Roasted Cherry Tomato No-cook Recipe
This roasted cherry tomato sauce is not just easy and quick to prepare, but it’s also incredibly tasty and versatile. Give it a try tonight as the perfect addition to your dinner table, whether you're dressing up a pasta dish, spooning it over grilled chicken, or dipping your favorite chips. It’s especially ideal for casual dinners or when you need a quick sauce that impresses without any fuss.
Equipment
- 1 Baking sheet
- 1 Immulsion blender
- 1 Sharp Knife
- 1 Cutting Board
Ingredients
- 8.8 oz cherry tomatoes halved
- 8 cloves garlic peeled
- 3 tablespoons olive oil
- 1 teaspoon Italian herb mix such as oregano, basil, marjoram
- 1 purple onion sliced into strips
- 1 teaspoon salt
- 1 teaspoon brown sugar
- A pinch of black pepper
Instructions
- Heat your oven to 400°F to get it ready for roasting.
- Place the halved cherry tomatoes, peeled garlic cloves, and sliced onion on a roasting pan that has been generously coated with olive oil.
- Sprinkle the Italian herb mix, salt, brown sugar, and black pepper over the vegetables.
- Put the tray in the oven and roast for about 30 minutes until everything is beautifully caramelized and juicy.
- Transfer the roasted vegetables and all their juices into a suitable container and blend with an immersion blender or in a food processor until smooth.