Creamy Roasted Tomato and Basil Sauce

Preheat the oven to 400°F.

Arrange the tomatoes cut side up on an oiled baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until lightly charred and juicy, 25-30 minutes.

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the shallots and garlic and cook until softened and fragrant. Add the roasted tomatoes and bring to a simmer.

Reduce heat to medium-low and simmer until the juices thicken, about 30 minutes, breaking up the tomatoes as you go. If the sauce gets too thick, add vegetable broth as needed — you may not need any.

Stir in the basil and cream.

In batches, transfer the sauce to a food processor (a standard blender, immersion blender, or even a nutribullet works fine) and pulse to a purée. Return the puréed sauce to the saucepan to keep it warm over low heat.

Serve over your pasta of choice, or transfer to a jar for later — refrigerate up to one week or freeze up to 3 months.