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Roasted Cherry Tomato Sauce
Roasted Cherry Tomatoes
Photo: Cherry Tomatoes, David MacTavish, Hutchinson Farm Kitchen, Burlington, ON, August 27 2017
This is, hands down, our favourite tomato sauce of all time.

  • Ingredients

    Don't worry about exact proportions, it doesn't matter

    2 heaping pints cherry tomatoes
    1 clove garlic minced
    1/3 cup shallots chopped
    1 tbsp Olive Oil
    A pinch of salt

    Preheat oven to 400F
    Place cherry tomatoes, garlic, and shallots in a baking dish so that the tomatoes are about 2" deep
    Drizzle olive oil over top, add a pinch of salt. Stir (we use our hands) to coat all of the tomatoes with oil.
    Bake until the top of the cherry tomatoes have turned brown. This may take about an hour and a half. As long as the tomato skins don't turn black, you're good!

  • Serving
    Add freshly chopped basil (about 1/4 cup) and freshly ground Parmesan. Serve on pasta of course, but it is fine by itself!
    Serves 4

  • Assorted Stuff
    -you can substitute onions for the shallots, but our Zebrune shallots are so good. If you've never tried them, you are missing out.
    -you'll probably want to double the recipe at least
    -we use our heirloom garlic. Music or Kostyn's are our go to varieties.
    -freezes beautifully, and is a delight when our fresh tomatoes are but a distant memory
    -all the ingredients are grown and available at our farm except the olive oil, salt, Parmesan, and pasta!