Preheat your oven to 180°C while you prepare your tomatoes. Any tomato variety will work as long as it’s ripe.
Put 1 tbsp of olive oil in a roasting pan and add in your tomatoes and onion quarters, roll about to coat the tomatoes in the oil, then season with salt.
Roast in the oven for 40-90 minutes. The roasting time depends on the size of your tomatoes, if they’re cherry tomatoes they’ll break down much faster than large oxheart tomatoes.
Slice the bottom off the garlic blub so it’s easy to squeeze out the cloves once roasted. Place your garlic bulb (or bulbs if they’re small, or you’re a garlic fiend like me) into the pan to roast with about 20-30 minutes remaining. They will roast and stew in the juices and the sugars will naturally caramelize.
When the skin on your tomatoes starts to brown, and the tomatoes are broken down remove from the oven and sit to cool for 5-10 minutes.
Remove your garlic bulb from the pan and tip all the tomatoes and juices into a blender.
Squeeze the soft, roasted garlic from the bulbs into the blender as well.
Season with pepper and blend on low until all the tomatoes are chopped.
Add in any other ingredients you’d like such as freshly chopped basil, roasted eggplant or zucchini, roasted chillis, nutritional yeast and blend to combine.
Pour over hot pasta to serve.