1 heaping cup of grape tomatoes
Salt and Pepper
2 Tbsp live oil
1/2 large onion, diced
Pinch of salt
3 large garlic cloves
1 tsp dried thyme
1 28oz can whole plum tomatoes
2-3 cups vegetable broth
1 cup fresh basil leaves (or about a handful)
Salt and pepper to taste
Crushed red pepper for heat (optional)
Pre-heat oven to 400 degrees.
Toss grapes tomatoes with olive oil, salt and pepper. Add to parchment lined baking sheet and bake for 20-25 minutes.
While tomatoes are in the oven, add olive oil to saucepan and heat over medium-low. Add onion and pinch of salt and cook 3-4 minutes. Add garlic and thyme; cook 2 minutes.
Add whole can of tomatoes with juice, 2 cups of the broth and basil. Break up the tomatoes slightly with a wooden spoon. Bring to a boil then reduce to low and simmer uncovered for 25 minutes.
Let cool slightly and add to a blender along with roasted tomatoes. Puree, add more broth if you like a thinner consistency. Transfer back to pot and season with salt, black pepper, crushed red pepper to taste.