Cherry Tomato Sauce
Cherry Tomatoes, David MacTavish, Hutchinson
Farm Kitchen, Burlington, ON, August 27 2017
|This is, hands down, our
favourite tomato sauce of all time.
Don't worry about exact proportions, it doesn't
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!
Add freshly chopped basil (about 1/4 cup) and
freshly ground Parmesan. Serve on pasta of course,
but it is fine by itself!
-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
-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