Roasted TOmato sauce from Cherry Tomatos
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Takes 1.5 hrs and makes 2 quarters

- 2-3 lb cherry tomatoes (stems removed)
- 1/4 cup olive oil
- 1 large yellow onion diced
- 1 tbsp fresh garlic minced
- small handful of fresh basil leaves
- 3-4 sprints fresh thyme (stems removed)
- salt + pepper to taste

Instructions
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1) Preheat oven to 400
2) Toss tomatos with just enough olive oil to lightly coat + spread in even layer on rimmed sheet or baking dish. Roast 25-30 min until tomatoes burst just start to shrivel
3) Meanwhile, ad 1/4 cup olive oil to sauce pot, head med-high until oil shimmers. Add onions + cook stiring occassionally until soften (4-5 min)
4) Add garlic, stir + cook until garlic golden (few min)
5) Add tomatoes (and all liquid in pan), add herbs, add salt/pepper. Stir to combine
6) Turn heat to low and partially cover and let simmer 25 min to 1 hr. Stir infrequently as it cooks
7) Remove from heat and let cool 10-15min. Put in blender or use immersion blender to get to desired consistency
NOTE: Add water (idealy pasta water) a tablespoon or two at a time if too thick.
8) Pour into jars. Keeps a week in fridge or 3 mth in freezer


Source:forkknifeswoon.com