Cherry Tomato Sauce

This mouthwatering red sauce is perfect for pasta, pizza, and so  much more. It’s also freezer-friendly, meaning you can double the recipe  and use it year-round!

It’s quick, insanely easy, and stores for months at a time. No  canning or special equipment needed! It’s all done in one big pot and a  blender. That said, I recommend making extra because this cherry tomato  sauce is useful in far more than just pasta.

Ingredients: – Cherry tomatoes – Olive oil – Salt and pepper – Onion  – Cloves garlic  – Oregano – Bay leaves – Red pepper flakes

Step-by-Step

Follow our instructions for best results!

Place cherry tomatoes (whole) in a large  sheet pan. Drizzle with about 1/4 cup of olive oil,  and season with salt and pepper. Bake for 45  minutes.

1

In  a large dutch oven or add remaining oil. When oil is hot add  in onions and garlic, sautéing. Add oregano, red pepper flakes, roasted cherry tomatoes and bay  leaves. Cook for 15-20 minutes.

2

Remove bay leaves. Transfer  to a blender and process until sauce is creamy and there are no chunks  left. Alternatively you can use an immersion blender.

3

Transfer sauce to a jar and store in the fridge for up to 1 week. Alternatively you can freeze for up to 3 months.

4

For more healthy  and wholesome  recipes follow  gardeninthekitchen.com