4cupscherry tomatoesif substituting larger tomatoes, I suggest cutting them into 1x1-inch pieces, stems removed
1/4teaspoononion powder
2tablespoonsolive oil
1/3cupfresh basil
1/2teaspoongarlic powder
salt and black pepperto taste
Instructions
Preheat oven to 425 degrees F.
Spread tomatoes in a single layer in a pan. Drizzle with olive oil. Sprinkle with onion powder.
Bake for 35 minutes or until tomatoes are wrinkly.
Let cool for a few minutes, then put tomatoes in food processor. Add fresh basil, garlic powder, salt, and pepper and blend until smooth.
To serve: I added a few handfuls of spinach to the finished sauce and simmered it on the stove until the spinach wilted. Then I poured it over pasta and topped it with cheese. I <3 ricotta, but you can use whatever you like!