A week and a half ago, Kyle’s parents came up to visit us. They hadn’t seen our new apartment yet and wanted to visit. I was so excited for them to come because for one, I love Kyle’s parents and two, they always bring food!
Kyle’s mom Susie arrived with two huge tupperwares full of oatmeal and chocolate chip cookies. I think I ate 10+ cookies a day for 5 days until they were all gone… I just can’t stop when it comes to cookies!!
They also brought gallon bags of fresh cherry tomatoes from the garden! I don’t think anything is better than fresh summer produce, and little sweet cherry tomatoes are so delicious- they just taste like summer!
But, there were so many tomatoes I was worried they would go bad before we had a chance to eat them all. So, I made a cherry tomato pasta sauce and it turned out so well, I have to share the recipe with you!!
Roasted Cherry Tomato Sauce
- 2 lbs cherry tomatos
- 1/4 cup olive oil
- 1/2 shallot
- 3 cloves garlic
- 1 tbs dried oregano
- 1 tbs dried basil
- 1 tsp red pepper flakes
- salt and pepper
Slice your cherry tomatoes in half and spread them out in a glass baking dish, I used a 9 x 13. Next, chop up your shallot and garlic into finely minced pieces and add to the baking dish. Pour in 1/4 cup olive oil. Add red pepper, herbs, and salt and pepper to taste- don’t be shy with the salt and pepper!!
Mix it all up so the olive and herbs are distributed throughout the tomatoes. Roast at 375F for 50 minutes, stirring every 15 minutes or so.
The tomatoes will get super juicy.
Let the mixture sit and cool for 10 minutes or so. Then, pour it into your blender and blend for about 30 seconds until you’ve reached a consistency you like. Kyle prefers his sauce to be more smooth and less chunky, so I blended a bit more.
I cooked up some gluten free penne pasta (I’d never tried gluten free pasta and wanted to give it a go- it was good!). Then, I sautéed some kale in a pan with olive oil and salt and pepper for just a few minutes until it was wilted. I tossed the pasta, sauce, and kale, and then topped it with feta cheese and some kalamata olives.
Lastly, I browned some pre-made chicken meatballs I had picked up at the grocery store.
This dinner was GOOD!!!
If you have excess tomatoes this summer, I definitely recommend roasting them and making a sauce 🙂