Thick Roasted Cherry Tomato Sauce
makes about 4 cups of sauce
4-6 cups cherry tomatoes
2 T olive oil
4 sprigs fresh rosemary
3 T extra virgin olive oil
2 cups diced red bell pepper
2 cups diced onion
2 cups rich, flavorful chicken stock
1 bay leaf
2 T each chopped fresh oregano, Italian parsley, and basil
1 T butter
Preheat oven to 425ºF
Toss 2 T olive oil with cherry tomatoes. Arrange tomatoes on a baking sheet and place in the oven for 20-30 minutes, or until tomatoes have collapsed and begun to caramelize. Remove rosemary sprigs and set aside.
Saute bell pepper and onion in olive oil until tender and just beginning to brown. Add chicken stock and bring to a boil. Add bay leaf and roasted cherry tomatoes. Reduce heat and allow to simmer for 25-30 minutes.
Remove bay leaf. Puree sauce in a blender or in the pot with an immersion/stick blender until relatively smooth. Return to the stove and allow sauce to simmer for an additional 15-20 minutes, or until the sauce has reduced and thickened slightly. Remove from heat. Add oregano, parsley, and basil. Stir in butter.
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