This creamy marinara sauce is made by roasting tomatoes in the oven and then blending into a rich creamy sauce that is both vegan and gluten-free.
Wash tomatoes, cut them into half, and cut out any brown stems.
Place them cut sides of the tomatoes down on a cookie sheet and bake at 350°F (117°C) for about 30 minutes until the skin wrinkles and juice starts to come out.
Put the roasted tomatoes, garlic, olive oil, pesto or basil, salt, and sugar into a blender.
Blend until creamy (Add a tiny bit of water if needed).
Serve as you would any tomato sauce.