3 quarts cherry tomatoes, halved
4 garlic cloves, peeled
10 large basil leaves, coarsely chopped
1 Tbs balsamic vinegar
1 tsp salt
1 tsp sugar
2 Tbs olive oil, divided
Preheat oven to 400 degrees F. Line 2 large baking trays with foil. Drizzle with 1 1/2 Tbs olive oil
Place cherry tomatoes cut side up on trays in a single layer. Place 2 garlic cloves on each tray. Evenly sprinkle basil leaves between the two trays. Sprinkle balsamic vinegar, salt, sugar, and remaining olive oil on top.
Roast for 20-30 minutes, until tomatoes are tender. Remove from oven.
Using a food processor or blender, process roasted tomatoes, garlic, and basil until it reaches your desired consistency. The sauce is thick.
Use immediately or freeze.
Recipe from the Delaware Department of Agriculture