Slow-Roasted Tomato Sauce

This is a slow-roasted version of stove-top tomato sauce, and it’s Jam-packed with flavor. You’ll want to have it with everything — not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.

Slow-Roasted Tomato Sauce
Slow-Roasted Tomato Sauce

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound, 6 ounces cherry tomatoes

  • 3

    cloves garlic, smashed

  • 1/2

    cup extra-virgin olive oil

  • 2

    tablespoons balsamic vinegar

  • 1

    tablespoon fresh thyme

  • 2

    teaspoons packed light-brown sugar

  • 1

    teaspoon coarse salt

Directions

1. Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture. 2. Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.

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