Our baby tomato plants (yellow and red) have been extremely fruitful, so I decided that it was about time to make some homemade red sauce with them.
30-40 baby tomatoes (yellow & red, or whatever you have)
1Tbsp. Olive oil for roasting
1-2 Tbsp. Olive oil for the sauce
1/2 tsp. salt, or salt to taste
2 Tbsp. water
1-2 tsp. Chili Garlic sauce
Two dashes of turmeric
2 Tbsp. Finely chopped red onion
2 cloves garlic, finely shredded or diced
Preheat oven to 400°F. Line baking sheet with parchment paper or aluminum foil. Wash tomatoes thoroughly and dry on a towel or in a strainer. Place tomatoes on baking sheet. Drizzle with olive oil. Sprinkle with half of the salt. Place in preheated oven and cook for 20-30 minutes, or until the tomatoes begin to burst and look slightly brown on the tops. Take out of oven and pour the tomatoes and their juices into a bowl. Heat a small pot or saucepan over medium heat, adding the remaining olive oil. Once the oil has warmed, add the onions, garlic, and remaining salt. Heat for about 4-6 minutes, or just enough so that the onions and garlic begin to cook through, stirring ocassionally so that the onions and garlic do not stick to the pan. Add the water and chili garlic paste, stirring thoroughly. Next, add the reserved cooked tomatoes and juices and two dashes of turmeric, stirring well once again. Heat until sauce is to desired temperature. Serve warm over pasta or vegetables. Enjoy!