1. Preheat oven to 400 degrees Farehnheit. 2. Line 2 baking sheets with tin foil. 3. Cut top 1/2 inch off garlic bulbs. Put on pan with the onion pieces. Drizzle garlic and onions with olive oil, salt and pepper. 4. Place halved tomatoes cut side up on second pan. Drizzle with olive oil, salt and pepper. 5. Roast in oven for 45 min - 1 hour. Stir onions occasionally. Remove garlic/onion pan when onion is slightly charred and garlic bulb is soft when you squeeze. Tomatoes will probably take longer. 6. Crank up heat to 425 if needed until tomatoes are charred on top. (Typically takes 15-20 min longer). 7. Add all roasted vegetables, tomato sauce, oregano, and basil to a thick bottomed sauce pot. Squeeze garlic bulb and cloves should come out easily. They should be soft and sweet. Use immersion blender to smooth sauce out. (Alternatively, pulse veggies in a blender until desired consistency.). 8. Simmer sauce for another 1 hour on low heat. Season with salt and pepper to taste. ---------------------------------------------------------------------------
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Ingredients
