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Roasted Cherry Tomato & Sage Sauce

May/June 2013

Your rating: None Average: 3.8 (4 votes)

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.


Roasted Cherry Tomato & Sage Sauce Recipe

Makes: About 3 cups

Active Time:

Total Time:

Ingredients

  • 2 pints cherry tomatoes
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh sage
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. Preheat oven to 450°F.
  2. 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.
  3. Lightly mash the tomatoes to release their juices. Stir in the remaining 2 tablespoons oil. Serve warm.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days; reheat before using.

Nutrition

Per 1/2-cup serving: 93 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 200 mg sodium; 278 mg potassium.

Nutrition Bonus: Vitamin C (26% daily value), Vitamin A (17% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 1/2 fat


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Recipe Categories

Total Time
30 minutes or less
Servings
6
Preparation/ Technique
Roast
Ethnic/Regional
Italian
Ease of Preparation
Easy
Publication
May/June 2013

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