The Pioneer Woman Tasty Kitchen
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Roasted Cherry Tomato Sauce

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Level: Easy

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Description

Thanks to the miracle of visquine, the Wonderfully Patient Spouse and I now have cherry tomatoes coming off faster than we can pick them. As a result, some split as they ripen, developing little “butt cracks” as the WPS so delicately calls them. He won’t eat them raw. Hah! Unless they’re in this tasty tomato sauce. I love it when a plan comes together.

Ingredients

  • 5 cups Fresh Cherry Tomatoes (butt Cracks Welcome!)
  • 1 whole Onion, Rough Chopped
  • 2 stalks Fresh Rosemary (generous!)
  • 2 stalks Fresh Oregano (generous!)
  • 4 cloves Garlic, Smashed
  • 2 Tablespoons Capers
  • ¼ cups Whole Pitted Kalamata (or Your Favorite) Olives
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 pinch Kosher Or Sea Salt, To Taste
  • 1 pinch Fresh Ground Pepper
  • 1 pinch Sugar, Large Or Small Depending On Ripeness Of Tomatoes
  • 1 Tablespoon Red Wine (a Big Robust Cabernet Is Nice)
  • 1 cup Canned Crushed San Marzano Tomatoes (use The San Marzanos If You Can! Dee-lish)

Preparation

Preheat oven to 375 degrees (F).

Spread cherry tomatoes, onion, herbs, garlic, capers and olives in a single layer in a baking dish. Drizzle with olive oil and sprinkle with salt, pepper and sugar.

Roast for about 15-20 minutes, then give the boys a stir.

Continue roasting for another 25 minutes (or so) till onions and tomatoes are soft.

Remove the herb stems, toss everything else in a blender with the San Marzano tomatoes and wine, and give it a whirl till quasi-chunky or totally smooth — whatever makes your eyes blink when it comes to tomato sauce.

Taste and adjust flavor with salt, pepper and/or sugar. Use with pasta, meats, or as a base for soup.

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