This morning there were two large bowls of cherry tomatoes (9 cups total) sitting on the kitchen counter.
Now there’s a colorful and tasty cherry tomato sauce made mostly with ingredients from the garden. Some will be spread on Italian bread, with fresh basil and mozzarella for lunch.
And the rest will go into the freezer and used in soups and sauces this winter.
Here’s how I made it.
Preheat the oven to 350 degrees.
Clean the tomatoes. To remove the seeds, squeeze each tomato until the skin bursts and the seeds fly into the sink or a bowl. It’s a little messy.
Place tomatoes into 1/3 cup of olive oil with one tablespoon garlic paste mixed in, salt and pepper.
Coat the tomatoes with the olive oil mix. Place them in a roasting pan in the oven for 30 minutes. Keep an eye on them. When done, the tomatoes are just starting to brown.
Let it cool and place some of the mix in containers for the freezer.
I kept a half cup of the roasted tomatoes to use immediately and picked some basil and parsley leaves from the garden. These I chopped fine.
Then I loaded a slice of Italian bread with the mix, added the herbs and a slice of mozzarella and toasted it under the broiler. Yum.
I could also see this sauce tossed on pasta with Reggiano parmesan cheese and a few parsley or basil leaves to garnish. Yum. Yum.
How easy is that?