Roasted Cherry Tomato Sauce - Cooking Like Kate

Preheat your oven to 400°F (200°C).
On a baking sheet lined with parchment paper (if not nonstick), place the cherry tomatoes, garlic cloves, and quartered shallots.
2 lbs cherry tomatoes, 4 cloves garlic, 2 shallots
Drizzle with the olive oil and sprinkle with salt, pepper, and red pepper flakes (if using). Toss to coat everything evenly.
1/4 cup extra virgin olive oil, 1 tsp salt, 1/2 tsp red pepper flakes, 1/2 tsp freshly ground black pepper
Roast in the preheated oven for 25-30 minutes, or until the tomatoes are bursting and slightly caramelized, and the shallots and garlic are soft and golden. Remove from the oven and let cool slightly.
Transfer the roasted cherry tomatoes, garlic, and shallots to a blender or food processor. Add the fresh basil and oregano leaves.
1/4 cup fresh basil leaves, 2 tbsp fresh oregano leaves
Blend until smooth. If the sauce is too thick, you can add a bit of water or vegetable broth to reach your desired consistency. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve immediately with your favorite pasta or however you choose to enjoy this Roasted Cherry Tomato Sauce.

@cookinglikekate
Roasted Cherry Tomato Sauce - Full recipe at CookingLikeKate.com
♬ Trendsetter - Connor Price & Haviah Mighty

Tomato Variety: Ripe cherry tomatoes are ideal for a sweet and rich flavor, but grape or plum tomatoes can be used as substitutes.
Wine Option: For added depth, you can splash a bit of white wine on the baking sheet before roasting.
Consistency Adjustments: If the sauce is too thick after blending, stir in a bit of reserved pasta water or vegetable broth to reach your desired consistency.
Storage Tips: The sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat thoroughly before serving.
Serving Suggestions: Pair with pasta, use as a pizza base, or serve with grilled vegetables. Consider adding a drizzle of extra virgin olive oil for extra richness.