Recipe created & written by Chef Crusco Catering in Austin, TX
Ingredients
- 2 lbs. Cherry Tomatoes – washed and dried
- 3 cloves garlic – smashed and roughly chopped
- ½ cup EVOO
- 1 tbsp. Balsamic Vinegar
- 1 tbsp. fresh Thyme – stems and leaves
- 2-3 Bay Leaves
- 1 tbsps. dried Oregano
- 1 tsp. Sugar
- Kosher Salt and fresh cracked Pepper – to taste
Directions
- Preheat oven to 325°F. Mix together tomatoes and garlic in a sheet pan or roasting pan lined with foil and parchment paper.
- Whisk EVOO, vinegar, thyme (leaves only), oregano, sugar, salt and pepper in a bowl.
- Once combined, drizzle over the tomatoes and thoroughly combine. Add several thyme stems and bay leaves too. Bake until tomatoes are softened and caramelized (roughly 1- 1.5 hrs).
- You can either serve as is (warm or room temperature) which is my favorite way to eat. Or you can remove the thyme stems and bay leaves and puree the tomatoes.
- Let sauce cool completely. Store in deli containers in the fridge for 1-2 weeks or frozen for 1-2 months. Enjoy!
- Serving ideas: any fresh or dried Pasta. It is also delicious combined with mayo for a sandwhich or as a dipping sauce. It is also great as a base for bruschetta, pizza, eggs and tomato soup.
