Optional: hardy herbs like rosemary, thyme, or oregano*
Prep: Preheat oven to 450°F (232°C). Cut large tomatoes into chunks (leave any cherry tomatoes whole). Add tomatoes and garlic cloves to a parchment or aluminum-lined baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper, tossing around to evenly coat everything. Turn all tomatoes cut side down.
Bake: Bake for 30 to 45 minutes, or until tomatoes blister and turn brown. If you notice the tray smoking, add a touch of water to the pan.
Blend: Add roasted tomatoes to a food processor. Squeeze the garlic out of their papery skins and add them to the food processor as well, along with fresh basil. Blitz until combined.
Taste: Taste the roasted tomato sauce and add more salt and pepper as needed.
*You can add these herbs to the pan halfway through baking, tossing them into the tomatoes to help infuse them with even more flavor!