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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Sauce Recipes / Crock-Pot Roasted Cherry Tomato Sauce

Crock-Pot Roasted Cherry Tomato Sauce

Written by: Crock-Pot Ladies 26 Comments

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Crock-Pot Roasted Cherry Tomato Sauce | CrockPotLadies.com - Turn fresh cherry tomatoes and basil into a delicious sauce to serve over pasta or a bruchetta topping!
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Crock-Pot Roasted Cherry Tomato Sauce {via CrockPotLadies.com}

This easy recipe for Crock-Pot Roasted Cherry Tomato Sauce features fresh seasonal cherry tomatoes and just a few simple ingredients for an amazing sauce!

Crock-Pot Roasted Cherry Tomato Sauce

Slow Cooker Roasted Cherry Tomato Sauce

Summer is just not summer without fresh tomatoes. I personally love cherry tomatoes, just pop them in your mouth and eat, or cut them in half and sprinkle with salt & pepper and nosh away! I am lucky if I get a few since my kids all like to pick them fresh off the vine and eat them before I can get some.

Heck, I even caught one of the dogs raiding my tomato plants last year!

This recipe for roasted cherry tomato sauce made in the slow cooker is amazing and could not be simpler.

The ingredient list is simple, cherry tomatoes, olive oil, garlic, fresh basil and if you feel your sauce needs it, a pinch of sugar.

But first the tomatoes…

You can use home grown cherry tomatoes or ones you pick up at the farmers market or grocery store. They can be red, yellow, orange. Whatever you have. Just make sure they are ripe and juicy!

Fresh Cherry Tomatoes

Then you toss in a handful of fresh basil, some garlic, a pinch of sugar, a couple grinds of pepper and a drizzle of olive oil.

Cherry Tomatoes & Basil In The Slow Cooker

Let it simmer away and at the end you have this amazing fresh sauce that is of course perfect tossed over pasta.

Serve it over pasta…any kind of pasta, spaghetti, rigatoni, ravioli…

I went with the ravioli. Yum.

Crock-Pot Roasted Cherry Tomato Sauce

As you can see this is a rather chunky sauce, if you prefer though you can give the final sauce a whirl in the blender for a smoother sauce.

Special Diets

Gluten Free | Keto | Low Calorie | Low Carb | Low Cholesterol | Low Fat | Low Sodium | Low Sugar | Paleo | Vegan | Vegetarian

This recipe for Crock-Pot Roasted Cherry Tomato Sauce is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes


Video: How To Chiffonade Basil


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Crock-Pot Roasted Cherry Tomato Sauce {via CrockPotLadies.com}

Crock-Pot Roasted Cherry Tomato Sauce Recipe

Heidi Kennedy
This easy recipe makes the most out of fresh cherry tomatoes and simple ingredients.
3.71 from 89 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Sauces
Cuisine Italian
Servings 6 Servings
Calories 144 kcal

Equipment

  • 4 Quart Crock-Pot to 6 Quart Crock-Pot
  • Knife
  • Cutting Board
  • Garlic Peeler
  • Measuring Spoons

Ingredients

  • 4 Pints Cherry Tomatoes
  • 4 Cloves Garlic
  • 10 Leaves Fresh Basil (divided)
  • 4 Tablespoons Olive Oil
  • ½ Teaspoon Freshly Ground Black Pepper
  • 1 Pinch Granulated Sugar (or drizzle of honey, optional – See Keto & Paleo Diet Note below if on a keto diet)

Instructions

  • Wash tomatoes and cut each one in half and place in the bottom of a 4 to 6 quart slow cooker.
    4 Pints Cherry Tomatoes
  • Peel and finely mince garlic and add to tomatoes.
    4 Cloves Garlic
  • Chiffonade the basil (see video) and add half of the fresh basil to the slow cooker and reserve the remaining basil for the end.
    10 Leaves Fresh Basil
  • Toss the tomatoes, garlic and basil with the olive oil, black pepper and a pinch of sugar or drizzle of honey (optional).
    4 Tablespoons Olive Oil –½ Teaspoon Freshly Ground Black Pepper –1 Pinch Granulated Sugar
  • Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
  • Tomatoes should be loose and saucy when done. (see Texture Note below if you want a smoother sauce)
  • Add the remaining fresh basil and serve.

Notes

Keto & Paleo Diet Note: This recipe is Keto Diet and Paleo Diet friendly when you skip the optional sugar or honey. If you miss the touch of sweetness you can use a pinch of your favorite keto approved sweeteners.
Texture Note – You can whirl this in a blender for a smoother, less chunky sauce. Serve over pasta.

Nutrition

Calories: 144kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 35mg | Potassium: 700mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1588IU | Vitamin C: 73mg | Calcium: 41mg | Iron: 2mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Roasted Cherry Tomato Sauce
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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 4 Quart Crock-Pot Recipes, 4.5 Quart Crock-Pot Recipes, 5 Ingredients Or Less Crock-Pot Recipes, 5 Quart Crock-Pot Recipes, 5.5 Quart Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, Crock-Pot Sauce Recipes, Readers' Favorite Recipes, Summer Crock-Pot Recipes Tagged With: Basil, Cherry Tomatoes, Easy Crock-Pot Recipes, Garlic, Gluten Free, Gluten Free CP Recipes, Healthy, Keto, Keto Diet, Low Calorie, Low Calorie CP Recipes, Low Carb, Low Carb CP Recipes, Low Cholesterol, Low Cholesterol CP Recipes, Low Fat, Low Fat CP Recipes, Low Sodium, Low Sodium CP Recipes, Low Sugar, Low Sugar CP Recipes, Paleo, Paleo CP Recipes, Tomatoes, Vegan, Vegan CP Recipes, Vegetarian, Vegetarian CP Recipes, WW, WW 5 Ingredients Or Less CP Recipes, WW CP Recipe

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Comments

  1. Sharon @ What The Fork Food Blog says

    August 26, 2014 at 7:17 AM

    This looks amazing! I love chunks of tomato in my sauce, this is calling my name!

