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Roasted Cherry Tomato Sauce
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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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