The first summer after we moved into our house, we had an amazing garden. Our second summer here, it was just ok. Our third, we managed to grow one or two things. Now, this is our fourth summer and all we’ve managed to grow well is weeds. We are great at weeds! I’m not really sure what happened to our gardening skills, but that’s beside the point. In fact, most all of that was just useless rambling.
What I was actually getting at is the fact that our first summer in our new house, we had a mass amount of cherry tomatoes. They just kept coming and coming in masses. Initially I was at a loss as to what to do with them all. Overwhelmed, I threw them all in a casserole dish, tossed in a few other things, and put them in the oven. I wasn’t really sure what they’d come out like and frankly, I didn’t really care. After all, I had 6 tons more growing at that very moment! Anyways, what I got was a whole dish full of bursted (not that that’s a word…) cherry tomatoes, and oh my gosh were they good!
Since making my first batch of roasted cherry tomato sauce that summer, it has since become a staple in our house. Now, I welcome any and all cherry tomatoes! Unfortunately, they’re no longer pouring out of our garden, but luckily I have a farmers market right down the street! We love to put this sauce on whole wheat spaghetti, and it makes an amazing pizza sauce as well. This is once sauce that you really can’t go wrong with!
Roasted Cherry Tomato Sauce
Yields 6-8 Servings
2.5 Pounds (about 40 ounces) Cherry Tomatoes
1/4 Cup Fresh Basil, chopped
1 Tablespoon Olive Oil
1/2 Tablespoon Granulated Sugar
1 Large Clove Garlic, Minced
1/2 Teaspoon Kosher Salt (or to taste)
Preheat oven to 400 degrees. Place all ingredients in a 9×13 casserole dish and stir to combine. Roast uncovered in the center rack of your oven, stirring occasionally, for 45-60 minutes, or until most tomatoes have burst. Remove from oven. Serve and enjoy!