I love roasted tomatoes and garlic and balsamic vinegar and olive oil. So when I saw this recipe in Martha Stewart living, I knew I would love it. I was not planning on planting cherry tomatoes this year but I think this recipe changed my mind. It also makes your house smell wonderful.
Roasted Cherry Tomato Sauce
1 pound 6 ounces cherry tomatoes (seemed like a strange amount to me—why not 1 ½ pounds!!!)
3 cloves garlic, smashed (I think next time I will increase this a little)
½ cup extra virgin olive oil
2 TB balsamic vinegar
1 TB fresh thyme (need to add this to my herb garden)
2 tsp. packed brown sugar
1 tsp coarse salt
Preheat oven to 325. Mix together all of the ingredients except the tomatoes. Place the tomatoes in a 9×13 baking pan and pour mixture over. Bake until tomatoes are softened and caramelized, about 1 hour. May serve warm or at room temperature. Store in the refrigerator.
I served these right out of the oven on toasted baguette chips. I used the already baked ones from Harmon’s bakery. Just the right amount of added garlic.
This was great the next day with some angel hair pasta, parmesan cheese and some fresh basil. Next time I am going to try some grilled chicken;
I am thinking it would also be good on flatbread with some mozzarella and parmesan cheese. Oh yum — be still my heart!!