Roasted Cherry Tomato and Red Pepper Sauce

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Votes: 5
Rating: 3.4
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Roasted

Prep Time: minutes
Cook Time: hours
Yields: cups
Difficulty:

Ingredients

  • 1 pound/6 ounces cherry tomatoes
  • 1 large red pepper seeded and chopped
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons brown sugar
  • 1/2 cup extra-virgin olive oil good quality
  • 4 cloves garlic smashed
  • 1/2 medium red onion chopped
Difficulty:
This delicious sauce goes great with pasta or bread.

Making sauce is literally my favorite pastime. I know, I need to get a life... but I can tell you that there is nothing like the taste and smell of homemade, slow-cooked sauce!

I added red peppers to my usual cherry tomato sauce and it turned out absolutely divine.

The thing with homemade sauce is it's always jam-packed with flavors, so you will end up adding and subtracting ingredients until you get your perfect sauce.

In the meantime, this is a great start to get your sauce skills activated! Serving this sauce on crusty bread while it's still warm is pretty amazing, and adding it to your pasta with some fresh Parmesan will be unlike any store-bought sauce you have ever tasted.

For a low-carb option, try pouring it over some zucchini noodles or spaghetti squash.

Buon appetito!!

Directions

  1. Preheat oven to 325 degrees. Preheat oven to 325 degrees.
  2. Whisk together oil, vinegar, brown sugar, and salt in a bowl.
  3. Drizzle oil mixture over tomatoes, red peppers, red onions and garlic in a baking dish.
  4. Bake until tomatoes are caramelized, about 1 1/2 hours.
  5. When slightly cooled, place in blender adding a handful of fresh basil and blast until smooth.

Chef Notes


This sauce will keep for about five days in the refrigerator and can also be frozen for up to six months.

This sauce uses cherry tomatoes but you can totally substitute with small vine tomatoes.

Rate this recipe

Votes: 5
Rating: 3.4
You:
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