Wash and stem tomatoes. Cut them in half and remove seeds. Strain juice from seeds.
Place tomatoes in an ungreased 9x13 pan. Add onions, garlic, and basil leaves to pan. Pour a good quantity of reserved tomato juice over vegetables. Sprinkle with salt and pepper. Drizzle with olive oil and toss with your hands to combine.
Roast at 425 degrees F for 35-40 minutes. Remove and cool for about 10 minutes.
Remove vegetables and herbs with a slotted spoon to a food processor*. Process to a fine texture. Add tomato paste and balsamic vinegar and blend well to combine.
*may use a blender if you do not have a food processor
Transfer most of the sauce to a separate bowl and blend with an immersion blender to a smooth texture. Taste to test for the right texture. Add back in the reserved sauce and stir to combine. Serve immediately or freeze for later use.
0 servings