Quick Roasted Tomato Sauce

• 2 pints Cherry or grape tomatoes
• 3 Cloves of garlic, diced
• 2 Small shallots, roughly chopped
• 3 teaspoons Olive oil, divided
• Salt and pepper to taste
• 2 teaspoons Butter (optional)
• Fresh parsley and basil, chopped (optional)

1. Preheat oven to 400 degrees. Toss cherry or grape tomatoes with 1 tsp olive oil, salt and pepper. Roast for 15-20 minutes, until they are soft, slightly browned in spots, and begin to split open.
2. Heat butter, if using, and remaining olive oil in a frying pan over low heat (large enough to hold the tomatoes once they are done roasting). Saute garlic and shallots for 3-5 minutes (watch closely to ensure your garlic does not burn).
3. Remove the tomatoes from the oven and carefully (with an apron if you care about what you are wearing) smash the tomatoes that did not split open to let out all of the delicious juices with a fork or the back of your spatula. Add the tomatoes to the frying pan and cook for another minute or two.
4. Serve over pasta and top with herbs, if using, or as desired (see cooking notes above for ideas).

pints, garlic, shallots, olive oil, salt, butter, parsley

Taken from food52.com/recipes/71197-quick-roasted-tomato-sauce (may not work)