Roasted Tomato & Basil Sauce

Perfect on a pizza crust or on your favorite pasta!

2-1/2 to 3 Lb. (about 15) ripe Plum or Roma tomatoes

2-1/2 Tbs. olive oil, divided

1 tsp. sea salt, divided
3 whole fresh garlic cloves, minced

1/2 cup red onion, chopped

5 fresh basil leaves, stems removed

Preheat oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper; set aside.

Cut each tomato lengthwise in half. Remove any seeds on the surface. Place tomatoes, cut-side up, on prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt.

Bake for 40 minutes at 375 degrees F. Then, increase temperature to 400 degrees F. and continue to cook until tomatoes are caramelized and golden (about 20-25 minutes). Remove from oven and let cool on pan.

Meanwhile, heat 1/2 tablespoon of olive oil in a pan, over medium heat. Once hot, add onion and garlic and saute until tender.

Place tomatoes and any juices from baking sheet, into a food processor or blender. Add onion and garlic mixture, basil leaves, and 1/2 teaspoon of salt. Puree until desired consistency. Spread sauce over a pizza crust or try my homemade Whole Wheat Pizza Crust recipe or spoon over your favorite cooked pasta!

Makes about 2 cups

Tip: To add a little spice, add crushed red pepper flakes to your sauce when you puree. If serving this over cooked pasta, you may want to double the recipe.