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PdfPreheat the oven to 425.
Get a 9 x 13 Pyrex dish.
Fill the dish with your choice of tomatoes.
Leave room for shallots, garlic, and red pepper.
Cover all vegetables with approximately a quarter cup of olive oil, then season with a large amount of salt and pepper.
Mix until olive oil has coated all the ingredients.
Make sure shallots and garlic are in contact with the bottom of the pan.
Roast for about an hour until tops of tomatoes are charred.
Remove from the oven, add to blender once slightly cooled.
Add about a handful of fresh basil leaves.
Blend gently until desired consistency.
Taste and season again with salt and pepper.