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Place the tomatoes in a roasting tray then add the olive oil and flavourings. Mix to combine. Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char. Remove and set aside. Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.

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Preheat oven to 450 ° F/ 230° C. Cut off the top of the head of garlic, with the cloves still connected, but just enough to expose them a bit. Place in some foil and drizzle a little bit of olive oil over the top. Wrap the foil around the garlic, and roasted for 45 minutes in the oven.

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Use your hands to toss. Roaste in the oven for 45 minutes or so at 400. Transfer the tomatoes to a large bowl using a slotted spoon. Make sure to get all the tomatoes, onions, and garlic. Add a lot of oregano and basil (fresh or dried, to your taste) Blend until smooth.

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While the pasta is cooking, add the tomatoes and garlic to a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 10 minutes, until tomatoes are soft. Add the roasted tomatoes and garlic to a food processor or blender and blend until smooth. Pour sauce over the cooked pasta.

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Place the sliced tomatoes cut-side down on the sheet pan and roast 30 minutes. Add the oregano and basil and roast 10 more minutes, or until skins have lifted off the tomatoes. Let cool, pull off the skins, then pour all the tomatoes and their roasting juices into a bowl. Mash with a fork or potato masher.

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Bake 30 to 40 minutes until golden and very soft. Remove from oven and set aside to cool. In a large saucepan sauté onion in 3 tablespoons oil over medium high heat until soft and lightly golden, 4 to 6 minutes. Add minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, black pepper, wine, crushed red pepper and Italian.

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Pre-heat the oven to 220C/425F degrees. Cut the garlic bulbs in half and place in a roasting tin with the tomatoes. Drizzle with one tablespoon of the olive oil and season with half of the salt and pepper. Roast in the oven for 1 ½ hours. Remove from the oven and squeeze the garlic bulbs to remove the cooked pulp.

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Preheat oven to 200°C. Place tomatoes in a large roasting pan or rimmed sheet tray. Add garlic, thyme, rosemary leaves, salt, pepper, and olive oil. Mix to combine. Roast for 25-35 minutes, or until tomatoes shrivel and skins are just starting to char. Remove garlic cloves, and transfer tomatoes to a stand blender or tall, straight sided.

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Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Place the tomatoes on the baking sheet. Top with basil and drizzle with olive oil. Season with Italian seasoning, salt and pepper. Cut the top off the head of garlic, exposing the tops of the cloves, and wrap loosely in foil.

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Roast for 35-40 minutes or until the garlic cloves are tender. Remove the roasted garlic from the oven and let cool. When cool, use a spoon to remove the roasted garlic cloves and crush them in a small bowl. In a medium saucepan, combine all the ingredients. Stir well. Bring to a boil, then reduce to a simmer.

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1. Roast the Tomatoes and Garlic: Preheat your oven to 400°F. Cut the tomatoes in half and arrange them cut-side up on a baking sheet. Scatter the garlic cloves around the tomatoes. Drizzle with olive oil and sprinkle with salt and pepper—roast in the oven for about 35 minutes or until the tomatoes are soft.

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Add the tomato paste and sugar and cook for 2-3 minutes stirring with a wooden spoon and mushing the tomatoes as you stir. Then add 2 cups of water the thyme, basil, and garlic. Wait until it starts to boil and then drop the temperature to low. Partly cover with the pot's lid and simmer for about 40-45 minutes.

Roasted Garlic Tomato Sauce

Preheat the oven to 375 degrees F (190 degrees C). Peel off outer layers of the garlic but leave cloves intact. Chop about 1/2 inch off the top of the garlic head and place in a ramekin or small casserole dish. Drizzle the exposed side with 2 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Cover with aluminum foil.

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Stir in the tomato paste and cook for 3 minutes. Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally. Mash the roasted garlic cloves.

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Making The tomato sauce. Bake on the center rack of the oven at 400°F (200°C) for 30 to 40 minutes, stirring halfway. Bake until the tomato skin turns golden brown, looks wilted, and the garlic cloves are soft. Remove the pan from the oven and let it steam out a few minutes to avoid burning yourself.

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Chop the tomatoes roughly but evenly. Spread them in the baking dish. Stir in the minced garlic, a drizzle of olive oil, and about 1 teaspoon of salt and some freshly ground black pepper. Cut the butter into small cubes and scatter evenly over the tomatoes. Bake the tomatoes for 2 to 3 hours.