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Snack recipe · from the recipe book

Roasted Cherry Tomato and Red Pepper Thyme Sauce

Sheet-pan roasting caramelizes cherry tomatoes and red peppers into a sweet, smoky, thyme-scented sauce, blended just chunky enough to cling to roasted or steamed vegetables.

Roasted Cherry Tomato and Red Pepper Thyme Sauce

Ingredients

  • 4 cups600 gCherry tomatoeshalved
  • 2 medium240 gRed bell pepperseeded and cut into 1-inch pieces
  • 1 medium110 gRed onioncut into wedges
  • 4 cloves12 gGarlicwhole cloves, peeled
  • 1½ tbsp20 gOlive oil
  • 2 tsp2 gDried thyme
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1¾ tsp10 gBalsamic vinegar
  • ⅓ cup leaves8 gFresh basiltorn

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Prepare the vegetables: halve the cherry tomatoes, cut the red bell pepper into pieces, cut the red onion into wedges and peel the garlic cloves.
  3. On the sheet pan, toss the cherry tomatoes, red bell pepper, red onion and garlic with the olive oil, thyme, smoked paprika, salt and black pepper, then spread them in one layer with the tomatoes cut side up.
  4. Roast for 25 to 30 minutes, until the tomatoes collapse and the pepper and onion edges are browned.
  5. Scrape the roasted vegetables and all pan juices into a blender or a deep container for an immersion blender, add the balsamic vinegar, and pulse to a slightly chunky sauce.
  6. Stir in the basil and serve warm spooned over roasted or steamed vegetables; refrigerate leftovers up to 4 days.

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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