Roasted Cherry Tomato Sauce
Servings: 4
Ingredients
- 3 cups/600g cherry/plum/pear tomatoes
- 1/2 medium/75g yellow onion sliced
- 6 cloves/30g garlic peeled and whole
- 10 large leaves fresh basil optional
- 6 tbsp/90ml olive oil
- 1/2 tsp/3g salt
- 1/2 tsp/1g ground black pepper
- (or 1/4 tsp/ 1/2 g crushed red pepper flakes for spicy sauce)
To serve
- Cooked pasta or crusty bread
- Parmesan optional
- Chopped basil or parsley
Instructions
- Preheat oven to 375°F/190 C. Have a large baking dish ready.
- Wash and dry the tomatoes. Scatter in the baking dish.
- Thinly slice the onion lengthwise, parallel to the veins, into 1/4”/6mm ribbons. Peel the garlic cloves. Optional: lightly smash them with side of knife.
- Wash and dry the basil leaves if using.
- Scatter the onions, garlic, and basil around the tomatoes, tossing slightly to get everything mixed in.
- Drizzle the olive oil over everything. Do not skimp on olive oil. Sprinkle on salt and pepper.
- Roast for 40-50 minutes, until the tomatoes are burst, the onions are browned and disintegrating, and the garlic is golden and fragrant.
- Remove from oven. Smash with the back of a fork or blend with an immersion blender.
- Serve over pasta, polenta, or scoop out of the pan with crusty bread.
Storage and Leftovers
- Sauce stores in the fridge for 3 days. Heat before serving. Store separately from pasta. If blended, sauce can be frozen in individual portions of about 1/2 cup/115g for 1-2 months.
Notes
Add some protein: Add 1 can/1 2/3 cups/290g cooked and drained white beans (navy, cannellini, butter beans, etc.) and an additional 2 tbsp/30ml olive oil. Increase salt to 1 tsp/6g.