Roasted cherry tomato sauce
It is finally tomato season near San Francisco Bay. Many of you have had tomatoes for months and months but I am still in wonder about what's growing in my backyard. These Sungold cherry tomatoes are so sweet.
This recipe was borrowed from my son Ben, who used the sauce on pizzas. At my home, we modified it a bit and used it over whole-grain linguine. Wherever — it's all good.
Servings: 6 (3 10-inch pizzas)
Ingredients
- 2 quarts cherry tomatoes
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 3 bay leaves
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon crushed red chili flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 fresh thyme sprigs
- 2 tablespoons fresh oregano leaves
Directions
- Preheat your oven to 375 degrees.
- Toss all the ingredients together on a rimmed baking sheet.
- Roast the tomatoes for about 30 minutes or until they are juicy, bubbly, and starting to caramelize.
- Near the end of the roasting time, check on them to be sure you remove them from the oven while there is still a lot of the released tomato liquid remaining.
- Discard the bay leaves and leftover thyme stems.
- Serve over pasta or pizzas.
Tip: Make double the amount and freeze for a quick dinner another night.
Nutrition information (per serving)
- Serving size: 1/2 of 1 10-inch pizza
- Calories: 90
- Total fat: 5 g
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 400 mg
- Total carbohydrate: 12 g
- Dietary fiber: 2 g
- Total sugars: 6 g
- Protein: 3 g