Roasted Cherry Tomato Sauce

Another tomato sauce recipe for all of you. This one uses fresh tomatoes. I can't wait to make it using our own garden tomatoes this summer (hopefully)! It tastes great served over pasta, either hot or cold! It also makes a wonderful bruschetta topping. Enjoy!

Roasted Cherry Tomato Sauce

• 1 pint cherry or grape tomatoes
• drizzle EVOO
• s&p
• splash balsamic vinegar
• 1/4 tsp each dried oregano, rosemary, thyme
• 1 tbsp chopped fresh parsley
• 2-3 cloves smashed (not chopped) garlic

1. Pre-heat oven to 425 degrees (convection roast if you have it).
2. Place washed tomatoes in a oven-proof, shallow pan. Drizzle with oil, s&p, and vinegar. Stir to evenly coat.
3. Sprikle herbs on top of tomatoes. Toss in smashed garlic cloves (to smash them - use the side of your knife. Also a good way to remove the skin!).
4. Roast in oven for 22 minutes, then remove.
5. Using the back of a spoon, pop tomatoes gently, while stirring sauce. Also try to mix the garlic in (it should be very soft).
6. Serve over pasta, or on bread. Enjoy!

*note - if you have fresh herbs in your kitchen, use those over the dried ones!!!*