Roasted cherry tomato sauce
This is honestly the most simple dish you will ever make.. I had a huge container of cherry tomatoes from Costco, that I only used a quarter of and I didn't want the rest to go to waste. I honestly was thinking, what in the world am I going to do with these? As I was thumbing through a magazine I saw Roasted Cherry Tomatoes ..... and bingo! It's crazy how something so simple can be so good. Roasting these little guys just brings out all their natural sweetness. It's just too easy not to make. Topped off with some fresh basil, pecorino romano cheese and red pepper flakes. Genius.
Ingredients: 3 T. olive oil 3 cloves of garlic, minced/smashed 1 tsp. salt 1/2 tsp. dried oregano few sprigs of thyme, stems removed few grinds of fresh cracked pepper 3 pints of cherry tomatoes Directions: Preheat oven to 425. In a large bowl, combine the olive oil, garlic, salt, oregano, thyme, pepper and cherry tomatoes. Toss to combine. Spread out on a large rimed baking pan and roast until the tomatoes shrivel. It should be around 12 to 15 minutes. Transfer tomatoes, all of their juices and any bits that are stuck to the pan to a container with a tight fitting lid. Can store in the fridge, up to one week or freeze. Mine did not make it to the fridge but went straight over some penne pasta. Topped it off with some fresh cut basil and freshly grated Pecorino Romano cheese. Get ready.....I also reduced some balsamic vinegar and drizzled that over the top. It was Genius good. Balsamic Reduction: 1 c. balsamic vinegar 2 T. brown sugar Dash of salt Directions: Stir all ingredients together in a small saucepan. Simmer on low and reduce by half, approximately 15 - 20 minutes. Mixture will thicken when cooling. It should coat the back of a spoon. Then you just drizzle over the top of your pasta.