This is one of my all-time favorite ways to make tomato sauce. You don't even have to wait for summer when tomatoes are in season, because by roasting the tomatoes their sweetness is enhanced!
Author: Alicia Shaw
Serves: 4 servings
Ingredients
5 cups cherry tomatoes
1 tablespoon and 1 teaspoon olive oil, divided
salt and pepper
1 tablespoon butter
1 small yellow onion, diced
3 cloves garlic, minced
½ cup white wine (I use Chardonnay)
3 tablespoons fresh basil, chopped
Instructions
Heat oven to 425 F.
Toss tomatoes with 1 tablespoon olive oil, salt and pepper. Bake for 15-20 minutes until the tomato skins have popped and their juices are releasing.
By now the tomatoes should be done. Add them and all of their juices to the pan with the onions. Turn down the heat and simmer on low for about 10-15 minutes until the juices thicken. Turn off the heat and stir in the basil.