Rinse your tomatoes and chop the top off your head of garlic. Place the tomatoes and garlic on a small baking sheet and coat with olive oil.
10 whole tomatoes on the vine, 2 tablespoons olive oil, 1 head garlic
Roast the tomatoes and garlic for 30-35 minutes until the skin of the tomatoes is wrinkly. Remove from oven and set aside until cool enough to handle (about ten minutes).
Remove the tomatoes from the vine and peel the outer paper-thin layer off, adding the fruit of the tomato to a food processor or blender. Squeeze the garlic cloves out of the skin into the blender.
Add the salt and dried oregano to the blender with the tomatoes and garlic and blend on high until completely smooth.
½ teaspoon salt, ½ teaspoon dried oregano
Add to a large pot and simmer over medium heat, stirring occasionally to thicken the sauce. You want most of the liquid to cook off, until it is almost the consistency of tomato paste. This sauce can be jarred and kept in the refrigerator for 7-10 days or served immediately on pasta, pizza, sandwiches, etc.
While my preference is to make this sauce with tomatoes on the vine, it works with any variety of tomatoes, though cherry and grape tomatoes will not be as easy to peel!
Make this own by adding extra dried herbs like basil, rosemary, or thyme.
If you want a little kick in your sauce add black pepper or crushed red pepper (or both!).