Roasted Cherry Tomato Sauce
Bubba Durand

Are you stuck with too many cherry tomatoes? This sauce can be used as a pizza sauce, as a spaghetti sauce, and in any recipe that calls for tomato sauce. It freezes beautifully.

4 pounds cherry or grape tomatoes (or a mix of both)
1 T olive oil + extra to oil the sheet pan
kosher salt
black pepper

Preheat oven to 400.
Lightly oil a rimmed baking sheet.
Add tomatoes to the baking sheet and drizzle with olive oil. Roll tomatoes to coat.
Season with salt and pepper.
Bake at 450 for 20 - 30 minutes or until tomatoes are soft and lightly charred in places.

Add tomatoes and any accumulated juice to a blender. Blend until smooth.

Makes about 3 1/2 cups sauce.

For pizza:
If sauce is too thin, cook down in a wide, shallow skillet until thick.
Let cool before topping pizzas.

The Johnson Family Cookbook