Ingredients

The following ingredients have 4 Servings
  • 2 lbs Roma tomatoes, (cut in half)
  • 5 cloves garlic
  • 1 medium yellow onion, (cut into large chunks)
  • 1 carrot, (cut into large chunks)
  • 1 tsp sea salt, (plus more to taste)
  • 1/2 tsp ground black pepper (plus more to taste)
  • 3 tbsp olive oil
  • 1 tbsp tomato paste
  • 3-4 basil leaves

Instruction

  • Preheat oven to 350 degrees.
  • Line a rimmed baking sheet with parchment paper or you can use a large casserole dish.
  • Lay out the tomato halves (skin-side up), onion, garlic and carrot and sprinkle with salt and pepper. Try to make this only one layer to allow for maximum roasting. Drizzle olive oil all over.
  • Bake for 60 - 75 minutes, or until the edges of the tomatoes and onions begin to pull away from the tomato flesh.
  • Allow to cool and then remove the peels using your hands.
  • Carefully transfer the roasted contents to a food processor or blender (or a large mixing bowl, if using a stick blender), add the basil leaves and tomato paste, and pulse until smooth.
  • Add additional salt and/or pepper, to taste.