The Best Gluten-Free Oven-Roasted Cherry Tomato Pasta Sauce Recipe Ever!

Ever make a recipe that just putting up a picture of it inspires your Facebook friends to ask for the recipe and then make it ASAP? That is what happened with this recipe and that’s why we’re sharing it today with you, our GFF friends. This recipe for the best gluten-free oven-roasted cherry tomato pasta sauce recipe ever is a delicious crowd-pleaser and it’s easy to make!

This recipe is a perfect meal for both a weeknight or an elevated dinner. Not only is this sauce vegan, but it has a complex and intricate flavour profile and the taste is divine. By roasting the cherry tomatoes, their natural sweetness intensifies into a sauce that tastes like it has been slow-cooked for hours. Best of all, there isn’t any of the acidity that can often occur when you make a fast-cooked tomato sauce.

Now, cooking gluten-free can be expensive, but when you use local produce in their peak season, it greatly reduces the cost. This was one of our 7 tips for living gluten-free on a budget.

We have shared a similar version of this recipe in our how to preserve tomatoes by roasting and our quick asparagus and tomato pasta recipe. However, this is a seasonal pasta sauce version, that only has tomatoes.

The Best Gluten-Free Oven-Roasted Cherry Tomato Pasta Sauce Recipe Ever!

Ingredients:

• 3 pints cherry tomatoes
• 2 cloves of garlic, sliced
• 1/4 c olive oil- I like to use PurOlivia a canola and olive oil blend, but any cooking oil will do.
• 1/2 teaspoon each of teaspoon salt, granulated onion, and granulated garlic
• 1/4 teaspoon black pepper
• 6 fresh basil leaves or 2 tsp dried basil
• 1 package 400gr gluten-free Rummo Mezzi Rigatoni N ° 51 pasta** 
• Top with Parmesan (optional)

**While Rummo Mezzi Rigatoni is my pasta preference, you can use your preferred gluten-free pasta brand. It will work with any cut of pasta too, but a short pasta (like rigatoni, penne, or fusilli) is easier to eat with a chunkier sauce like this one. You can read our Catelli Gluten-free pasta review and our Tinkyada Gluten-Free pasta review to learn about our experiences with these gluten-free pasta brands. Hint: one of them was awarded our GFF Seal of Approval!

Directions:

• Preheat oven to 375°.
• Place a large pot of salted water on the stove to boil.
• Wash and dry cherry tomatoes.
• Slice cherry tomatoes in half and place them in a bowl.

Tip: if you were using larger cherry tomatoes or large tomatoes, simply cut them into bite-size pieces so they are the same size as the cherry tomatoes that you cut in half.

• Cut garlic into slices and add to tomatoes.

• Cover tomatoes with a quarter cup of oil or enough oil so that they are all well covered. The tomato mixture should be a bit wet.

• To the tomato mixture add salt, black pepper, granulated onion, and granulated garlic-mix well.

• After you mix in all the seasoning, taste the mixture and adjust to your personal liking.

Tip: at this point, you could add in some dried pepper flakes, if you prefer the sauce to be spicy.

• Line a large baking sheet (with sides) with foil.
• Place a piece of parchment paper over the foil on the pan. By lining the pan with foil and parchment you ensure that nothing will stick or burn to your pan making cleanup much easier.

• Pour tomato mixture onto the baking sheet in an even layer and place in the oven.

• Cook for 15 minutes.
• Wash, dry, and chop six fresh basil leaves.
• When 15 minutes has elapsed remove the tray from the oven, stir the tomatoes and flip them over.

• Add the chopped basil and stir again. Lay the tomatoes in a single layer on your sheet tray.

• If the mixture looks too dry add a drizzle of oil, you do not want the tomatoes to be dry, almost jam-like on the tray. You want the mixture to still be moist even though they have concentrated as they have cooked.
• Cook for the remaining 15 minutes.

• During this time you can boil your pasta according to the package directions but be mindful of the tips for cooking the best gluten-free pasta.
• When The pasta has finished cooking, use a heatproof container or measuring cup to carefully remove 4 cups of pasta water from the pot before draining the pasta.

