Ingredients:
- 500g cherry tomatoes
- 20g garlic, peeled
- 15g fresh basil leaves, torn
- 60ml extra virgin olive oil
- 15ml balsamic vinegar
- 5g kosher salt
- 2g cracked black pepper
Instructions:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cherry tomatoes and peeled garlic cloves on the pan with olive oil, salt, and pepper until glossily coated.
- Roast for 20–30 minutes until tomato skins blister and pop and edges turn a deep mahogany brown.
- Transfer the roasted mixture and all pan juices into a blender. Add balsamic vinegar and fresh basil.
- Pulse until the sauce reaches the desired consistency, either chunky or silky smooth.