No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Tomato Sauce

  • yield: Makes 1 1/2 cups
Photography: Frederic Lagrange

Ingredients

  • 14 ounces (1 pint) cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1 teaspoon balsamic vinegar

Directions

  1. Step 1

    Heat oven to 400 degrees. Arrange tomatoes in a 9-inch-by-13-inch baking dish. Drizzle with olive oil and season with salt and pepper. Roast until tomatoes start to burst, 20 to 25 minutes. Transfer tomatoes and juices to a bowl and stir in balsamic vinegar. Serve warm or at room temperature.

Source
Whole Living, June 2011