Step 1

Preheat the oven to 425°F and line a rimmed half-size baking sheet with parchment paper.

Step 2

Leave the skins on and snip just the tips off the garlic.

Step 3

Arrange the tomatoes and garlic on the parchment paper. Drizzle with the oil and sprinkle with the salt and pepper. Toss to combine.

Step 4

Bake until the garlic is light golden-brown and roasted, and the tomatoes begin to soften and lightly caramelize, about 20-25 minutes. Be sure to keep an eye on the garlic, in case it’s done sooner.

Step 5

Pinch the ends and slide or squeeze the roasted garlic cloves out of their skins.

Step 6

Working in batches so you don’t crowd your food processor, add the tomatoes, roasted garlic, sugar, basil, and oregano. Pulse the mixture until the ingredients start to form a sauce, while retaining a chunky texture.

Step 7

Season to taste with additional salt if necessary. Serve over pasta or as a dipping sauce for garlic bread. You can store the sauce in an airtight container in the fridge for 3-5 days or in the freezer for up to 6 months.