Roasted Tomato Sauce
Ingredients
14 oz (1 pint) cherry tomatoes1 Tbsp extra-virgin olive oil
Coarse Salt
Freshly Ground Black Pepper
1 tsp Balsamic Vinegar
Instructions
Heat oven to 400⁰. Arrange 14 oz (1 pint) cherry tomatoes in a 9 x 13 inch baking dish. Drizzle with 1 Tbsp extra-virgin olive oil and season with coarse salt and freshly ground black pepper. Roast until tomatoes start to burst, 20 to 25 minutes. Transfer tomatoes and juices to a bowl and stir in 1 tsp balsamic vinegar. Serve warm or at room temperature.Makes 1 1/2 Cups
From: Marci Coyle, March 2013
Per Serving: 12 cal; 0 g fat; 0 mg chol; 3 g carbs; 4 mg sodium; 1 g protein; 1 g fiber