Roasted cherry tomato pasta sauce

from the kitchen of Melendy Miller of Plainview, Minnesota


Cherry tomatoes

1 onion


Fresh oregano, basil or cilantro

Olive oil

Balsamic vinegar



Other seasonings as desired

Take cherry tomatoes and half or quarter them, depending on their size, and cover a 12-by-16 baking sheet. Chop up one onion on top and add some peppers. Add fresh oregano, basil or cilantro and whatever other seasonings you want. Drizzle olive oil and balsamic vinegar on top and season with salt and pepper. Roast in an oven at 400 degrees for about one hour. After an hour, take them out of the oven, heat them in a pot on the stove and use a stick blender to puree. Once blended and cooked, put it in jars and can.


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