“I usually plant a cherry tomato bush ever year and I get a ton of tomatoes, more than I can usually manage. This is a good way to use them, and it freezes well for future use. The only problem is the amount of seeds in cherry tomatoes. Blending them introduces a bit of bitterness, which generally can be counteracted with a little extra salt. Alternatively, don’t blend if you don’t mind the texture of the seeds.” – April Ferre
Roasted Cherry Tomato Sauce
- 2 to 3 Pounds Cherry Tomatoes
- 1/4 Cup Olive Oil Plus More for Roasting
- 1 Large Onion Chopped
- 1 Tablespoon Garlic Minced
- Small Handful Fresh Basil Finely Chopped
- 3 to 4 Sprigs Fresh Thyme Stems Removed
- Salt and Pepper To Taste
- Preheat oven to 400 degrees.
- Toss cherry tomatoes lightly with olive oil. Spread out in an even layer on a sheet pan or baking dish. Roast for 25 to 30 minutes until the tomatoes have burst and are just beginning to shrivel.
- Meanwhile, add 1/4 cup olive oil to large saucepan and heat over medium heat. Add onions and cook until softened. Add garlic and cook another few minutes until golden. Add the tomatoes, including all of the cooking liquid, and 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 and let simmer for at least 25 minutes, up to an hour, stirring infrequently.
- Cool slightly. Transfer sauce to a blender and blend until sauce reaches the desired consistency. Taste again and season with salt and pepper as necessary.