Sweet Cherry Tomato Sauce

🧂 Ingredients

• 3 lbs sweet cherry tomatoes

  stems removed & washed
• 1/4 cup + 2 1/2 tbsp extra virgin olive oil

  divide
• 1 large yellow onion

  diced
• 5 cloves garlic

  each with a slit cut in it
• 3 tbsp chopped fresh basil leaves
• 4 sprigs fresh thyme leaves

  stems removed
• salt & pepper

  to taste

Instructions

• 1 Add the tomatoes to a large rimmed baking sheet, then drizzle the 2 1/2
  tablespoons of extra virgin olive oil out over the tomatoes. Stir them gently to
  coat.
• 2 Bake the oiled tomatoes at 400° for 25-30 minutes, just until some of the
  tomatoes have burst and begun to shrivel.
• 3 Remove the tomatoes from the oven, and set aside.
• 4 Add the remaining extra virgin olive oil to a large sauce pan, and heat over
  medium until the oil's hot. It will appear shimmery when ready.
• 5 Stir in the onions, cooking for roughly 3 minutes- just until they've begun to
  soften and turn in color.
• 6 Add the garlic, tomatoes (including all the juices in the pan), and herbs to the
  sauce pan. Stir to combine.
• 7 Reduce the heat to a low simmer (low heat), cover the pan almost completely just
  leaving a small gap with a lid, and let the mixture simmer very gently for at
  least 30 minutes, but up to an hour. Stir occasionally.
• 8 Remove the pot from heat, uncover, and let rest for 10-15 minutes.
• 9 Using an immersion blender, blend the sauce until smooth- you can leave it
  chunkier if desired. If too thick, add some vegetable or chicken broth to thin.
• 10 Serve over a bed of your favorite pasta with fresh herbs.

Nutrition Info