Roasted Cherry-Tomato Sauce
This is a slow-roasted version of the 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. This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
- Total Time:
- Yield: Makes 2 cups
Photography: Ryan Liebe
Source: Martha Stewart Living
- 1 pound, 6 ounces cherry tomatoes
- 3 cloves garlic, smashed
- 1/2 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme
- 2 teaspoons packed light-brown sugar
- 1 teaspoon coarse salt
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. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.