There are endless ways to use this sage-flecked roasted cherry tomato sauce recipe: serve with baked fish, spread it on a panini or simply toss it with whole-wheat pasta for an instant, quick and flavorful dinner.
Nutrition per serving may change if servings are adjusted.
2 pints cherry tomatoes
1 medium onion, thinly sliced
4 cloves garlic, minced
¼ cup chopped fresh sage
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red-wine vinegar
½ teaspoon salt
¼ teaspoon freshly ground pepper
Preheat oven to 450°F.
Combine tomatoes, onion, garlic, sage, 1 tablespoon oil, vinegar, salt and pepper in a 9-by-13-inch metal pan. Roast, stirring once halfway through, until the tomatoes and onion are tender, 15 to 20 minutes.
Lightly mash the tomatoes to release their juices. Stir in the remaining 2 tablespoons oil. Serve warm.
Make Ahead Tip: Cover and refrigerate for up to 3 days; reheat before using.
93 calories;7 g fat(1 g sat); 2 g fiber; 7 g carbohydrates; 1 g protein; 18 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 857 IU vitamin A; 16 mg vitamin C; 26 mg calcium; 0 mg iron; 200 mg sodium; 278 mg potassium