(makes about 10 cups)

15 Cloves of Garlic

8 lbs any variety of Heirloom Tomatoes, cored (stem section out), quartered

10 medium Onions, quartered

1 cup fresh, chopped Herbs (Rosemary, Basil, Oregano, Thyme)

¼ cup Olive Oil ½ tsp.

Salt and Pepper to taste

¼ cup Sugar

1. Preheat oven to 450 degrees.

2. Peel the garlic and chop 5 of the cloves.  Leave the remaining cloves whole.  (I like garlic so adding another half dozen cloves worked for me!)  In a large roasting pan (think turkey size and sprayed with no stick spray for easier clean up) gently toss the tomatoes, the whole and chopped garlic, onions, herbs, oil, salt and pepper.

3. Roast all for about 25 minutes.  Gently stir, then continue roasting for another 25 minutes.  Toss and cook for 45 minutes more or until the tomatoes are soft and begin to break down.

4. Once out of the oven add the sugar (this helps with acidity and adds to the natural sweetness of the tomatoes).  I tip the pan to the side and use my immersion (stick) blender right in the pan to blend it all together.

It freezes well and is delicious!