Ingredients:

  • 2 lbs Roma tomatoes, halved lengthwise
  • 8 cloves garlic, peeled
  • 1/4 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh basil leaves, torn
  • 1/2 tsp red pepper flakes
  • 2 tbsp grated Parmesan cheese
  • 1 tsp balsamic vinegar

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place halved Roma tomatoes cut-side up on the sheet, scatter garlic cloves around them, drizzle with olive oil, and season with salt and pepper.
  3. Roast for 35–45 minutes until tomato skins are shriveled and edges are charred to a deep mahogany color.
  4. Transfer roasted tomatoes, garlic, and all pan oil into a blender; add fresh basil and pulse until the desired consistency is reached.
  5. Pour the blended mixture into a saucepan over medium-low heat, stir in red pepper flakes and balsamic vinegar, and simmer for 5–10 minutes.
  6. Stir in the grated Parmesan cheese right before removing from heat.