Roasted Cherry Tomato Sauce

Roasted Cherry Tomato Sauce
2 tbsp fresh oregano leaves
2 qt cherry tomatoes
4 cloves garlic
2 whole shallots
3 pieces bay leaves
2 tbsp extra virgin olive oil
1/2 crushed red chile flakes
1 tsp salt
1/2 tsp black pepper
6 sprigs thyme
It is finally tomato season near the San Francisco Bay. Many of you have had tomatoes for months and months but I am still in wonder at what’s growing in my backyard. These sungold cherry tomatoes are so sweet. This recipe was borrowed from my son, Ben, who used the sauce on pizzas. At my home, we modified it a bit and used it over a whole grain linguine. Wherever — it’s all good.
Preheat your oven to 375°F.
Toss all the ingredients together on a rimmed baking sheet.
Roast the tomatoes for about 30 minutes or until they are juicy, bubbly and starting to caramelize. Near the end of the roasting time, check on them to be sure you remove them from the oven while there is still a lot of the released tomato liquid remaining.
Discard the bay leaves and leftover thyme stems.
Serve over pasta/pizzas. Make double the amount and freeze for a quick dinner another night.