Roasted Cherry Tomato Sauce - It's Not Too Late

Quick!
As fast as you can, get to a farmer's market and buy up the last of the Sungold cherry tomatoes. And don't bother being polite by leaving some for anyone else (unless it's me).

You MUST make this sauce.
And if it's too late in the season - oops, my bad - save the recipe and make it next year.

The nice lady at the stand I frequent asked me what I was going to do with the 4 pints of Sungolds I bought. Aside from snacking on them for the candy-sweet goodness they possess, I make this sauce.
I serve it on pasta, but it would also be awesome as a kind of bruschetta on grilled bread.

It's not really even a recipe. No measuring or precise timing. Do it.
Now.

Roasted Cherry Tomato Sauce

Several pints cherry tomatoes, preferably Sungold (but any will work)

2-3 cloves chopped garlic

olive oil

dried breadcrumbs or panko

grated Parmesan cheese

fresh basil

salt and pepper

Preheat oven to 350 degrees.
Place tomatoes and chopped garlic, in one layer, on a rimmed baking sheet.
Sprinkle generously with olive oil, using about 2 tablespoons. Roll tomatoes around so they are thoroughly covered with oil.
Put in the oven and bake about 10 minutes.

When tomatoes start to burst, remove from oven. Add about 1/2  to 3/4 cup bread crumbs or panko (depending on how many tomatoes you have) and about 1/2 cup cup Parmesan. Mix well.

Put pan back in the oven. Cook about 15 minutes longer, stirring occasionally.
Remove from oven. If sauce looks very soupy, add a bit more bread crumbs and put it back in the oven for another 5 minutes.

When all the tomatoes have burst and they look thickened and slightly colored, remove from oven. Stir in some chopped fresh basil and season with salt and pepper.


I often make this and freeze for later in the fall or winter, when good tomatoes are just a tasty memory.