I made this Roasted Cherry Tomato Sauce to go with Pantry Huevos Rancheros, but will make it again to use with pasta or to stir into roasted vegetables. With pasta, I think that it would taste amazing, diluted with a little cream, or as a main component for Pasta Alla Vodka. I used the leftovers in Cod Basquaise.
The oven time condenses the flavor of the tomatoes, and the roasted garlic perks everything up -- this was a very easy sauce that tastes complicated.
Makes about 1 cup of very condensed sauce.
2 pints of cherry tomatoes
1 small white onion, peeled and quartered
6-7 cloves of garlic, separated but not peeled (use those not used in this recipe in Duck Fat Refried Beans or whisk them into mayonnaise and add to a tomato sandwich, or use as part of my Crispy Chicken Livers on Toast with Parsley Salad)
2 Tbsps olive oil
Preheat the oven to 450.
Tip everything on to a parchment paper lined baking tray and drizzle with the oil, taking especial care with the garlic cloves.
Roast for 20 to 25 minutes until the tomatoes are charred and sticky.
Remove from the oven and let the tomatoes cool until you can handle them.
Put the tomatoes and onion pieces in a blender. Squeeze three or four of the garlic cloves out of their skins into the blender. Add some salt.
Blitz until you have a smooth sauce. Taste, add more salt if needed.