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Roasted Cherry Tomato & Sage Sauce
EatingWell Test Kitchen
“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.”
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
1Preheat oven to 450°F.
2Combine 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.
3Lightly 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.