Every summer, I try and keep a couple cherry tomatoes plants alive. I use cherry tomatoes more often that not (any color/variety will do). They are a great snack, perfect on salads, and as you can see, wonderful in a sauce. This post is all about a super simple roasted tomato sauce that I use in a myriad of recipes. Best of all- there’s very little prep involved. Toss the tomatoes in whole- they roast up great.
Roasted Tomato Sauce
Basil: Add 1/4 to 1/3 cup of fresh basil leaves for a wonderful pasta sauce.
Herbs: Make an alternative herb sauce and use my favorite combination of tarragon and chives. A bit of fresh thyme is also nice.
Pizza Sauce Add a few leaves of fresh basil, a sprinkle of oregano, and a splash of balsamic vinegar.
Mexican: My favorite combination for enchiladas: roasted jalapeños and blend in cilantro/oregano.
Smoky: Add a chipotle pepper or a sprinkle of smoked paprika to get a nice smoky sauce (also delicious for enchiladas).
6 cups grape tomatoes
1 large white onion
4 cloves garlic
2 tablespoons olive oil
1/2 teaspoon sea salt
Preheat oven to 425˚ F. Toss tomatoes with chopped onion, chopped garlic, olive oil, and salt. Place in oven and bake for 30-35 minutes until tomatoes are tender and starting to pop. Remove from oven and let cool for 5 minutes. Puree in a blender with your choice of mix-ins. Store for up to a week in the refrigerator or up to six months in the freezer.