Oven Roasted Creamy Cherry Tomato Sauce

My life has officially been taken over by tomatoes.   Is there anything else to talk about except tomatoes right now?    Tomato this, tomato that, do the tomato dance.

Do you know how many cherry tomatoes are in this big bowl below? 16 cups! And there’s a few plants that need to be picked… so double that or more.  And that’s just cherry tomatoes!

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I love cherry tomatoes and they work great for snacking and halved in pasta, but what about tomato sauce?  Cherry tomatoes aren’t usually the first choice  to use for homemade tomato sauce but I’m out to change that.  Cherry tomatoes can result in a creamy tasty sauce which will knock your red socks off (red because it’s tomato season – what, you don’t match your socks to your harvest?).    The key to this recipe is first we oven roast the tomatoes – oh yeah, baby.  Then after that we throw them in a food processor with some fresh basil and season them.  Then it’s made!  It’s that easy.   This homemade sauce doesn’t require you to simmer over the stove for 2 hours.   I really love this creamy sauce over pasta, with lasagna, stuffed shells.  It’s also pretty fantastic to add to pizza as a creamy sauce.    

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So when you pick your cherry tomatoes,  change it up a bit and make some sauce.   Bonus: You can freeze this sauce, throw in the freezer and defrost it months later for a spaghetti dinner in February.  

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Oven Roasted Creamy Cherry Tomato Sauce
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Ingredients
  1. 4 cups of tomatoes cherry tomatoes (stems off)
  2. 1/4 teaspoon onion powder
  3. 2 tablespoons olive oil
  4. 1/3 cup fresh basil
  5. 1/2 teaspoon garlic powder
  6. salt + pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Spread tomatoes single layer in a pan. Drizzle with olive oil. Sprinkle with your onion powder.
  3. Bake for 35 minutes, your tomatoes should be wrinkly.
  4. Let cool for a few minutes, then put tomatoes in food processor.
  5. Add fresh basil, garlic powder and salt + pepper to taste in food processor.
  6. Blend to smooth and creamy.
  7. Use it right away, or throw it in the fridge to use tomorrow, or freeze it for next month.
  8. Enjoy!
Notes
  1. This makes 3 cups of sauce.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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Gather your tomatoes, make sure to take the stems off.

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Put them in a pan, single layer.  I was making a few batches so I had multiple pans.

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Drizzle your olive oil over the tomatoes.  Take a picture and completely miss the olive oil coming out of the bottle.

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Sprinkle your onion powder over the tomatoes.  Take a picture and completely miss the onion powder being sprinkled. 

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Bake for 35 minutes until your tomatoes are all wrinkly.

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Let them cool then put them in the food processor with your other ingredients.  Fresh basil – doesn’t it smell great?

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Give it a few pulses, it doesn’t take much.

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And you are left with some creamy, amazing smelling cherry tomato sauce!

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This makes 3 cups of sauce.  Feel free to use immediately after, put in the fridge for tomorrow, or freeze (in a freezer bag) for a few months later.

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Whenever I freeze sauce, puree, diced/stewed tomatoes, I always put in a freezer bag and lay flat while pressing it out, so it’s as thin as possible.  Then once it’s frozen, I stand it up.  This saves space and lets you have a better organized freezer.

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To defrost it I throw the bag into a pot of hot tap water.  It defrosts pretty quickly.  Then into a saucepan it goes to heat up.

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Enjoy! This sauce is a favorite. :)

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For more information contact Pamela at pamela@pamelareed.com.