Tip: always remove more pasta water than you need from the pot because once you have drained the pasta you obviously cannot get the pasta water back.

• Drain the remaining pasta water from the pasta.
• Return the pasta to the empty pot.
• Add the tomatoes to the pasta over low heat, stir well, and add 1 cup of pasta water. Stir well and add more pasta water until your sauce reaches your desired consistency.

• Serve with cheese, extra basil, or hot pepper flakes if you like.

With our gluten-free oven-roasted cherry tomato pasta sauce recipe, there are rarely leftovers. However, if there are some be sure to add more pasta water to your leftovers before packing them away so they will reheat well.

This gluten-free roasted cherry tomato pasta sauce recipe is one you will make over and over again because it is packed full of flavour and super simple to make.

Enjoy!

The Best Gluten-Free Oven-Roasted Cherry Tomato Pasta Sauce Recipe Ever!

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 pints cherry tomatoes
• 2 cloves of garlic, sliced
• 1/4 c olive oil- I like to use PurOlivia a canola and olive oil blend, but any cooking oil will do.
• 1/2 teaspoon each of teaspoon salt, granulated onion, and granulated garlic
• 1/4 teaspoon black pepper
• 6 fresh basil leaves or 2 tsp dried basil
• 1 package 400gr gluten-free Rummo Mezzi Rigatoni N ° 51 pasta** 
• Top with Parmesan (optional)

** **While Rummo Mezzi Rigatoni is my pasta preference, you can use your preferred gluten-free pasta brand. It will work with any cut of pasta too but a short pasta (like rigatoni, penne, or fusilli) is easier to eat with a chunkier sauce like this one.

INSTRUCTIONS/NOTES/TIPS

• Preheat oven to 375°.
• Place a large pot of salted water on the stove to boil.
• Wash and dry cherry tomatoes.
• Slice cherry tomatoes in half and place them in a bowl.
• Cut garlic into slices and add to tomatoes.
• Cover tomatoes with a quarter cup of oil or enough oil so that they are all well covered. The tomato mixture should be a bit wet.
• To the tomato mixture add salt, black pepper, granulated onion, and granulated garlic-mix well.
• After you mix in all the seasoning, taste the mixture and adjust to your personal liking.
• Line a large baking sheet (with sides) with foil.
• Place a piece of parchment paper over the foil on the pan. By lining the pan with foil and parchment you ensure that nothing will stick or burn to your pan making cleanup much easier.
• Pour tomato mixture onto the baking sheet in an even layer and place in the oven.
• Cook for 15 minutes.
• Wash, dry, and chop six fresh basil leaves.
• When 15 minutes has elapsed remove the tray from the oven, stir the tomatoes and flip them over.
• Add the chopped basil and stir again. Lay the tomatoes in a single layer on your sheet tray.
• If the mixture looks too dry add a drizzle of oil, you do not want the tomatoes to be dry, almost jam-like on the tray. You want the mixture to still be moist even though they have concentrated as they have cooked.
• Cook for the remaining 15 minutes.
• During this time you can boil your pasta according to the package directions.
• When The pasta has finished cooking, use a heatproof container or measuring cup to carefully remove 4 cups of pasta water from the pot before draining the pasta.
• Drain the remaining pasta water from the pasta.
• Return the pasta to the empty pot.
• Add the tomatoes to the pasta over low heat, stir well, and add 1 cup of pasta water. Stir well and add more pasta water until your sauce reaches your desired consistency.
• Serve with cheese, extra basil, or hot pepper flakes if you like.

NOTES/TIPS

* If you were using larger cherry tomatoes or large tomatoes, simply cut them into bite-size pieces so they are the same size as the cherry tomatoes that you cut in half.
* You could add in some dried pepper flakes if you would like the sauce to be spicy.
* Always remove more pasta water than you need from the pot because once you have drained the pasta you obviously cannot get the pasta water back.

Did You Try This Recipe or These Tips?

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