Roasted Cherry Tomato Sauce

Monday, I realized I’d accumulated two weeks’ worth of Local Box cherry tomatoes. What deliciously good news! I lined those babies up in a pan, tossed them with olive oil, a sprinkle of salt and pepper, and a few unpeeled garlic cloves. Then I roasted them in a 400° oven until they were molten and beginning to brown – more than an hour, but less than two. They cooled on the counter and I picked out the garlic cloves and peeled them, then whizzed the whole thing to a sauce, adding a handful of basil leaves, with my immersion blender. (A food processor works great, too.) I added a bit of olive oil to loosen the consistency, then poured over hot pasta and topped with fresh-grated parmesan cheese. Eating doesn’t get much better than this!


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