Ingredients:

  • 3 lbs Roma or Cherry tomatoes, halved
  • 1 head Garlic, top sliced off
  • 1/4 cup Extra virgin olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1/4 cup Fresh basil leaves, packed
  • 1 tbsp Balsamic vinegar
  • 1/4 tsp Red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Place the halved tomatoes cut-side up on the baking sheet.
  3. Nestle the head of garlic in the center, drizzle with a small amount of olive oil, and wrap the base loosely in aluminum foil to prevent scorching.
  4. Drizzle the remaining olive oil over the tomatoes and season generously with kosher salt and cracked black pepper.
  5. Roast for 35–45 minutes until the tomatoes collapse and develop mahogany-colored, charred edges, and the garlic is soft.
  6. Transfer all roasted tomatoes and their accumulated juices from the pan into a high-speed blender or food processor.
  7. Squeeze the softened garlic cloves out of their skins and add them to the blender.
  8. Add the fresh basil leaves, balsamic vinegar, and red pepper flakes.
  9. Blend on high for 30–60 seconds until the sauce is smooth and emulsified.