1. Preheat oven to 400F.

2. Cut out the core/stem of tomatoes, then cut tomatoes in half or in quarters, depending on how big they are. Cut the onions in quarters. Cut the garlic head in half (the outer paper shell should hold the garlic cloves together, but it’s okay if they fall apart). Place each garlic half in a square of aluminum foil, then drizzle with olive oil and season with salt and pepper. Loosely wrap up the garlic.

3. Add tomatoes, onions and garlic to a large baking sheet with sides (you will need more than one). Drizzle tomatoes and onions with olive oil, then season with salt and pepper. Bake in 400F oven for 30 minutes.

4. Remove the garlic from the aluminum foil and squeeze the roasted garlic cloves out into a blender. Use a slotted spoon to scoop tomatoes and onion into blender and blend to desired consistency. Add in fresh herbs and season with salt and pepper according to your taste preferences. Blend until combined. Taste the sauce to make sure it is to your liking. You can always add a touch more herbs or salt and pepper if desired.

5. If you plan to freeze the sauce, pour the sauce into a freezer safe container and freeze. If you plan to can, proceed to the next step.

6. Place 1 tbsp lemon juice in 6 pint jars. If desired, to offset the acidity, you may add 1 teaspoon sugar to each jar. Fill pint jars with sauce. Fill a water bath canner half full with clean, warm water. Add jars to the canning rack, then place rack in bottom of canner. You may need to adjust water so that it is 1-2 inches above cans. Place lid on top, then bring water to a boil. Lower the heat so that it is at a rolling boil. Process in water bath canner for 35 minutes. Adjust burner so that it maintains a rolling boil throughout the entire processing time. This temperature will be lower than when you first had to bring the water to a boil. You just need enough heat to maintain a slow rolling boil.

7. Once processing time is complete, remove lid and allow to sit for 5 minutes. Be careful, as the steam will be hot, when removing the lid.

8. Using a jar lifter, remove jars from the canner. Place jars on a cooling rack. Allow to cool for 12-24 hours. After cooling is complete, check the seal – press on the center of the canning lid. If it pops back up, it is not sealed. Reprocess within 24 hours, or refrigerate immediately and eat within 1-2 days. Store sealed jars in a cool, dark place.

9. The center of the lid on the can should never bulge out. If it does, discard the can.