Ok, so I am totally doing this.
It is indeed July, and I, being who I am, have turned on my oven.
I am roasting something. Seriously. Roasting something in July.
I am just so backwards when it comes to following seasonal cooking rules.
This sauce is so worth it. It is worth smoking out my kids and husband from the house and into the yard with their cries on how hot the house was with the oven on. It was worth every minute.
You may recall my love of tomatoes {and cheese}. This savory, delicious sauce fits right in there.
It is a simple dish… so that kinda makes it perfect for summer…right?
The thing I loved about this sauce the most was how versatile it was. We used it to top crusty whole grain bread along side our grilled salmon. It could also be used as a flavorful sauce tossed with pasta, a perfect mix with some roasted potatoes or even a topping to some creamy scrambled eggs. If you make these once, warn the family. You may be turning on the oven a lot this summer.
Roasted Tomatoes with Sage
4 cups cherry tomatoes (I like using a mix of colors)
1/2 cup red onion, very thinly sliced
3 tblsp chopped fresh sage
4 garlic cloves, thinly sliced
3 tbslp olive oil, divided
1 tablespoon red wine vinegar
1 tsp salt
1/2 tsp fresh ground pepper
Preheat oven to 450 degrees. Combine tomatoes, onion, sage, and garlic in a l3x9 roasting pan. In a small bowl, combine 1/1/2 tbslp olive oil, red wine vinegar, salt and pepper and whisk together. Drizzle over tomato mixture and toss to combine. Roast about 15 to 20 minutes, stirring once about halfway through the cooking process. Remove from oven and stir, lightly mashing the tomatoes. Drizzle remaining olive oil over the top. Serve warm over pasta, potatoes or eggs, or use as a topping for crusty bread.
Top with parmesan, toasted pine nuts or more sage for an extra flavor punch.
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