Pre-heat oven to 450 F degrees. Wash and remove tomato stems and any bad spots. Cut one or two small slits in each tomato, then place tomatoes in a single layer on shallow roasting pans.

Cut the top off the garlic bulb to expose the ends of each individual clove. Remove any loose, papery outer layers from the bulb. Put the bulb, cut end up in a custard cup and drizzle with oil. Cover it with foil.

Roast the tomatoes and garlic on separate oven racks for about 30 minutes, or until the tomato skins are blistered and the garlic is soft. Cool.

Once the tomatoes are cool, transfer them to a 6- 8-quart heavy nonstick or stainless steel pot. You can discard any skins and leave the extra, clear juice behind. Squeeze the garlic from the bottom of the clove to release them from the bulb.

Stir in the wine, sugar, and salt. Bring mixture to boiling over medium-high heat, stirring occasionally. Reduce heat and simmer, uncovered, for 15 minutes. Don’t forget to keep stirring every once in a while.

Press tomato mixture through a food mill. Discard seeds and skins. Then return the strained mixture to the pot. Stir in basil, oregano, black pepper, and crushed red pepper. Return to boiling and reduce heat. Simmer, uncovered until reduced to about 8 cups. This can take 40 minutes to 2+ hours depending on the tomatoes you used.

Remove from heat. Stir in lemon juice.

Canning Instructions

Ladle hot tomato sauce into sterilized half-pint canning jars leaving a 1/2 " head space. Wipe jars, put on lids and rings, tighten rings well. Finish one jar completely and put it in the water-bath canner before starting next jar.

Process in water-bath canner for 35 minutes. Make sure the water covers the jars and don't start the timer until the water returns to boiling after adding the jars.

Carefully remove jars from canner and cool for 24 hours on a towel or a wire rack. Make sure the jars have sealed correctly. Then remove rings, wipe jars again, and store in a cool, dark spot.