Are you looking for a new recipe to use up all of those cherry tomatoes from your garden? Slow roasting them gives them a deeply intense flavor showcasing their natural sugars. Serve them over pasts or on a salad, or take it a step further and blend them up for an insanely easy and full bodied sauce that you can put over EVERYTHING. I even cooked eggs in the sauce earlier:)
What you need:
- 50 cherry tomatoes (this should fill a large baking tray and make enough sauce for four hungry people)
- 1 medium size yellow onion
- 3 cloves of garlic, minced
- 4 Tablespoons of olive oil
- 4 sprigs of thyme
- fresh ground pepper to tastes
- sea salt to taste
Preheat over to 250 degrees F
Saute onion and garlic: Heat 2 tablespoons of olive oil in a medium sauté pan. Once pan is heated add chopped onion and cook gently until translucent. Add garlic and cook for another 1-2 minutes.
Prepare cherry tomatoes: Place tomatoes in a large bowl and drizzle 2 tablespoons of olive oil over them. Sprinkle thyme, salt and pepper over tomatoes and toss so tomatoes are evenly coated. Add onion and garlic to the bowl and mix. Place on a baking tray and slow roast for at least 3 hours. Tomatoes should start to shrivel up.
You can serve the tomatoes as is or if you want to make a sauce simply place in a medium size saucepan and blend with a hand blender.
To jazz up the sauce you can add capers or olives and fresh basil.
I served this over zucchini noodles (aka zoodles) and grilled swordfish (and cheese…..a lot of cheese). It was a hit.