MY FRESH HOMEMADE CHERRY TOMATO SAUCE with my FLAVOR SPICES!

Few weeks ago, I posted My PASTA SAUCE. This summer I got a ton of cherry tomatoes from my garden. Since I didn’t want to waste any, I decided to do other things with them instead of using them only for salads. So, today, I decided to post My CHERRY TOMATO SAUCE. I can use it to cook several things such as in pasta, roasted chicken, meatballs, (well, you get the drift), or in any dish you want that tomato flavor. BOOM!
 
It is simple and packed with flavor. You probably have most of the ingredients at home, like olive oil, garlic, the herbs of your choice and in my case, I already ran out of my garden basil, so I used my Cuban Oregano and rosemary, smile. It tastes delicious!
 
Category:  HACK
Approx. Prep and Cook Time:   15 Minutes
Approximate Cost:    $1.50
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 1 to ½ cups
 
INGREDIENTS
2 ½ cups cherry tomatoes from my garden, (rinsed, stems removed) (0)
½ large yellow onion, (cut in ½ inch pieces) (.30)
1 small head of fresh garlic, (broken up) (.30)
¼ to 1/3 cup of my Basting Olive Oil or the one of your choice (plus more for roasting) (.50)
4 to 5 leaves of CUBAN OREGANO (or fresh basil leaves, no stems) (.10)
1 or 2 springs of fresh rosemary leaves, (removed from stems) (.10)
2-3 sprigs, fresh Cilantro, (stems removed) (.10)
Salt and freshly-ground black pepper to taste (.10)
 
DIRECTIONS

• Preheat the oven to 400℉.
• Prep the tomatoes and toss with my basting olive oil to lightly coat, spread out in an even layer onto a rimmed sheet pan and roast for 20-25 minutes, until the tomatoes look golden. Remove from the oven, cover loosely with aluminum foil, then set aside to sweat.
• Meanwhile, add enough basting oil about 2 tbsp. to a sauce pot over medium-heat until the oil is warm enough. Add the onions and garlic stirring occasionally until they turn a bit golden brown, about 3 to 4 minutes. Then add the herbs and cook for just 1 minute until wilted.
• Add the roasted tomatoes (including all of the cooking liquid in the pan) stir to combine and then add salt and pepper to taste.
• Turn the heat now to low and cover the pot partially with the lid leaving a slight gap. Simmer for at just few minutes, stirring at least twice.
• Remove the pot from the heat and allow it to cool. Then, transfer the mix to a blender and blend until it reaches the consistency you like, you can leave it as is or strain it for a smoother sauce consistency.
• This sauce will keep up in your fridge for about a week and longer in the freezer.

  
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce