I like to freeze any leftovers in ice cube trays to use in future recipies.
6 large tomatoes
1 small onion, peeled
4 cloves garlic, peeled
2 tablespoons olive oil
1 1⁄4 cups unflavored soymilk
2 tablespoons chopped fresh basil
1 1⁄2 teaspoons balsamic vinegar
3⁄4 teaspoon salt
1⁄4 teaspoon black pepper
A dash of red pepper flakes
Preheat oven to 425°F. Slice tomatoes in half and chop onion into quarters. Place tomatoes, onion, and garlic on baking sheet and drizzle with olive oil. Roast in the oven for about 1 hour. Slowly transfer tomatoes, onion, and garlic to a blender, including any liquid on the baking sheet. Add remaining ingredients and purée until smooth.