So I was trolling Yahoo! Food and came across this recipe for a slow roasted tomato sauce. With nothing better to make, I decided to try it. I realized half way through that I had no meat to pair with it, and was super close to running to the market to pick up something, but ended up doing something more unbelievable…leaving it a vegetarian meal. Both proud and disappointed at the same time, this meal was decent, but not what I expected. I followed the recipe exactly, but it ended up being a little too sweet for my taste (maybe less balsamic next time), or adding meat (the salt from meat would probably even it out).
Ingredients
- 1.5 lbs cherry tomatoes
- 3 cloves garlic, smashed
- 1/2 cup EVOO
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme
- 2 teaspoons packed light-brown sugar
- 1 teaspoon coarse salt
Instructions
- Mix tomatoes and garlic in a baking dish
- Mix EVOO, balsamic, thyme, brown sugar, and salt in a bowl
- Pour mix over the tomatoes
- Bake at 325 degrees for about an hour
So after they were baked/roasted, I honestly did not know what to do with them. I tried to break the tomatoes and mix them to make a sauce, but while the tomatoes broke, the skins didn’t really reduce. So I ended up putting a few of the tomatoes in the food processor and pulsing it a bit to make a sauce that I could mix with my spaghetti. Overall, it was like I said earlier – not what I expected, but I would definitely try it again with a few adjustments.
Chivalrous Cooking 
Sooooo tasty!
Delicious! 🙂
Looks delicious! It may have been ok to not break the tomatoes. I’ve seen a Italian dishes without any sauce, just EVOO and whole tomatoes.
What kind of cheese do you recommend for this dish?
I thought about that, but wasn’t sure. Once I broke them, it was too late to go back though. I used parmesan. I would definitely recommend a cheese on the saltier side since it came out so sweet. Let me know how it goes if you give it a try!
I love this site, especially since they are made-from-scratch and in your own home! A+ for health and creativity.
I’ve used plum tomatoes before to make a pasta sauce, just simply simmered in a pot and blended to make pasta sauce. The skin is fairly thin. But the roasted tomato idea is perfect as an addition. And whole wheat pasta of course.
Thanks for the suggestion! Maybe next time I’ll use plum tomatoes.
I need to try this 🙂
Yeah! Let me know how it turns out!
Your pictures make me hungry! 🙂
Looks delicious:) feel like tasting
Maybe the brown sugar made it too sweet. Balsamic can be quite sweet. Or maybe try a sharper cheese like Romano?
Yeah, those are all good ideas. I’ll definitely give them a try when I attempt this sauce again at some point. If you happen to try it with those changes, let me know how it goes please!