Ingredients:

1. 1 garlic head, previously roasted
2. 8 lbs. roma tomatoes,
3. 3 Tbs.olive oil
4. 1 large onion, chopped
5. 1 cup chopped basil

Directions:

1. Previously roast garlic:  Separate garlic head into cloves, discarding the loose papery outer skin but keeping skin intact on cloves.  Wrap in a piece of foil crimping seams to seal tightly.  Bake at 425 for an hour.  Allow to cool, then unwrap the garlic and allow to cool for 6-8 minutes.  Peel skins from each clove.
2. Peel tomatoes using hot/cold water method: Wash tomatoes and make a cross cut on top.  Set a pan of water on the stove and a pan of ice cold water on the counter.  When the water is very hot, but not boiling, place tomatoes in the water for1 or 2 minutes, and using a slotted spoon, remove them and place in the ice cold water.  Let them stay in the cold water 2-3 minutes, until they are cool enough to handle.
3. Coarsely chop the tomatoes.  .  
4. In a large, non reactive pan, heat olive oil over medium high heat until fragrant and sauté the onions until soft but not brown.
5. Add the tomatoes, the roasted garlic, and the basil.
6. Bring to boil, turn down heat and simmer sauce for 2 hours.
7. Can and or freeze the sauce.  It should yield 12 cups.  If canning, process for 30 minutes in a water bath or 15 minutes using a canning pressure cooker at 11 pounds of pressure..