Simple Cherry Tomato Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 pounds of cherry tomatoes (about 7 cups)
  • 4 cloves of garlic
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt
  • 1 teaspoon balsamic vinegar
  • ½ cup finely chopped basil
Instructions
  1. Preheat oven to 425 degrees fahrenheit and line a large, rimmed, baking sheet with parchment paper.
  2. Peel the cloves of garlic by gently crushing them (gently! Not crushing them like you would for mincing a fresh clove, just enough for it to crack so you can easily peel off the outer layers). Put the peeled cloves, tomatoes, 1 tablespoon of olive oil, and the salt, in a large mixing bowl and toss until everything is equally coated.
  3. Pour onto the lined baking sheet and bake for 35 minutes. The tomatoes should be just slighty browned by the end.
  4. Pour all contents, including any juices from the baking sheet, into a sauce pan. Add the balsamic vinegar and remaining 1 tablespoon of olive oil and. Using an immersion blender, blend until mostly smooth and sauce-like. Alternatively, you can (carefully!) transfer the contents to a blender in batches.
  5. Stir in the chopped basil and season to taste with salt. (I did not feel the need to add extra salt.)
  6. Serve over your favourite pasta with an extra sprinkle of basil and fresh parmesan or asiago cheese, if you prefer!
Notes
This will keep in the refrigerator for up to one week or in the freezer for several months if stored properly. I prefer to store in a glass jar with tight fitting lid, such as a mason jar. Be sure to leave some room at the top or the jar will crack as the sauce expands when it freezes.
Recipe by Insightful Bite at https://www.insightfulbite.com/simple-cherry-tomato-sauce/