Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 8 cloves garlic, peeled and left whole
  • 1/4 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp dried oregano
  • 1/4 cup fresh basil leaves, packed
  • 1 tbsp balsamic vinegar

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. Arrange the halved Roma tomatoes cut-side up in a single layer on the baking sheet, ensuring they are not crowded.
  3. Scatter the whole, peeled garlic cloves in the gaps between the tomatoes.
  4. Drizzle the tomatoes and garlic with olive oil and sprinkle evenly with salt, pepper, and dried oregano.
  5. Roast for 35–45 minutes until the tomato skins are shriveled, the edges are a deep mahogany-colored brown, and the garlic is golden and soft.
  6. Transfer the roasted tomatoes, garlic, and all accumulated pan juices into a high-speed blender or food processor.
  7. Add the fresh basil leaves and balsamic vinegar.
  8. Pulse for a rustic texture or blend on high for 30 seconds for a velvety smooth finish.