Roasted Cherry Tomato Sauce contributed by Lorraine
-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.