Roasted Cherry-Tomato Sauce

From Martha Stewart
I added basil and olives to the finished dish. Be careful, the tomatoes are really hot when they first come out of the oven!
Ingredients
• 1 pound, 6 ounces cherry tomatoes
• 3 cloves garlic, smashed
• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh thyme
• 2 teaspoons packed light-brown sugar
• 1 teaspoon coarse salt
Directions
1. Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
2. Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing

http://www.marthastewart.com/1106724/roasted-cherry-tomato-sauce