The tomatoes in my garden are out of control! For the last few weeks we have been picking about a liter of cherry tomatoes every 2 days. Yesterday I swear we picked a bucket and there are more ready to be picked today!! So with this many tomatoes new recipes were in order and a recipe that used a lot of the tomatoes cause I don't want them to go bad. I made a cherry tomato sauce and tossed it with rigatoni, parmesan cheese, & arugula very yummy and fresh tasting!
Roasted Cherry Tomato Sauce
2-3 pints Cherry Tomatoes (slice half of the tomatoes in half)
3 tbsp sliced garlic (approx 4-6 cloves)
1 tbsp balsamic vinegar
1/4 cup olive oil
1/4 tsp red pepper flakes (more if you like it really spicy)
3/4 tsp salt
1/4 cup chopped fresh basil
1 tsp chopped oregano
Preheat oven to 350
In a large glass pyrex (13x9) toss all the ingredients except the herbs. Roast in the oven until the tomatoes are tender, stirring occasionally for about 40-45 minutes.
Remove from the oven and toss with the herbs
I used this sauce for pasta but you could also use it over chicken. As mentioned above when you toss the pasta with the sauce you can vary the recipe by adding arugula, spinach, parmesan, sliced chicken, or shrimp etc. See what's in your fridge that's what I do!