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Roasted Tomato Sauce

Roasted Tomato Sauce

This recipe comes to me from my Mom, via Martha Stewart. You can use either cherry tomatoes, plus some of your smaller 'saladett' tomatoes like the Jaune Flames. This is wonderful served as an appetizer with ricotta cheese smeared on toasted bread. Yum!  

1 pound tomatoes 
3 cloves garlic, smashed
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon basil minced
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, basil, 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. Can also be tossed over pasta or served as a side dish. Enjoy! 

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