Ingredients:

  • 2 lbs cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic, peeled and whole
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • ¼ cup fresh basil leaves, packed
  • 1 tbsp fresh lemon juice
  • ½ tsp red pepper flakes

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. Toss the cherry tomatoes and whole garlic cloves on the pan, drizzle with olive oil, and season with sea salt and cracked black pepper. Spread them in a single layer.
  3. Roast for 25–30 minutes until the tomatoes are bursting and shriveled with blistered, mahogany-red skins, and the garlic is soft and golden.
  4. Transfer the roasted tomatoes, garlic, and all accumulated pan juices into a high-speed blender or food processor.
  5. Add the fresh basil leaves, lemon juice, and red pepper flakes.
  6. Pulse until the sauce reaches a smooth, velvety consistency, or leave slightly chunky for a rustic texture.