---
title: Roasted Tomato Sauce
servings: 4
source:
  name: Rainbow Plant Life Italian Flavors Meal Plan 3
  author: Nisha Vora
tags: [basics, tomato, vegan, meal-prep]
---

Prepare: @medium yellow onions before peeled{18%oz}, @cherry or grape tomatoes{2%lb}(see Note 1), @garlic cloves{1.5%oz}(smashed down to remove peels), @fresh thyme sprigs{10-12}(optional, or 1 teaspoon dried thyme), @extra virgin olive oil{4.5%tbsp}, @kosher salt{2.5%tsp}(plus more to taste), @Freshly ground black pepper, @fresh basil leaves{0.75%cup}, @vegan butter{2%tbsp}(more as desired; see Note 2), @lemon juice from medium lemons{0.5%tbsp}.

Arrange a rack in the middle of the oven and preheat the oven to 450ºF / 230ºC. Cut the onions in half, then cut into ¾-inch (~2 cm) wedges.

In a 13x9” (3.3 L) baking dish, combine the tomatoes, smashed garlic, onion wedges, thyme sprigs (if using), olive oil, salt, and a generous amount of pepper. Toss to combine.

Roast for ~{27-30%minutes}, until the tomatoes are wrinkly, blistered in spots, and bursting. While this roasts, work on other prep.

Once done roasting, strip the leaves from the thyme (if using) and discard the stems. Carefully transfer the vegetables, including any juices, to a large blender (or food processor). If using a blender, remove the blender cap and cover with a dish towel to allow steam to vent. Blend until pureed. Add the basil, butter, and lemon juice. Blend again until thick and relatively smooth. Taste, adding more butter for richness or more salt/pepper as needed.

Divide evenly across two jars, seal, label, and refrigerate for up to 1 week.

> If using larger tomatoes, cut them into wedges.
> For a lighter sauce, skip the butter.