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Slow-Roasted Tomato Sauce

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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.

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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

Details

Preparation

Step 1

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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