Easy Roasted Tomato Sauce

Preheat oven to 450 degrees.
In a large roasting pan, gently toss together:
8 lbs. of ripe tomatoes
10 medium onions
10 cloves of garlic, whole
4 T. minced garlic
1 C. fresh herbs, chopped
(rosemary, Italian flat parsley, basil, thyme, oregano, and/or chives will work)
¼ C. olive oil
½ t. salt
fresh ground black pepper
3-4 T. sugar, optional
Roast for 25 minutes. Stir gently and roast for another 25 minutes. Stir again and roast another 45 minutes or until tomatoes are softened and broken down into a sauce with a golden brown crust on top.
Remove from oven and taste for seasoning. Add sugar if bitter.
Can be blended if a smoother sauce is desired.
Makes about 10 C. of tomato sauce.
Can be refrigerated for up to 5 days.