Oven-baked tomato sauce

Ingredients for 4 servings:

• 1 bulb(s) garlic
• 2 bowls of cherry tomatoes
• 2 onions, red
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil or rapeseed oil
• 1 pinch of salt
• 1 pinch(s) of pepper
• Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Simple tomato sauce that is quick to make and simply delicious

Preheat your oven to 200°C. Cut off the tip, or head, of the garlic bulb to remove all the tips from the cloves. Place the bulb in the center of a large baking dish and pour a small amount of your oil over the cut surface of the garlic. Now it’s time to cook the cherry tomatoes. This works with regular tomatoes too, but cherry tomatoes are usually more aromatic. The cherry tomatoes need to be halved and then added directly to the baking dish. The red onions can be roughly chopped; I usually cut them into eighths, depending on the size of the onion. Mix the oil and vinegar in a small bowl and drizzle over the tomatoes and onions. Now sprinkle some salt and pepper over the tomatoes, garlic, and onions. Place the baking dish in the preheated oven for about 30 minutes. After 30 minutes, when the garlic has turned golden brown, you can remove it from the baking dish with tongs and roast the tomatoes and onions a little longer. Now, carefully, without burning your fingers, press the individual garlic cloves out of the bulb and place them on a cutting board. Mash the individual garlic cloves with a fork until they form a garlic paste. Don’t worry about the oven-baked garlic; it will have lost a lot of its intensity, so you can use a few more if you like. The casserole dish is ready to be taken out of the oven, and you can mix the garlic paste with the remaining baked vegetables. Serve with fresh pasta and a generous portion of freshly grated Parmesan cheese. If you actually have some sauce left over, the baked vegetables also taste fantastic on bread the next day or make a great dip.