Roasted Grape Tomato Sauce
by Beth Rosen MS, RD, CDN
Whether or not you participate in a Community Supported Agriculture (CSA) farm share this summer, you can still enjoy fresh produce this season. Small tomatoes – grape tomatoes, cherry tomato, and yellow pear tomatoes to name a few – are readily available in stores and in backyard gardens during the summer months. Enjoy them year-round with this easy roasted tomato sauce recipe that can be eaten immediately or frozen for up to a year!
(Makes 2 cups)
- 5 cups of an assortment of mini tomatoes, mostly grape and/or cherry
- 5 cloves garlic, peeled
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons fresh basil (or about 8 leaves)
- Pepper to taste
Preheat the oven to 400 degrees. Place your tomatoes into a 9×13 glass baking dish in a single layer. Next, peel 5 cloves of garlic and smash them slightly with the broad side of your knife. Add the garlic to the baking dish. Drizzle the tomatoes and garlic with the olive oil and sprinkle the salt on top. Add a dash of pepper now, or you can wait until after the roasting process to taste and see if you need it. Roast the tomatoes for 30-45 minutes until the juices are released from the tomatoes and the garlic is soft. Fresh-from-the-garden tomatoes have a high water content. If your store-bought ones begin to dry out, add 1/4 cup of water at a time. When the tomatoes are wrinkled, slightly charred, and the dish is filled with juices, remove from the oven and let it cool slightly. Pour everything into a food processor. Add the basil and blend until you reach your desired consistency.