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Snack recipe · from the recipe book

Roasted Cherry Tomato and Eggplant Basil Sauce

Sheet-pan roasted cherry tomatoes and eggplant collapse into a jammy, sweet-savory sauce with soft garlic and a fresh basil finish.

Roasted Cherry Tomato and Eggplant Basil Sauce

Ingredients

  • 4 cups600 gCherry tomatoeshalved
  • ½ medium250 gEggplantcut into 1/2-inch cubes
  • 1 medium110 gYellow onioncut into thin wedges
  • 4 cloves12 gGarlicpeeled, whole cloves
  • 2 tbsp30 gOlive oil
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup60 gWater
  • 1 cup leaves24 gFresh basiltorn

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Prepare the vegetables: halve the cherry tomatoes, cube the eggplant, cut the onion into wedges and peel the garlic cloves.
  3. On the sheet pan, toss the cherry tomatoes, eggplant, onion and garlic with the olive oil, oregano, red pepper flakes, salt and black pepper, then spread in one layer with the tomatoes cut side up.
  4. Roast for 30 to 35 minutes, stirring once halfway, until the tomatoes have burst and the eggplant is soft and browned at the edges.
  5. Pour the water onto the hot pan and scrape up the browned bits, then mash everything on the pan with a potato masher or fork into a chunky sauce.
  6. Stir in the basil just before serving and toss with hot cooked pasta.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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