Spread tomatoes on a baking sheet lined with parchment paper and roast for 20-25 minutes.
Transfer tomatoes to a medium sized saucepan, add 1 cup vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes.
Blend to your desired consistency (I like to use an immersion blender for sauces.) Serve with cooked pasta and garlic toast.
Thoroughly combine the vegan butter with the minced garlic. Spread slices of french baguette liberally with garlic butter. Heat a large skillet over medium to medium-high heat. Lay the slices of french baguette in skillet with butter side down, and cook until golden-brown and crisp, approx. 4-5 minutes. Turn and warm the unbuttered side briefly, approx. 1-2 minutes. Makes 8-10 pieces.