Ingredients:

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

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cherry tomatoes, smashed garlic, olive oil, salt, pepper, and oregano directly on a parchment-lined sheet pan, spreading them in a single layer.
  2. Roast for 25–30 minutes until the tomato skins are blistered and mahogany-colored, and the garlic is fragrant and golden.
  3. Allow the pan to cool for 5 minutes. Using a rubber spatula, scrape all the browned bits (fond) and released juices into a blender or food processor along with the roasted tomatoes and garlic.
  4. Pulse until you reach your preferred consistency, either leaving some chunks for a rustic feel or blending until velvety smooth.
  5. While the sauce is still warm, stir in the fresh basil leaves and lemon juice.