With an abundance of tomatoes coming out of the garden, I had to get creative this month is how to use all of our tomatoes, including cherry tomatoes which were so plentiful that we just couldn’t managing eating them all raw. So, I found this amazing roasted cherry tomato sauce that is now resting comfortably in the freezer ready to cheer up our winter meals.
• 4 cups cherry tomatoes, washed and stemmed
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• ½ cup fresh basil leaves, washed and stemmed
• Salt and pepper to taste
1. Preheat oven to 425/220
2. Toss tomatoes and garlic in olive oil, sprinkle with salt and pepper and spread on a baking sheet
3. Bake for 30-40 minutes or until tomatoes are soft and wrinkly
4. When removed from the oven, add basil leaves to tomato mixture and cool slightly
5. Add to blender or food processor and blend until fairly smooth, add more salt and pepper as needed.
6. Use it right away on pasta or pizza, or freeze for later.

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