makes 4-6 servings
2 1/2 lbs cherry tomatoes
2 medium white onions, quartered
4 cloves garlic
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves
1 cup vegetable broth
3/4 teaspoon kosher salt
black pepper to taste
1. Preheat the oven to 425 degrees.
2. Add the cherry tomatoes, quartered onions, and garlic to a large baking dish. (Spread across two baking dishes if necessary. Add the olive oil and toss to coat.
3. Roast in the oven for 35 minutes. Let cool for 10 minutes.
4. Add the tomatoes, onion, garlic and oil from the baking dish into a blender. Blend until just combined. Add in the basil leaves and broth and blend until smooth. Season with salt and pepper.
5. Serve immediately. Leftovers can be stored in for the refrigerator for up to seven days.