Roasted Cherry Tomato Pasta Sauce
This isn't going to be the longest post ever, but I wanted to share a recipe that we've been enjoying over the past month or so. Because we planted two types of cherry tomato plants this year, we've had an abundance of production and weren't sure what to do with them. We can only make so many tomato-cucumber salads and eat so much salsa or pico de gallo with nachos or tacos. The default thing to make with tomatoes when you tell people you have too many is...make sauce! I never considered using cherry tomatoes in sauce before because normally one blanches and peels tomatoes before making the sauce. The reason for this is because the skins of tomato won't break down if you're just simmering them. Having to peel hundreds of little tomatoes sounded awful, that was until I found many recipes that called for roasting them first. Roasting is probably my favorite form of cooking behind baking. You can make virtually anything taste good by drizzling on some olive oil, sp