Sunday, September 7, 2014

Saucy: Oven-Roasted Cherry Tomato Sauce

‘tis the season…for loads and loads of cherry tomatoes!

I have this problem: you see, I enjoy growing things like tomatoes for my mom and dad to enjoy – the problem comes from the fact that they, too, grow tomatoes. That means I need to find 1) someone else to give them to, or 2) recipes to use them in.

Brooklyn Farm Girl posted this recipe recently and it sounded like the perfect excuse to use some cherry tomatoes – and enjoy the end result! Since I was testing it out, I cup the recipe in half – I also switched out jalapenos for green peppers from my garden, and the basil was also from my garden J The taste is a little smoky, and the texture is like marinara – I’m enjoying it as a dip for my toasted ravioli and mozzarella sticks!

Oven-roasted Cherry Tomato Sauce (adapted from Brooklyn Farm Girl)
  • 2 cups cherry tomatoes
  • 1/2 green pepper – seeded and diced
  • 1 Tblsp. olive oil
  • Dash of onion powder
  • A few fresh basil leaves
  • Dash of garlic salt
  • Salt and pepper to taste 

Preheat oven to 425-degrees F. Spread tomatoes and peppers in single layer in baking dish, drizzle with olive oil and sprinkle with onion powder. Bake for 35 minutes, until tomatoes look wrinkled.

Let tomato mixture cool, then add to a food processor with basil, garlic salt and salt and pepper as desired. Blend until smooth.

Use immediately or store in airtight container for use in the next couple of days – also freezes well.


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