Ingredients
Method
- Preheat the oven to 425°F.
- Arrange the tomatoes and garlic in a 9x13-inch pan, drizzle with olive oil, sprinkle with onion powder, and toss until the tomatoes are thoroughly coated.
- Bake for 35 minutes or until the tomatoes soften and begin to burst.
- Allow the tomatoes to cool briefly, then transfer the tomatoes, garlic, and pan oil to a food processor; add fresh basil and season with salt and pepper to taste.
- Pulse the mixture until a smooth, creamy tomato sauce forms.
- Serve the sauce immediately, refrigerate for up to 4 days, or store in a freezer bag for up to 6 months.
Notes
Flavor Variation: I often toss in a pinch of red pepper flakes before roasting if I want a subtle heat to balance the natural tartness of the green tomatoes.
Freezing Tip: This sauce freezes beautifully for up to six months, and I recommend laying the freezer bags flat so they stack easily and thaw much faster when you are ready for a quick meal.
Common Mistake: Make sure you do not leave behind any of the juices or oil in the roasting pan since that liquid is packed with all the concentrated flavor from the roasted garlic.
Serving Suggestion: I find that ridged pasta shapes like penne or fusilli work best here because they really grab onto the sauce and hold all that fresh basil flavor in every bite.
Texture Discovery: If you prefer a more rustic and chunky sauce, try pulsing your food processor just a few times rather than blending it until it is completely smooth.
Make Ahead Secret: I actually think the flavors meld and improve after a night in the fridge, so do not hesitate to whip this up a day before you plan to serve it to your guests.