Quick Roasted Cherry Tomato Sauce
Even though they are tiny, cherry tomatoes can pack quite a punch. They tend to be sweeter with more intense flavors. Use this sauce on plain pasta so it can really shine.
Quick Roasted Cherry Tomato Sauce
Ingredients
- 2-3 lbs cherry tomatoes stem removed
- 1/4 cup olive oil plus more for roasting
- 1 large yellow onion diced
- 2 cloves garlic minced
- 3-4 sprigs fresh thyme stems removed
- small handful basil leaves chopped
- salt and pepper to taste
Instructions
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Preheat oven to 400F.
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Toss tomatoes in oil to coat. Spread on a baking sheet in a single layer and roast for 25-30 minutes. Remove from oven when tomatoes have burst and are just starting to shrivel.
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In large saucepan over medium-high heat, add 1/4 cup olive oil. Add onions and cook until tender, about 4-5 minutes.
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Add the garlic and cook for another couple minutes until golden and fragrant.
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Add the tomatoes to the saucepan, including all their juices, and the remaining ingredients.
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Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring once or twice.
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Remove sauce from heat and let it cool for 10-15 minutes. Carefully, transfer sauce into a blender and pulse until the desired consistency is reached.
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Serve over hot pasta or use in any recipe that calls for tomato sauce. Store in an airtight container in the fridge for up to 1 week.