The depth of flavor of this sauce from the smoked Santorini tomatoes makes any pasta dish unforgettable.
1 kg cherry tomatoes ( or one can of Santorini’s famous preserved tomatoes)
1 bunch of each: rosemary, thyme and marjoram
1 onion, pureed
1 garlic clove, pressed
2 tsp brown sugar
salt & pepper
Slice the cherry tomatoes in half and remove the seeds.
Place all of the fresh herbs in a pan, put it in the oven and above it place a gridiron with the cherry tomatoes with cut side facing up.
Cover tomatoes with tinfoil. Cook for about 10 minutes, until herbs burn and start to smoke. Save aside some of the smoked tomatoes to garnish your final dish.
In a skillet, lightly sauté the garlic, onion and then add the smoked cherry tomatoes.
Add salt, pepper and brown sugar.
As soon as it starts boiling, remove from fire, run through blender and strain.
Mix in plenty of chopped parsley and serve on top of pasta.