Author: April Bean
First, I took a whole bunch of cherry tomatoes (cleaned of course) and tossed them with some sea salt, pepper, a few cloves of fresh garlic and a drizzle of avocado oil.
Next, I roasted them at 425. I’m not sure how long. Just roast them until they start to blister, and the juices leak out. This is when they get super delicious! You may want to lightly toss them a time or two during the roasting process.
Once the roasting seems complete, I took them out to cool, and then blended them up in the VitaMix.
The result is … basically … a party in my mouth! Sweet, concentrated tomato-ey goodness! I canned this small batch because I may not use it for a while. But you could just really gobble it up right on the spot! SO GOOD.