Ingredients
- 1 400g can cherry tomatoes
- 2 pints cherry tomatoes
- 1/3 cup (80ml) olive oil
- 1 teaspoon sea salt
- ½ tsp. freshly ground black pepper
- 1 brown onion (150g), chopped finely
- 3 clove garlic, crushed
- 2 tablespoon tomato paste
- Pinch of brown sugar
- 1/4 cup loosely packed fresh basil leaves
- Freshly grated Parmesan (for serving)
Steps
- Preheat the oven to 200
- Toss the tomatoes (both fresh and canned) with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Season with salt and pepper, to taste. Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.
- Meanwhile, add olive oil to a heavy-bottomed sauce pot. Heat over medium heat until the oil begins to shimmer. Add the onion and cook, stirring occasionally, until it begins to sweat and soften.
- Add the garlic, stir to combine, and continue cooking for another few minutes until the garlic is golden.
- Add the roasted tomatoes (including all of the cooking liquid in the pan), tomato paste, sugar and stir to combine.
- Turn the heat down to low, partially cover the pot with the lid (leaving about a 1-inch gap) and let simmer for at least 25 minutes – and up to an hour – stirring infrequently as the sauce cooks.
- Remove the pot from the heat and let cool for 10-15 minutes.
- Option: Transfer the sauce to a blender (or use an immersion blender) or use a potato masher and blend until the sauce reaches your desired consistency.
- Stir through the basil.
