This marinara sauce is so versatile and couldn't be easier. I love that I can pick tomatoes from the garden and create a sauce like this.
A pint of cherry tomatoes
1 head of garlic
1-2 tbsp olive oil
sprig of fresh Thyme and Rosemary
salt and pepper
a bunch of fresh basil, chopped
Preheat oven to 400F
On a small sheet pan, lined with parchment or sprayed with non-stick cooking spray, place the tomatoes. Drizzle them with olive oil and season well with salt and pepper. Place one whole shallot alongside the tomatoes.
Wrap the head of garlic in a small foil packet, drizzled with olive oil and salt and pepper. Also place alongside the tomatoes.
Lay a sprig of fresh rosemary and thyme on top
Place in oven and roast for about 20 minutes, until the tomatoes have burst.
Once complete, squeeze out the shallots and roasted garlic into a blender, along with the roasted tomatoes. Discard the herbs and blend or food processor to desired consistency. Stir in fresh basil