Ingredients:

  • 2 lbs cherry tomatoes
  • 6 cloves garlic, peeled and smashed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 cups low-sodium vegetable broth
  • 1/2 cup fresh basil leaves, packed
  • 1 tbsp lemon juice
  • 1/2 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 450°F (230°C) or set your broiler to high.
  2. Toss the cherry tomatoes and smashed garlic on a rimmed sheet pan with olive oil, salt, and pepper.
  3. Roast for 10–12 minutes until the tomato skins burst and develop mahogany-colored charred spots.
  4. Transfer the roasted tomatoes, garlic, and all the caramelized pan juices directly into a pot.
  5. Pour in the vegetable broth and red pepper flakes.
  6. Bring to a simmer over medium heat for 3–5 minutes to allow the flavors to fuse.
  7. Stir in the fresh basil leaves.
  8. Use an immersion blender to purée the mixture until completely smooth.
  9. Remove from heat and stir in the lemon juice for a final brightness.