Courtesy of our lovely next-door neighbors, late last week I found myself with close to four pounds of cherry tomatoes, mostly of the irresistibly orange Sweet 100 variety. We couldn’t possibly eat them all, and soup was out of the question – have you ever peeled that many tiny tomatoes? I certainly wasn’t going to. So here it is, oven-roasted cherry tomato sauce: so good, I literally ate half the jar before it had cooled enough to put away.
For this recipe, you will need:
Large baking pan (glass recommended)
Heat-safe jar (glass recommended)
Plastic bags for freezing (optional)
2-3 lbs cherry tomatoes (Sweet 100, or other variety)
6-8 cloves garlic, peeled
1-2 tsp onion powder
2-3 tbsp high quality oil (olive or avocado)
~ 0.5 oz fresh basil (10-15 g)
Gently remove stems from all tomatoes and rinse with cold water.
Pour 1-2 tbsp oil in a glass pan, tilting the pan to cover most of the bottom. Add tomatoes, garlic, onion powder, and an additional 1-2 tbsp of oil and carefully toss – you want to be gentle so the tomatoes don’t break, but you also want them to be coated with the onion powder and in a flat layer.
Roast in the oven for 30-35 minutes, until tomatoes are soft and wrinkly and liquid is lightly boiling. Remove from oven and let cool for 5-10 minutes.
Transfer full contents of the pan (including any liquid) to a food processor. Add fresh basil, red pepper flakes, and salt and pepper to taste. Blend for 1-2 minutes or until desired texture is reached (some people like it chunky, but I like it pretty smooth).
Transfer sauce to a heat safe container like a mason jar and let cool before storing in the fridge.
Serve with… basically everything. I put it in my roast chicken and even in a sausage and pepper stir-fry! Or just eat it with a spoon, ’cause it’s really that good.
This recipe makes about one quart of sauce. Can be stored in the refrigerator for up to one week or frozen in a ziplock bag for 1-2 months (to defrost, place bag in a bowl of warm water).