Ingredients:

  • 10 lbs Roma tomatoes, halved lengthwise
  • 1 head garlic, peeled and whole
  • 1/4 cup extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1/4 cup lemon juice
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp dried oregano

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the halved Roma tomatoes cut-side up on baking sheets and scatter the garlic cloves around them. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 45–60 minutes until tomatoes collapse and edges are charred.
  2. Transfer the roasted tomatoes and garlic into a food mill to remove skins and seeds, or transfer to a blender and pulse until smooth.
  3. Pour the puree into a stockpot. Stir in the lemon juice, dried oregano, and fresh basil. Simmer on low for 20–30 minutes until the sauce thickens and coats the back of a spoon.
  4. Ladle the hot sauce into sterilized jars using a canning funnel, leaving exactly 1/2 inch of headspace. Run a bubble remover tool along the inside of the jar, wipe rims clean, and tighten lids to fingertip tight.
  5. Process the jars in a boiling water bath for 35 minutes (adjust for altitude).