Step 1

Preheat the oven to 425 degrees F.

Step 2

Wash tomatoes. Slice tops off, then cut them in half. Place halves in an oven proof baking dish. Line them up so that they touch.

Step 3

Roast in the oven at 425 degrees for one to two hours. When they begin to burn a little, take them out. Let them cool at room temperature.

Step 4

Once cool, place tomatoes, herbs, sugar and garlic in a blender. Blend on puree setting until smooth, about 20-30 seconds.

Step 5

Pour mixture into a Crock Pot or Slow Cooker.

Step 6

Simmer on LOW for 4-8 hours with the lid off or slightly ajar to allow steam to escape.

Step 7

Stir and enjoy! If you want to freeze the extra, allow it to cool, then pour it into a freezer-safe container.