    Reply
  2. Amy says

    September 15, 2014 at 9:43 AM

    I didn’t have high hopes after my tomatoes were done in the crockpot. They were looking like red prunes… But 20 seconds in the blender and it looks and smells great. I only had dried herbs but it still turned out good. Thanks for this recipe!

    Reply
    • Lady Heidi says

      September 16, 2014 at 4:08 PM

      LOL, yep the tomatoes do end up looking sort of shriveled and wrinkly like plums when they are done. But they are oh so good!

      Reply
  3. Marge says

    October 25, 2014 at 1:20 PM

    Can this be frozen?

    Reply
    • Lady Heidi says

      October 29, 2014 at 7:56 AM

      Yes it can!

      Reply
  4. Sue Robarge says

    December 30, 2014 at 6:04 PM

    Can the sauce be canned and processed?

    Reply
    • Lady Heidi says

      January 5, 2015 at 11:30 AM

      I am not an expert canner so I hesitate to give advice on proper canning techniques and times. I just would hate to give advice here on the blog that might make someone sick. My canning expertise so far has only been with jams, jellies and fruit butters. This does however freeze just fine!

      Reply
  5. jennifer says

    August 25, 2017 at 12:58 PM

    you don’t add any salt?

    Reply
    • Lady Heidi says

      August 26, 2017 at 4:44 PM

      You can add salt if you want to Jennifer. But I didn’t feel it was necessary.

      Reply
  6. Maureen says

    September 14, 2017 at 2:31 PM

    Sounds delicious! Do you think you could can this recipe then? How long to boil in a water bath?

    Reply
    • Lady Heidi says

      September 15, 2017 at 5:33 PM

      Hi Maureen, I have never canned this recipe. I usually just put it in freezer containers and freeze. Because this recipe has olive oil in it I am pretty sure that it would not work for water bath canning. But you may be able to pressure can it. I have yet to delve into pressure canning so I cannot offer any advice there.

      It does freeze beautifully though.

      Reply
  7. Koreena says

    June 25, 2018 at 12:27 PM

    I am making this now and OMG the house smells AMAZING!! I am thinking, instead of sauce, I am going to leave it really chunky and use it over toasted french bread and cheese like a tomato basil jam. I am definitely saving this recipe to use again, and again!

    Reply
    • Lady Heidi says

      June 25, 2018 at 12:48 PM

      Thanks Koreena! I love this recipe over toasted bread. Kind of like a brushetta…the addition of cheese would be amazing! Let me know how it turned out for you!

      Reply
  8. Eleanor says

    September 8, 2018 at 12:02 PM

    I’m on my second round of this recipe! It’s so nice to have a great and simple recipe to use up our cherry tomatoes and fresh basil! – them you! Plus, I use our home grown garlic as well! I use a little extra garlic and basil, then some Himalayan salt to taste perfects it before serving!

    Reply
  9. Eleanor says

    September 8, 2018 at 12:04 PM

    I mean, “thank you”!

    Reply
    • Lady Heidi says

      September 11, 2018 at 11:36 AM

      You’re welcome!

      Reply
  10. Susan says

    August 1, 2019 at 10:41 AM

    Can you use grape tomatoes instead of cherry tomatoes?

    Reply
    • Crock-Pot Ladies says

      August 8, 2019 at 9:18 PM

      While I have not tested this recipe using grape tomatoes I see no reason why that would not work in this recipe. If you give it a try be sure to come back and let me know how it turned out for you Susan!

      Reply
      • Tibbs says

        August 2, 2020 at 8:00 PM

        Only difference between cherry and grape tomatoes is the shape. LOL

        Reply
        • Crock-Pot Ladies says

          August 10, 2020 at 2:56 PM

          Now that I am growing some of both varieties in my garden this year I would have to agree with you Tibbs!

          Reply
  11. Grace says

    August 7, 2021 at 1:49 PM

    I have a garden full of both red cherry tomatoes and yellow grape tomatoes. Would I be able to use both I this recipe, or would that effect the taste too much?

    Reply
    • Emilee @ CrockPotLadies says

      August 7, 2021 at 3:00 PM

      That should be fine! Enjoy!

      Reply
  12. Annie says

    August 13, 2021 at 11:37 AM

    Sounds delicious!
    Could I use frozen cherry tomatoes for this? If so, should I thaw them 1st or just toss in frozen?

    Reply
    • Crock-Pot Ladies says

      August 17, 2021 at 7:12 PM

      Hi Annie, while we have not tested this recipe using frozen cherry tomatoes I think it should work. It may end up a little more watery due to the water release from frozen fruits and veggies. I would go ahead and try the recipe using the cherry tomatoes still frozen and allow for some extra cooking time to not only compensate for the frozen tomatoes but to also allow some of the extra liquid to cook off.

      Reply
  13. Leslie Hanson says

    September 8, 2021 at 12:23 PM

    I had an overabundance of cherry tomatoes and was excited to try this. I faithfully saved them until I had a gallon and followed the recipe exactly. The sauce smelled wonderful. pureed to a lovely texture, but it tasted so incredibly bitter that it was inedible and I felt so defeated that I wasted all those tomatoes.

    Any ideas?

    Reply
    • Crock-Pot Ladies says

      September 9, 2021 at 1:56 PM

      I am sorry this recipe did not come out as expected for you Leslie. I have found adding a little sugar or honey when cooking tomato sauces can offset the bitterness. Maybe try adding a teaspoon of sweetener, let it cook a little while, taste and adjust as needed.

      Reply

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