This is hands-down our favorite tomato sauce recipe. We're growing German Extra Hardy White garlic and San Marzano paste tomatoes this year.

Ingredients:
1 cup chopped onion
25 garlic cloves, peeled (about 3 heads)*
6 large red paste tomatoes, each cut into 8 wedges (about 3 pounds)
3 tablespoons olive oil
1/2 cup water
1 tablespoon balsamic vinegar
Salt and pepper to taste

Directions:
Preheat oven to 450 degrees.
1. Combine first 3 ingredients in a 13 x 9-inch baking dish and drizzle with olive oil. Bake at 450 degrees for 20 minutes or until tomatoes start to shrivel, and garlic is easily pierced with a fork.

2. Combine tomato mixture and remaining ingredients in a large saucepan and bring to boil. Cook over high heat 10 minutes, stirring frequently. Place mixture in a blender or food processor and process until desired consistency.

3. Process in a food mill to remove any remaining seeds and skin, if desired. Can be served over pasta, fish or any recipe that calls for marinara sauce.

Makes 10 Servings
* Amount of garlic can be reduced if desired. Roasting garlic mellows the flavor.