• Preheat the oven to 400°.
• Slice garlic heads horizontally, place on a baking sheet, and drizzle with olive oil.
• Bake for 20 minutes, or until golden brown.
• While the garlic roasts, prepare the tomatoes.

For frozen tomatoes:

• Remove core (if necessary) and place all the tomatoes into a large stock pot on medium heat.
• Add the rest of the ingredients and cook on medium-low heat until the tomatoes start to fall apart.
• Once the garlic has cooled, squeeze the garlic out of the skin into the pot.
• Use an immersion blender to puree the tomatoes and garlic. For a smoother sauce, you can also use a regular blender in batches, just be careful with the hot liquid!

For fresh tomatoes:

• Working in batches, wash and core (if necessary), and cut tomatoes in half and place into a blender and puree. Place the puree in a large stock pot.
• Add the rest of the ingredients (except lemon juice) and bring the sauce to a simmer.
• Once the garlic has cooled, squeeze the garlic out of the skin into the blender. Add the lemon juice, blend to puree the roasted garlic, and add to the pot.

Finishing the sauce:

• Simmer the sauce until it's reduced to your desired thickness (1-3 hours), stirring occasionally. Make sure not to burn what on the bottom of the pan!
• While the sauce is reducing, prepare jars and canner for canning. 
• Once the pizza sauce reaches your desired thickness, pour into jars, wipe rims, and screw on rings finger tight. 
• Place jars into the canner and water bath process for 40 minutes.
• Remove jars from the canner and allow to sit, undisturbed for 24 hours.
• Remove rings, label, and store in a cool dark place.
• Enjoy the sauce on your favorite homemade pizza!