Most of us with gardens have lots of cherry tomatoes piling up on the kitchen counter come September- this is an easy sauce to make with them and it freezes really well, so I always make big batches to last through the winter!
makes about 8 cups of sauce
10 cups cherry tomatoes ( a mix of two or three colors is always nice! )
1 1/2 cups olive oil
freshly ground black pepper
1 cup chopped yellow onion
1/4 cup finely chopped garlic
2 tablespoons unsalted butter
Combine the cherry tomatoes with 1 cup of the olive oil and a generous amount of salt and pepper. Divide between two baking sheets and roast in a 375 degree oven for 1 hour. Remove from the oven and set aside. In a large pot, heat the remaining oil with the butter over medium heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is very tender, about 10 minutes. Add the tomatoes and any charred bits from the bottom of the baking sheets to the pot, raise the heat to medium, and cook for 3-5 minutes more. Season to taste with additional salt and pepper.