onion, thinly sliced
    • 4 cloves garlic, minced
    • ¼ cup chopped fresh sage
    • 3 tablespoons extra-virgin olive oil, divided
    • 1 tablespoon red-wine vinegar
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper


  • 1 Preheat oven to 450°F.
  • 2 Combine tomatoes, onion, garlic, sage, 1 tablespoon oil, vinegar, salt and pepper in a 9-by-13-inch metal pan. Roast, stirring once halfway through, until the tomatoes and onion are tender, 15 to 20 minutes.
  • 3 Lightly mash the tomatoes to release their juices. Stir in the remaining 2 tablespoons oil. Serve warm.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days; reheat before using.
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