Slow Roasted Tomato Sauce


  • 1 lb 6 oz cherry tomatoes
  • 3 cloves garlic, smashed
  • 1/2 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh thyme
  • 2 tsp packed light-brown sugar
  • 1 tsp coarse salt


  1. Preheat oven to 325 degrees. Mix together tomatoes adn garlic in a nonreactive 9 x 13 inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
  2. Bake until tomatoes are softened and carmelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.