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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Arrange the halved roma tomatoes cut-side up on a rimmed baking sheet and drizzle with 2 tbsp of the olive oil. Roast for 25 minutes, until the tomatoes are collapsed, caramelized at the edges, and deeply red.
While the tomatoes roast, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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