Roasted Cherry Tomato Sauce

• 5 cups Fresh Cherry Tomatoes (butt Cracks Welcome!)
• 1 whole Onion, Rough Chopped
• 2 stalks Fresh Rosemary (generous!)
• 2 stalks Fresh Oregano (generous!)
• 4 cloves Garlic, Smashed
• 2 Tablespoons Capers
• 1/4 cups Whole Pitted Kalamata (or Your Favorite) Olives
• 1 Tablespoon Extra Virgin Olive Oil
• 1 pinch Kosher Or Sea Salt, To Taste
• 1 pinch Fresh Ground Pepper
• 1 pinch Sugar, Large Or Small Depending On Ripeness Of Tomatoes
• 1 Tablespoon Red Wine (a Big Robust Cabernet Is Nice)
• 1 cup Canned Crushed San Marzano Tomatoes (use The San Marzanos If You Can! Dee-lish)

1. Preheat oven to 375 degrees (F).
2. Spread cherry tomatoes, onion, herbs, garlic, capers and olives in a single layer in a baking dish. Drizzle with olive oil and sprinkle with salt, pepper and sugar.
3. Roast for about 15-20 minutes, then give the boys a stir.
4. Continue roasting for another 25 minutes (or so) till onions and tomatoes are soft.
5. Remove the herb stems, toss everything else in a blender with the San Marzano tomatoes and wine, and give it a whirl till quasi-chunky or totally smooth - whatever makes your eyes blink when it comes to tomato sauce.
6. Taste and adjust flavor with salt, pepper and/or sugar. Use with pasta, meats, or as a base for soup.

fresh cherry tomatoes, onion, rosemary, oregano, garlic, capers, ubc, olive oil, kosher, fresh ground pepper, sugar, red wine, tomatoes

Taken from tastykitchen.com/recipes/condiments/roasted-cherry-tomato-sauce/ (may not work)