Roasted Tomato Sauce

🥘 Ingredients

• medium yellow onions before peeled 18 oz
• cherry or grape tomatoes 2 lb
• garlic cloves 1 ½ oz
• fresh thyme sprigs 10-12
• extra virgin olive oil 4 ½ tbsp
• kosher salt 2 ½ tsp
• Freshly
• fresh basil leaves ¾ cup
• vegan butter 2 tbsp
• lemon juice from medium lemons ½ tbsp

1. 1

   Prepare: medium yellow onions before peeled , cherry or grape tomatoes , garlic cloves , fresh thyme sprigs , extra virgin olive oil , kosher salt , Freshly ground black pepper, fresh basil leaves , vegan butter , lemon juice from medium lemons .
2. 2

   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 ( timer cm) wedges.
3. 3

   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.
4. 4

   Roast for 27-30 minutes , until the tomatoes are wrinkly, blistered in spots, and bursting. While this roasts, work on other prep.
5. 5

   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.
6. 6

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