You may recall my post a few weeks back for roasted cherry tomatoes - sheesh, those things are CRAZY good...did you make some? Um, if you haven't, just get up from your screen, walk to your kitchen and do it now. I'm serious, just go.
The other night, Hubs got home early and harvested for me and I've got tons of tomatoes again that are so perfect and tantalizing that I just can't imagine letting them go to waste. Today, I roasted some more but this time, I decided that I wanted to make pasta sauce with them and holy moly, was this stuff delish!! I used tons of garlic and fresh herbs and my house smelled amazing.
3 pints of cherry tomatoes, or use any fresh tomatoes you have. If you're using Roma or another larger tomato, I'd measure about 2lbs
Olive oil Misto, or approximately 2tsp olive oil for mixing
5-6 cloves of garlic, chopped (use less or more depending on your taste)
leaves from 1 sprig fresh rosemary, chopped
leaves from 4-5 sprigs of fresh thyme
1/2 tsp sugar
salt & pepper to taste
1T fresh basil, chopped
1T fresh parsley, chopped
Preheat your oven to 450.
On a large baking sheet, spray with olive oil spray to coat pan.
Spread the garlic, rosemary and thyme over the baking sheet.
Cut the tomatoes in half if you are using cherry, or chop the larger tomatoes. Place the tomatoes cut-side down on the herbs and garlic.
Spray the tops of the tomatoes with a bit more olive oil spray.
Sprinkle with salt, pepper and sugar.
Bake for approximately 30 minutes.
Remove from the oven when they tomatoes look like this:
Allow to cool, and then once cooled, remove the skins, which will come off pretty easily.
Place the meat of the tomatoes in a bowl or small food processor.
Add the basil and parsley.
Scrape the garlic and herbs off the pan and place that in the bowl or food processor.
If you are using a bowl, mash the tomatoes, garlic and herbs altogether.
If you are using a food processor, mix it all up.
Isn't she gorgeous???
Use it right away for sauce, or jar it and use it within 3-4 days.