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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.

  • prep: 10 mins
    total time: 1 hour 10 mins
  • yield: Makes 2 cups
Photography: Ryan Liebe

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Martha Stewart Living

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Reviews (1)

  • equineluvr99 24 May, 2014

    Wonderful flavor! However, there appears to be a final step missing, as the finished product is full of
    tomato skins. Should one blend this sauce to make it smooth for final presentation? Or strain it? Or...
    What?