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Roasted Cherry Tomato Sauce

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Ingredients

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  • 6 cups cherry tomatoes
  • 1 tbsp sugar
  • 2 tbsp balsamic vinegar
  • 1/2 onion, roughly chopped
  • 1 red bell pepper, cut into segment
  • 4–6 cloves of garlic
  • olive oil
  • salt
  • black pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl combine cherry tomatoes with sugar, balsamic vinegar, a drizzle of olive oil and a good pinch of salt and black pepper. Stir to combine and then pour onto a baking sheet or casserole dish. Nestle in the piece of bell pepper and onion. And place the garlic cloves (with the skins on) in the middle. Drizzle with a little more olive oil and season with salt and pepper. Roast at 400 F for about 45 minutes.
  3. Remove from the oven and allow to cool slightly. Remove the garlic from the pan. Then transfer the remaining contents to a blender. Squeeze the garlic pulp from the skins into the blender. Then blend until smooth.
  4. Transfer into jars with lids and store in the fridge until ready to use. The sauce will stay fresh up to five days in the fridge or you can freeze it for up to 6 months. Enjoy!

Find it online: https://thecookingjournal.com/roasted-cherry-tomato-sauce/

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