Roasted Roma and Cherry Tomato Sauce
Circle B Kitchen
Note: The ingredient list mentioned in the blog post included balsamic vinegar, which was part of the original recipe. I've made this sauce many times now and decided that the balsamic vinegar added an off flavor to the sauce and have subsequently left it out. Add it in, if you'd like, but I don't think it really needs it.
Gather together some olive oil, shallots (or onion), garlic, herbs (like fresh thyme, basil and oregano), salt and pepper.
1. Preheat your oven to 425 degrees.
2. Place your cherry tomatoes in a single layer on a large, rimed baking sheet. Cut the roma tomatoes into chunks about the same size as the cherry tomatoes.
3. There are no measurements in this recipe, just use your best judgment here. It's almost impossible to mess this up. Slice up some shallots or onion and some garlic and sprinkle over the top. Add some sprigs or thyme and/or fresh oregano (add the basil later) and a good sprinkling of crushed red pepper if you like a little spice. Season well with salt and pepper and then drizzle with about 1/4 cup of olive oi. Use your hands to mix it up really good. Now it's ready for the oven.
Bake the whole thing for about 30-45 minutes, or until the tomatoes start to turn dark.
Now just throw it all in the blender and taste for salt (may need to add a little more). Stir in a good amount of chopped fresh basil and then place in tupperware containers. This will keep in the freezer for up to 6 months. I've been known to use it a year later with no ill effects.
This sauce works well with any recipe calling for marinara...you can add more herbs to it after thawing, or just use as is. It's dee-lish!