Roasted Cherry Tomatoes 2

Ingredients:

• Two pints cherry tomatoes, roughly 32 ounces
• 3 cloves garlic, diced
• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tsp dried thyme
• 2 teaspoons packed light-brown sugar
• 1 teaspoon coarse salt

Preparations:

1. Preheat oven to 325 degrees. 
2. Dump tomatoes and garlic in a nonreactive 9-by-9 inch baking dish. 
3. Whisk together oil, vinegar, thyme, brown sugar, and salt in a measuring cup. 
4. Drizzle over tomato mixture. Stir gently to coat.
5. Bake until tomatoes are softened and caramelized, about 1 hour.

Marinara Sauce

Ingredients:

• Any fresh tomatoes you wish to use up, diced
• 1/2 an onion, finely diced
• 6 cloves garlic, minced (or 1.5 tsp garlic powder)
• 1/2 a bell pepper, finely diced
• 1 (14 oz) can diced tomatoes
• 1 tbsp dried oregano
• 2 tbsp dried parsley
• 1 tbsp dried basil
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 cup + 1 tsp extra virgin olive oil
• 1 (8 oz) can tomato sauce
• 1 tsp balsamic vinegar (optional)

Preparations:

1.  In a saucepan, saute onion in 1 tsp olive oil over medium heat for 10 minutes.
2. Add bell pepper, garlic, and fresh tomatoes and bring to a simmer.
3. Combine remaining ingredients and bring to a boil. 
4. Cover with a lid slightly askew and simmer on medium-low for 30 minutes.
5. Remove lid, lower temperature to low, and simmer for at least 30 more minutes.