Ingredients
3 ½ pounds ripe tomatoes, halved
1 small onion, peeled and quartered
2 garlic cloves, halved
2 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
15 fresh basil leaves
Preparation
Preheat oven to 400°F. Spray a large rimmed baking sheet with nonstick cooking spray. Place tomatoes, onion and garlic on the prepared pan. Drizzle with the olive oil, thyme, ½ teaspoon salt and pepper. Shake the pan back and forth a few times to coat the vegetables with the oil and seasonings. Bake until tender, about 25 minutes. When cool, blend the roasted tomatoes, along with the basil and the remaining ½ teaspoon salt, in batches if necessary. Transfer to a saucepan and heat if desired, or refrigerate to chill.
