Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 10 whole garlic cloves, peeled
  • 1/3 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup fresh basil leaves, packed
  • 1 tbsp balsamic vinegar

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Arrange the halved tomatoes cut-side up on the pan and scatter the peeled garlic cloves in the gaps.
  2. Drizzle olive oil evenly over the tomatoes and garlic, then sprinkle with salt and black pepper. Roast for 60 to 90 minutes until the tomatoes collapse and edges turn a deep mahogany brown.
  3. Transfer the roasted tomatoes, garlic, and all pan juices into a blender. Add fresh basil and balsamic vinegar, then blend until velvety and smooth.