Luscious. Simple. Versatile. Easy. There are many descriptors for this super-easy tomato sauce. It’s amazing how so few ingredients can produce this very scrumptious sauce. This is a slow-roasted version of Martha Stewart’s stove-top tomato sauce, and it’s jam-packed with flavor.
You’ll want to have it with everything not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses. We served ours with riccioli, a twisty-shaped pasta. Dinner Done. Diners Satisfied.
Roasted Cherry Tomato Sauce
Ingredients
- 1 1/2 lbs. cherry tomatoes
- 3 cloves garlic, smashed
- 1/2 cup extra-virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. fresh thyme
- 2 tsp. packed light-brown sugar
- 1 tsp. coarse salt
Directions
- Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
- Bake until tomatoes are softened and caramelized, about 1 hour. If making pasta, follow package directions.
- Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.
Recipe from Martha Stewart
Accounting for Taste 