Megan and I found this recipe in the Masterchef Cookbook. It is an easy fresh tomato sauce, that is so delicious. We had Chicken Parmesan for dinner and served it on top.
1 pint cherry tomatoes, halved
4 Tablespoons olive oil
1 shallot, finely chopped
1 Tablespoon finely chopped garlic
6 large fresh basil leaves, stacked, rolled, cut into ribbons
salt and pepper
Preheat the oven to 350 degrees. Cut the cherry tomatoes in half.
Line a cookie sheet with parchment paper. Place the tomatoes cut side down on it. Pour 2 Tablespoons of the olive oil over the top, then sprinkle 1/2 teaspoon of salt
Place in the oven for 15 minutes or until the tomatoes begin to shrivel.
Chop the shallot and garlic.
Place the other 2 Tablespoons of oil in a saute pan. Heat to medium high and add the shallot and garlic. Cook until carmelized, about 2 minutes.
Add the tomatoes and all juices, basil, salt and pepper.
Reduce the heat to low, simmer 10- 15 minutes and serve.