Roasted tomato pasta sauce

Just before we vacationed 2 weeks ago, I had a lot of cherry tomatoes that were going to go bad if they were not eaten soon.  After some thought I decided to prepare an oven roasted sauce that I could freeze until needed. When my daughter was home from University for a few days last week she loved this sauce with pasta so much that she asked me to blog it for her.  We made this batch together, and it is definitely an easy, tasty, keeper recipe.  Made with all fresh, wholesome ingredients this recipe is so full of flavor that you do not miss the meat when eaten with a protein enriched noodle of your choice. Top it off with grated cheese for vegetarians, or toasted nuts for vegans, or enjoy on its own.

Emmy Saldanha, this blog is written especially for you and I just loved cooking this with you by my side. Love you!

Ingredients

1 pint saladette tomatoes ( cherry, Roma or any fleshy tomato will do)
5 cloves garlic finely chopped
1 medium onion  chopped
about 5 fresh basil leaved chopped
1 tablespoon of olive oil
fresh grated Parmesan cheese ( leave out for vegan diets)
salt and pepper to taste

Method

Preheat the oven to 400 F
Put all the ingredients into a bowl with the olive oil.  Stir to mix the oil in.

Line a baking sheet with foil.  Spray with cooking oil.  Add the ingredients and spread to even out.

Put in oven for about 10 minutes.  Stir after 5 minutes and add 1 tablespoonful of water and return to oven. Remove when the tomatoes are softened completely.

Mix with pasta of your choice and serve with Parmesan cheese.
You can also add some fresh basil when serving.
Note:  Can be frozen for later use.