Makes 3 cups
ingredients
1 head garlic
4 pounds (about 10 medium) red ripe tomatoes
3 tablespoons fresh rosemary
3 tablespoons fresh thyme
3 tablespoons fresh orange juice
preparation
1. Preheat oven to 450°F. Spray pam on two foil-lined pans.
2. Cut top off garlic so that the top of the heads of garlic are exposed. Discard loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly.
3. Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans. Cut tomatoes bottom to top rather than left to right. Choose ripe, red tomatoes. I could only find these on short notice but I would have liked them to be a bit more ripe and red as the colour of your tomatoes is the colour of the sauce. 4. Sprinkle 2 tablespoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper. You can use kitchen scissors to cut the herbs don't worry about how they look as you're putting everything in a food processor anyway.
5. Put foil-wrapped garlic in one of baking pans with tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching position of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are slightly charred. Do not worry if your tomatoes start to blacken, this is a good thing.
6. Unwrap garlic and cool slightly. Put into food processor. Add tomatoes. Chop remaining tablespoon rosemary and thyme and stir into sauce with orange juice. Season sauce with salt and pepper. Sauce keeps, covered and chilled, 4 days or, frozen, 4 months. 
. What can you do with this?
- Spaghetti (cook some bacon and onions, throw into sauce and simmer 10 minutes)
- Lasagna
- Add a chipotle pepper and simmer 20 minutes for base for chili, remove chipotle before making chili
- Bring 1 cup of sauce, 1 tbsp of dried basil and parsley to a simmer. Add 1/4 cup milk and 2 tbsp parmesan and cook 1 minute for creamy tomato sauce.
