Ingredients:

  • 2 lbs cherry tomatoes
  • 6 cloves garlic, peeled and smashed
  • 1/3 cup extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup fresh basil leaves, packed
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the cherry tomatoes and smashed garlic cloves with olive oil, dried oregano, salt, and pepper until evenly coated.
  3. Spread the mixture in a single layer on the baking sheet, ensuring the pan is not overcrowded to prevent steaming.
  4. Roast for 30 to 40 minutes until the tomato skins burst and develop dark, mahogany-colored blistered spots and the garlic is golden and soft.
  5. Transfer the roasted tomatoes, garlic, and all accumulated pan juices into a blender or food processor.
  6. Add the fresh basil leaves and pulse until the sauce reaches the desired consistency, from chunky to completely smooth.
  7. Stir in the lemon juice to brighten the final flavor profile.