Still tucked up at Casa Adora, easing back into cooking after a proper bout of man flu. The greyhounds are curled up, the kitchen’s quiet, and I fancied something simple but satisfying. This roasted cherry tomato sauce was just the thing—sweet, blistered tomatoes, mellow garlic, and a splash of vinegar to brighten it all up. I roasted a small chopped carrot alongside the tomatoes, and blitzed the lot with a splash of carrot water from earlier in the day—I'd boiled up the rest of the carrots for the dogs. They love them soft, served with meat and biscuits.

The sauce came together beautifully, but I should’ve doubled it and frozen the extra. Once blitzed, I poured it into the same pan I’d used for the carrots, added the remaining carrot water, and seasoned it with more black pepper, a pinch of sugar, and a good pinch of dried chilli flakes. It was a proper little flavour bomb. I spooned it over a single chuleta de pavo marinada en ajo—a garlic-marinated turkey chop from the butcher, already seasoned and ready to go. Two pans, bold flavour, and a bit of brightness to lift the spirits.

🍅 Ingredients (Serves 1)

For the roasted cherry tomato sauce:

• 125g cherry tomatoes
• 1 small carrot, peeled and chopped
• 1 garlic clove, or more
• Olive oil
• Salt & pepper
• Splash of carrot water (from boiling carrots)
• Optional: splash of sherry vinegar or balsamic, pinch of thyme or rosemary
• Pinch of sugar
• Good pinch of dried chilli flakes

For the turkey chop:

• 1 garlic-marinated turkey chop (chuleta de pavo marinada en ajo)
• Olive oil for searing
• Optional: fresh parsley or toasted almonds to garnish

🔥 Method

1. Boil the carrots
   Earlier in the day, boil the remaining carrots until soft (for the dogs or yourself). Reserve the carrot water.
2. Roast the vegetables
   Toss the cherry tomatoes, chopped carrot, and unpeeled garlic with olive oil, salt, and pepper. Roast at 200°C for 20–25 minutes until blistered and caramelised.
3. Blitz the sauce
   Blend the roasted mix with a splash of carrot water to loosen. Add a splash of vinegar if you like, or a knob of butter for richness.
4. Simmer and season
   Pour the sauce into the pan used for boiling the carrots. Add the remaining carrot water, season with black pepper, a pinch of sugar, and dried chilli flakes. Simmer gently while you cook the chop.
5. Cook the turkey chop
   Heat a frying pan with a little olive oil. Sear the chop for 3–4 minutes per side until golden and cooked through. Let it rest for a minute or two.
6. Bring it together
   Spoon the warm tomato-carrot sauce over the rested chop. Garnish with fresh parsley or a few toasted almonds if you’ve got them knocking about.

The Flexible Chef Notes for Roasted Cherry Tomato Sauce with Turkey Chop

This is a brilliant easy dinner recipe for one. No turkey chop? Try a chicken thigh or a pork medallion. No cherry tomatoes? Use tinned ones and roast them down with a pinch of sugar. The garlic-marinade adds depth, but you could rub the meat with smoked paprika or lemon zest if you’re starting from scratch.

And if you’re cooking while recovering, this one’s ideal—minimal effort, bold flavour, and a bit of brightness to lift the spirits. Next time, I’ll double the sauce and freeze half. It’s too good not to have on standby.

If you found Roasted Cherry Tomato Sauce for One – With Garlic-Marinated Turkey Chop lip-smacking, there’s more here.

This is a brilliant easy dinner recipe for one – and if you're on a turkey kick, my Turkey Loin with Sausage Meat, Sunblushed Tomatoes & Fennel Stuffing, Turkey Solomillo Relleno, and Braised Turkey Leg with Barley are all worth a look.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef