Ingredients:

  • 3 pints (approx. 32 oz / 900g) cherry tomatoes
  • 6 cloves (30g) garlic, peeled and smashed
  • 3 tbsp (45ml) extra-virgin olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • ¼ cup (10g) fresh basil leaves, torn
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cherry tomatoes and smashed garlic cloves on a parchment-lined baking sheet with the olive oil, salt, and pepper, spreading them in a single layer.
  3. Roast for 25–30 minutes, or until the tomato skins are blistered and charred in spots, and the garlic is golden brown.
  4. Transfer the roasted tomatoes, garlic, and all accumulated pan juices into a blender or use an immersion blender directly on the pan.
  5. Pulse several times until the sauce is mostly smooth but retains a slight, rustic texture.
  6. Stir in the torn fresh basil and lemon juice.