Roasted Cherry Tomato Sauce
Roasted Cherry Tomato Sauce - Turn extra cherry or grape tomatoes into a delicious sauce. Easy to make. Use now or freeze for later.
Servings: 24
Calories: 25kcal
Ingredients
- 8 c. Cherry or grape tomatoes sliced in half
- 4 - 5 Garlic cloves more if desired
- 8 - 10 Basil leaves large
- 1 Tbsp. Balsamic vinegar
- 1 tsp. Kosher salt
- 4 - 5 medium tomatoes cut into wedges
- 1 - 2 Tbsp. extra virgin olive oil
Instructions
- Remove stems and wash tomatoes. Cut cherry tomatoes in half, and larger tomatoes in wedges.
- Line 2 jelly roll pans with foil and drizzle olive oil on the foil.
- Spread out the oil and put cherry tomatoes on the foil, cut side up. Place wedges on the foil, cut side up.
- Peel garlic and place on the pan among the tomatoes.
- Wash basil and add to the tomatoes, gently tearing the larger leaves.
- Sprinkle the pan of tomatoes, garlic, and basil with balsamic vinegar and kosher salt. Drizzle a little more olive oil on top.
- Roast in a 400 degree oven for 20-30 minutes until tomatoes are tender.
- Remove from oven and blend together in a food processor to desired consistency.
- Sauce will be thick. Freeze in bags or plastic freezer containers.
Notes
Makes about 3 pints. Calories are based on 1/4 c. serving.