Super Simple Recipes: Cherry Tomato Sauce
Adapted from Fork Knife Swoon, Quick Roasted Cherry Tomato Sauce
Ingredients:
2-3 pounds of cherry tomatoes (feel free to throw in some other types too if that’s what you have, but know that the cherry tomatoes will make for a sweeter sauce!)
1 onion, diced
1 tablespoon minced garlic
small handful of fresh basil
a few sprigs of fresh thyme (stems removed)
1/4 cup extra virgin olive oil, plus a splash more for roasting
salt and pepper to taste
Instructions:
Preheat your oven to 400℉.
Rinse your tomatoes under cool running water and then toss them with enough olive oil to just lightly coat them.
Spread your tomatoes in an even layer onto a rimmed baking sheet and roast for 30 minutes until the tomatoes have burst and are just beginning to shrivel.
Heat 1/4 cup olive oil over medium-heat in a saucepan and add the diced onions and cook, stirring occasionally, until they begin to sweat and soften, about 5 minutes.
Add the garlic to the saucepan until it becomes fragrant and golden and then add the roasted tomatoes with all of their pan juices, along with the basil, thyme, salt and pepper.
Turn the heat down to low, partially cover the pot with the lid, leaving a small 1-inch gap or so, and let simmer for 30 minutes, stirring occasionally as the sauce cooks.
Remove the pot from the heat and let the sauce cool for 10 minutes before super carefully putting it in a blender or using an immersion blender to blend the sauce smooth.
Enjoy right away with your favorite garden veggies, or refrigerate or freeze for later!
