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Preheat oven to 400ºF and lightly spray a baking sheet or casserole dish with nonstick cooking spray.
Prep tomatoes by washing, patting dry, and cutting in half. Then, place on baking sheet face up and drizzle with a generous amount of olive oil. Season with salt and pepper.
Roast at 400ºF for about 30 minutes. Then, add cloves of garlic to the pan and place back in the oven for 20-30 more minutes or until the tomatoes begin to brown. Be careful that the garlic doesn't burn.
Let tomatoes sit for around 5 minutes and then peel the skin off of them and discard.
Place roasted tomatoes, garlic, fresh basil, and apple cider vinegar into a high-speed food processor or blender (like a Vitamix) and process until smooth.
Once smooth, do a taste test and add more salt and pepper to taste.
Store in a mason jar or airtight container in the fridge for up to 3-4 days OR serve immediately.