Simple Tomato Sauce

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2 lbs cherry tomatoes
6 TBSP Olive Oil
1 onion, diced
3 garlic cloves, minced
2 TBSP Fresh Basil, chopped
salt, to taste
pepper, to taste

Preparation

Preheat the oven to 400 degrees. Coat the tomatoes with 3 tablespoons of olive oil and place them on a large cookie sheet. Roast the tomatoes for 20-30 minutes, or until the skins break and they start to release their juices. Remove from the oven and set aside.

In a large pot heat 3 tablespoons of olive oil over medium heat. Add the onions and cook until soft. Add in the garlic and cook for additional 2-3 minutes. Add in the roasted tomatoes, stirring to combine all the ingredients. Reduce the heat and allow the tomatoes to simmer for at least 30 minutes so that they fully break down. Stir in the chopped basil, salt and pepper, to taste, during the last 5 minutes of the cooking time. Using a blender puree the sauce until smooth. Store in the refrigerator for up to one week.

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Reviews

9/23/11

Geo says:

At least to me, THIS RECIPE IS CREATIVE GENIUS! Having never tried to make a tomato sauce without canned crushed tomatos, my wife and I were treated to a fresh, new taste delight that we had no idea could be made from cherry tomatoes! It is a briiliant LIGHT tomato flavour, very unlike traditional sauces.

We have made it twice, using our "Jolly Elf" organic grape tomatoes. The first time, exactly folllowing "Gourmet Girl"'s excellent instructions. We absolutely loved it over organic ravioli.

The second time, I doubled the onion and garlic and added an organic green bell pepper and sage, and served over organic cheese tortellini.

OH MY GOSH, DEAR READER - YOU HAVE TO TRY GOURMET GIRL'S RECIPE, THEN MAKE IT AGAIN WITH YOUR OWN TOUCHES!!!

GEO

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