. Preheat the oven to 400F

. Pour olive oil, garlic, italian seasoning, salt, and sugar into the bottom oven an oven safe pan or casserole dish (use something with at least a 1 inch edge)

. Toss the tomatoes and onion in the oil mixture, then lay the tomatoes cut side down with the onions dispersed around them.

. Roast the tomatoes for 30-40 minutes, or until the skins start to pull away from the tomato. A good amount of liquid will be in the pan too - the good stuff! 

. Remove from oven and let the pan cool until the tomatoes are easy to handle. 

. Remove the skins from tomatoes. Transfer the skinless tomatoes and the onions to the food processor. Drizzle in about half of the liquid from the pan (save the rest in case you want to make a thinner sauce)

. Pulse the food processor to blend the tomatoes to your desired consistency - I like them a little chunky! Add more liquid if desired.

. Reheat in a saucepan and use to top pasta, pizza, bruschetta, or as a dipping sauce. Or, place in an airtight container, cool in the fridge, and then freeze until ready to use!