Ingredients

The following ingredients have 4 Servings
  • cooking spray or olive oil mister
  • 2 lbs Roma tomatoes (cut into large chunks)
  • 6 cloves garlic (peeled)
  • 1/4 cup olive oil (divided)
  • 2 tbsp balsamic vinegar
  • salt (to taste)
  • 2 tbsp basil (fresh, chopped)
  • 2 tsp dried oregano (fresh, chopped )
  • 1/2 cup kalamata olives (sliced )
  • 2 tbsp capers (chopped )
  • pinch red pepper (optional)
  • pinch brown sugar (also optional)

Instruction

  • Preheat oven to 375°F. Spray a rimmed baking sheet with cooking spray or olive oil.
  • In a large bowl, toss together tomatoes, garlic, 2 tablespoons of olive oil, vinegar, and salt. Transfer contents of bowl to baking sheet and roast for 30 minutes, stirring every 10 minutes, or until tomatoes are softened and just beginning to caramelize. Allow to cool slightly.
  • Once tomatoes and garlic have cooled a little, transfer them to food processor. Add remaining olive oil and process until smooth. (For a chunkier sauce, pulse until sauce reaches desired consistency or skip the food processor and mash with a fork.) Stir in remaining ingredients and additional salt if needed. Serve over pasta.