Roasted Cherry Tomato Pasta Sauce
by Anne Temple, July 1, 2022
This has become my go-to recipe for pasta sauce. I had a couple of tomato plants that went crazy last year and was harvesting enough cherry tomatoes to make this sauce every 2-3 days. You can freeze this or can it. Either way, you are going to love opening one of these jars in the middle of the winter to smell the fresh tomatoes!
2-3 lbs cherry tomatoes (enough to fill up a cookie sheet)
1/4 cup olive oil, plus 1-2 Tbsp for roasting tomatoes
4 cloves fresh garlic, minced (mince at least 10 minutes before using to get all the health benefits of the garlic!)
1 large onion diced
2-3 springs of fresh thyme, leaves/stems removed
1 cup fresh basil leaves
pinch of red pepper flakes
salt/pepper to taste
Preheat oven to 400℉
Remove stems from tomatoes and put in a bowl. Toss with olive oil and place in a lined baking sheet.
Roast for 25-30 minutes or until the tomatoes burst. Remove from oven and set aside.
Add the olive oil to a heavy-bottomed dutch oven. Add the onions and cook til they start to become translucent - about 5 minutes.
Add garlic, herbs and red pepper flakes and stir for 1 minute.
Add tomatoes and all the cooking liquid and simmer for 25-30 minutes, occasionally stirring.
Remove from heat and cool for 15 minutes.
Use an immersion blender or blender to blend to your desired consistency.
Add salt and pepper to taste.
You can either can it at this point or freeze in containers. I use leftover food containers and freeze them. ENJOY!