Friday, September 7, 2018

Cherry Tomato Sauce

3 quarts cherry/grape tomatoes, halved
4 garlic cloves, peeled
10 large basil leaves, coarsely chopped
1 Tbs balsamic vinegar
1 tsp salt
1 tsp sugar
2 Tbs olive oil

Preheat oven to 400 degrees. Line 2 large baking tray swith foil. Drizzle with 1 1/2 Tbs olive oil.
Place cherry tomatoes cut side up on trays in a single layer. Place 2 garlic cloves on each tray. Sprinkle basil evenly between the 2 trays. Sprinkle balsamic vinegar, salt, sugar, and remaining olive oil on top.
Roast for 20-30 minutes until tomatoes are tender. Remove from oven.
Using a food processor or blender, process roasted tomatoes, garlic, and basil to desired consistency. The sauce will be thick.
Use immediately or freeze.

Serves 12. Calories 56, Total fat 2.7 g, Cholesterol 0 mg, Sodium 203 mg, Total carb 7.7 g, Protein 1.7 g.

Recipe used with permission by the Delaware Department of Agriculture.

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