This is a yummy way to use up a ton of cherry tomatoes.
Roasted Cherry Tomato Sauce
Ingredients
2–3 lbs cherry tomatoes, stems removed
1/4 cup good-quality olive oil, plus more
for roasting
1 large yellow onion, diced
1 tbsp fresh garlic, minced
small handful, fresh basil leaves or 1 tsp
dried basil
½ tsp dried thyme
½ tsp kosher salt
¼ tsp freshly-ground black pepper
Instructions
Preheat the oven to 400 degrees F.
Toss the tomatoes with just enough olive oil
to lightly coat, then spread out in an even layer onto a rimmed sheet pan or
large baking dish. Roast for 25-30 minutes, until the tomatoes have burst and
are just beginning to shrivel. Remove from the oven, tent loosely with aluminum
foil, and set aside.
Meanwhile, add the 1/4 cup of olive oil to a
heavy-bottomed sauce pot. Heat over medium-heat until the oil begins to
shimmer. Add the onions and cook, stirring occasionally, until they begin to
sweat and soften, about 4-5 minutes. Add the garlic, stir to combine, and continue
cooking for another few minutes until the garlic is golden.
Add the roasted tomatoes (including all of the
cooking liquid in the pan), and the herbs, and stir to combine. Season with
salt and pepper, to taste.
Turn the heat down to low, partially cover the
pot with the lid (leaving about a 1-inch gap), and let simmer for at least 25
minutes – and up to an hour – stirring infrequently as the sauce cooks.
Remove the pot from the heat, and let cool for
10-15 minutes. (Carefully!) Transfer the sauce to a blender (or use an immersion
blender), and blend until the sauce reaches your desired
consistency.
Pour the sauce into pint-size
canning jars or other air-tight containers.
Will keep for up to a week in the
refrigerator, or 3 months in the freezer.
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