Preheat oven to 350 degrees F.

Place a piece of parchment on a rimmed baking sheet. Place the tomatoes, onion, garlic and basil leaves on the parchment. Use your hands to mix the oil into the vegetables. Sprinkle mixture evenly with salt. Place into the oven to roast the vegetables for 20 minutes or until the garlic is soft and cooked through.

Remove from oven and place mixture into a blender. Pulse until you have a sauce with a few chunks if desired. Use over cabbage pasta or store in airtight container in the fridge for up to 3 days. Can be frozen for up to a month. To reheat place in a saucepan over medium heat for 3 minutes or until heated through.