I like to make big batches of this sauce when I have bowls full of cherry tomatoes sitting on the counter. It’s great as a pasta sauce with a dollop of ricotta or mascarpone cheese on top, and a sprinkling of basil.
makes four pint size mason jars ( each jar is good for a 1/2 pound of pasta )10 cups cherry tomatoes ( a mix of red and yellow makes the sauce quite pretty)
1 1/2 cups olive oil
freshly ground black pepper
1 cup chopped Vidalia onion
1/4 cup finely chopped garlic
Toss the cherry tomatoes with 1 cup of the olive oil and plenty of salt and pepper. Roast for 1 hour in a 375 degree oven on two baking sheets. Meanwhile, heat the remaining 1/2 cup oil in a large pot over medium heat. Add the onion and garlic, and cook, stirring occasionally, until tender, 8-10 minutes. When the tomatoes are done, add them to the pot, season with additional salt and pepper to taste, and cook for 3-5 minutes more.