Roasted Cherry Tomato Sauce 
Ingredients
- 2 Lbs Cherry or Grape Tomatoes
- 4 Garlic Cloves Minced
- 8-10 Basil Leaves cut into ribbons
- Olive Oil
- Italian Seasoning
- Balsamic Vinegar
- 1 Red or Yellow Onion, Chopped
- Salt & Pepper
Directions
- Step 1 – Preheat Oven to 400 Degrees. Lay your tomatoes out on a baking sheet, drizzle with some olive oil, and a pinch of salt and a few grinds of pepper. Stir around. Cook for 25 minutes, stirring about half way through or until the most of the tomatoes have bursted.
- Step 2 – Once the tomatoes are done, add 1 tsp of garlic and about 1 tbsp of basil. Stir and set aside.
- Step 3 – In a sauce pot – heat 2 TBSP of olive oil over medium high. Add chopped onion, saute until onion start to sweat. 4-5 minutes. Add garlic – cook an additional 30 -45 seconds. Add 1 TBSP of Italian seasoning, and 1 TBSP of basil leaves. Cook for another 1 minute.
- Step 4 – Add tomatoes from pan, including the juices and fond (black pieces on the pan). Stir, and bring to a high simmer, cover and reduce heat to simmer. Simmer for 25 minutes.
- Step 5 – Remove from heat, add 2 tsp of balsamic vinegar, and some salt and pepper to taste. You can serve it as is if you like chunky sauce. I placed mine in a blender. Place on top of your favorite pasta, and finish with the remaining basil leaves.