Drizzle olive oil and sprinkle salt + pepper. Massage / mix well using your hands.
Transfer to a preheated oven and roast for 50 minutes at 230 C (445 F). Every oven is different so you might have to adjust this by as much as 10-15 minutes (just make sure the tomatoes are nicely roasted). *NOTE: Onion + garlic roast faster than tomatoes, and they may burn depending on how you chop them.Petal-cut onions + sliced garlic may char (which is good), but then they may also burn (not good). So you'll have to remove them at 30-35 minute mark.If you're using roughly chopped onion + whole garlic, you don't have to worry about them burning.
Once roasted, let it cool for 3-4 minutes and transfer everything to a high-speed blender.
Add fresh basil leaves + water to the blender and blend until creamy.
Transfer it to a saucepan and reheat (do not boil - boiling will affect the taste of fresh basil).
Transfer to serving bowl(s) and top with extra virgin olive oil + toasted breads / croutons + freshly chopped basil + sea salt flakes. Enjoy! :)
You can also use 50-50 plum and cheery tomatoes.
The nutritional chart does not contain macros from the toppings.