Ingredients
Scale
- 10 cups fresh tomatoes, quartered. Preferably Romas, but cherry tomatoes and big tomatoes cut into smaller pieces work well too.
- 3 TBS high heat oil like Avocado oil
- 2 TBS balsamic vinegar
- Garlic to taste, 5-6 cloves
- 1/4 cup fresh basil, tightly packed
- 1 tsp coarse sea salt
- 1/2 tsp freshly ground pepper
Instructions
- Preheat oven to 425 degrees.
- Wash tomatoes and cut them in half (or quarters for large tomatoes) – leave cherry tomatoes whole.
- Put tomatoes on a cookie sheet.
- Peel garlic cloves and place them whole on the tomatoes.
- Tear fresh basil into small pieces, add to the cookie sheet.
- Add salt & pepper.
- Drizzle oil and vinegar over everything. Stir gently to make sure everything is coated in oil.
- Bake for 45 minutes to 1 hour.
- After they have roasted, let the tomatoes cool for 15-20 minutes.
- Put the roasted tomato mixture in a blender and blend until smooth.
- Season with more salt & pepper to taste.
- Enjoy on your favorite pasta.