4 Calabrian chilis (alternative two Fresno chilis or red jalapeños)
1 tbsp dried oregano
2 cups vegetable stock
4 tbsp butter (sub olive oil for vegan)
basil to garnish
preheat oven to 425f/218c
Quarter all tomatoes and lightly dress with olive oil. Lay in a single layer on a sheet tray. Cut the top 1/3 off the bulb of garlic and lightly drizzle olive oil over the top, wrap with aluminum foil and place on the tray with the tomatoes. Place in the oven and roast for 40 minutes, or until the tomatoes are nicely blistered and the garlic is nicely browned on top. Remove and reserve
peel and slice your onions, it doesn’t need to be pretty since its getting blended later. Remove the stems from the Calabrian chilis. If you’re using another chili remove the stems and slice them.
Preheat a pot over medium heat and add the butter, once it’s melted and foams add the chilis. Briefly saute until the chilis are lightly blistered and then add the onions and a pinch of salt. Saute until the onions are translucent then add the roasted tomatoes, dried oregano, and vegetable stock.
Bring to a simmer and let it gently bubble away for about 15 minutes.
Transfer everything to a blender, add in the roasted garlic and blend in batches until completely smooth and optionally strain through a fine mesh strainer for a super smooth texture.
adjust consistency with vegetable stock if you wish, season with salt, garnish with fresh basil and serve.