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Tomato Sauce

Roasted Cherry Tomato Sauce

Roasted cherry tomatoes are the basis for this rich, thick, and flavorful Roasted Cherry Tomato Sauce that is perfect over pasta. Freezes well. Great use for excess cherry tomatoes.
Course Condiment, Side Dish
Keyword cherry tomato sauce, roasted cherry tomato sauce, tomato sauce
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 5 lbs cherry tomatoes, any variety, washed and dried, stem ends removed
  • 1-2 tbsp olive oil
  • Sea salt and freshly cracked pepper
  • ¾ tsp ground nutmeg
  • 1 – 1¼ tbsp balsamic vinegar (optional)
  • 2-3 tbsp olive oil
  • Scant 2/3 cup shallots, finely chopped
  • ½ cup celery, finely chopped (apx. 1 stalk)
  • ½ cup carrot, finely chopped
  • 1/3 cup green pepper, finely chopped
  • 4-5 garlic cloves, minced
  • 1 – 5.5oz can tomato paste
  • 1½ tbsp pure maple syrup
  • ½ cup red wine (optional)
  • 2 – 2½ tsp dried parsley, chopped (or apx. 2 tbsp chopped fresh)
  • 1 tsp dried Italian seasoning
  • 1¼ tsp dried basil (or apx. 1 tbsp finely chopped fresh)
  • 1 tsp dried oregano (or apx 1 tbsp chopped fresh)
  • ¼ tsp dried thyme (or apx 1 tsp chopped fresh)
  • ½ tsp dried rosemary, crushed (or apx ½ tbsp chopped fresh)
  • 1/16 tsp ground cloves
  • Sea salt and cracked pepper, to taste

Instructions

  1. Preheat oven to 400°F.
  2. Place tomatoes, single layer on rimmed baking sheets or 9”x13” baking pans. Drizzle with olive oil, tossing tomatoes to coat all sides. Sprinkle with sea salt, pepper, and nutmeg. Drizzle lightly with balsamic vinegar. Place in oven, uncovered, and roast for 35-45 minutes, until tomatoes shrivel, and start to burst and break down somewhat. Remove from oven and cool for about 30 minutes.
  3. Meanwhile, heat olive oil in skillet. Add the shallots, celery, carrot, green pepper, and garlic cloves. Cook over medium heat for 6-7 minutes, until vegetables are softened.
  4. Working in batches, process the roasted tomatoes and their juices along with the sautéed vegetables in blender or food processor until smooth. If removal of all seeds is desired, pass the puréed mixture through a wire mesh sieve positioned over small clean stock pot. Using the back of a large spoon or a rubber spatula, gently press down on the tomato mixture to push it through the sieve. Discard the seeds and any remaining bits of tomato skin.
  5. Place stockpot on low heat and add the tomato paste, maple syrup, red wine, and spices. Stir well and increase heat to medium low. Stir frequently to avoid mixture sticking to pot. When mixture starts to show signs of bubbling, reduce heat to low simmer and let mixture cook slowly for 40-60 minutes to allow flavors to develop. Stir frequently.

  6. Serve immediately over hot cooked pasta or refrigerate up to three days. For longer storage, freeze in airtight containers or zippered freezer bags of desired serving size. Note that canning of this sauce is not recommended.

Recipe Notes

Yield: Apx 1 litre

 

 

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