Prepare tomatoes for roasting by making two incisions about halfway through (like an X), drizzle over some olive oil, sprinkle salt, black pepper, and dried basil.
Roast tomatoes in the oven at 400F for about 30 minutes, until the bottoms are slightly blackened and the tomatoes are squishy.
Cool for a bit and then liquefy.
Simmer on the stove, add in crushed Szechuan pepper corns, chopped fresh basil, and a dash of toasted sesame oil. Add salt, if necessary.
That’s it! I’ve made this twice now, ate it once just with rice and once with roasted little potatoes and turkey meatballs. Worked great in both contexts 🙂 Looking forward to trying it with pasta, as a soup base, and more!