Library Recipe Exchange

Roasted Cherry Tomato Sauce contributed by Lorraine

Here is a recipe I usually I double or triple depending on how the cherry and grape tomatoes are doing that particular day in the garden. My family loves it served over pasta! I usually add the cooked, drained pasta right to the cooked tomatoes in the baking dish! Add plenty of freshly grated Parmesan cheese. This is based on a Martha Stewart recipe.


1 pound, 6 ounces cherry tomatoes (or a mixture of grape and cherry varieties)
3 cloves garlic, smashed
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme
2 teaspoons packed light-brown sugar
1 teaspoon coarse salt

1. Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.

2. Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.