Preheat the oven to 425F.
Lay whole tomatoes and garlic cloves out on a baking pan covered with parchment paper. Toss with olive oil and sprinkle with salt and pepper.
Bake for 35 minutes.
Put tomatoes into a large bowl along with fresh basil and blend with an immersion blender.
Refrigerate in sealed jar until needed.
This recipe is very flexible. I recommend using whatever ratios look good to you and not worrying about measuring things out. However, I do have a few tips.
-Additional dried spices should be added along with salt and pepper. Try to stay in the Mediterranean family (oregano, parsley, thyme, rosemary).
-If switching up vegetables, ensure there will be enough water content to support the sauce. Keep some tomatoes, but try to stick to Mediterranean veggies if possible (think eggplant, zucchini, onion).
-Simple can be tasty too, if you use good ingredients.