Roasted Cherry Tomato Sauce w/ Ground Bison

.25 can (6 oz) Tomato Paste
1 serving Caramelized Onions (1 onion)
2 cup Chicken, stock, organic, boxed (Costco) (by NICKY820)
2 tsp Rosemary, dried
3 tsp Oregano, ground
3 tsp Garlic powder
1 tsp Thyme, ground
50 serving Cherry Tomatoes, Fresh, 1 Tomato
10 oz Bison, Ground, Great Range Brand (by NABRIGHTEYES)
1 tsp Pepper, red or cayenne
1 tsp Pepper, black
.5 tsp Salt
1 tbsp Extra Virgin Olive Oil
1 tbsp Anchovy Paste, Napolean Brand, 1 tbsp or 14 grams

Toss cherry tomatoes in olive oil, salt, and pepper.
Roast at 350 for 40 minutes.
In a sauce pot cook caramelized onions down.
Add the anchovy paste and tomato paste, cook for 2 minutes.
Add all of the herbs, cook for 2 minutes.
Add roasted tomatoes, cook for 10-15 minutes slowly adding in the chicken stock.
In separate pan cook ground bison 10-15 minutes. Drain fat into sauce pan with tomatoes.
Simmer sauce for 10 minutes.
(For a creamier sauce throw in blender for 1 minute, then place back in pan.)
Add cooked ground bison.
Serve over zucchini noodles or pasta.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KATIEOHGRADY.