Then, at the SLU farmer's market today I found some some wild mushroom ravioli. An idea started coming together. I'll make a sauce! It's a super easy, super flavorful little sauce. Bold, sweet flavor, in about 16 minutes!
Roasted Cherry Tomato Sauce (for two)
- a pint of cherry tomatoes - the riper the better
- olive oil
- balsamic vinegar
- 2-3 cloves chopped or pressed garlic (if you'd like a bit stronger garlic you could slice it instead)
- salt & pepper
- fresh thyme
Get your knife nice and sharp and slice the cherry tomatoes in half. Put the halves in a small mixing bowl with enough olive oil to coat them (not too much is needed) and about the same amount of the balsamic vinegar. Add the garlic and salt & pepper to taste. Gently toss the tomatoes, coating them with the mixture.
Transfer the tomatoes to a rolled edge baking sheet pan (otherwise known as a jelly-roll pan). I had them all facing cut-side up, but not sure if that really matters. Drizzle any liquid that might be in the bowl over top of the tomatoes. Lay a few sprigs of fresh thyme over the top of the tomatoes and put them in the oven. Check them after about 15 minutes. They should look very soft, some will probably have collapsed.
When they're done cooking take them out of the oven and pick the thyme sprigs off the top. Run the thyme through your fingers to take the leaves off the sprigs, then sprinkle the leaves over the tomatoes.
Voilà, it's done! You can spoon the mixture directly over the pasta of your choice (make sure to get all the good bits off the pan!), or it'd make an incredible bruschetta.
