Roasted Cherry Tomato Sauce

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.


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