Roasted Cherry Tomato Pasta Sauce for 4

Instructions:

1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
2. In a large bowl, toss the cherry tomatoes, smashed garlic cloves, olive oil, oregano, red pepper flakes, salt, and pepper until the tomatoes are well coated.
3. Spread the mixture in a single layer on the prepared sheet pan and roast for 25–30 minutes, until the tomato skins wrinkle and pop and some edges begin to char.
4. Transfer the roasted tomatoes, garlic, and all pan oils into a bowl.
5. For a chunky texture, use a potato masher to burst the remaining whole tomatoes; for a smooth texture, use an immersion blender for 3–5 quick pulses.
6. Stir in the fresh basil and lemon juice until the sauce is velvety and glossy.