Roasted Cherry Tomato Sauce


2 lbs cherry tomatoes, stems removed
1/4 cup good-quality olive oil
1 large yellow onion, diced
1 tablespoon fresh garlic, minced
A small handful of fresh basil leaves
¼ teaspoon red chili flakes
Kosher salt and freshly ground black pepper, to taste


Preheat the oven to 400℉.
Toss the tomatoes with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Roast for 30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.


Tortelli With Creamy Roasted Cherry Tomato Sauce

Roasted Cherry Tomato Sauce, recipe above
12 ox pkg of fresh cheese tortellini
½ cup heavy cream
1 cup grated Parmesan cheese


Cook the tortellini according to the package directions. Drain in a colander and set aside. Pour the roasted Chetty tomato sauce into the empty pasta pot and bring to a low boil. Add the cream and heat, stirring until incorporated. Add in the cooked pasta and cheese. Stir until hot. Pour into a serving bowl and serve.

I served this dish with breaded chicken cutlets and homemade Italian bread.