Preheat the oven to 400
Drizzle evo on the baking sheet and add the tomatoes cut side down. Sprinkle the garlic and shallots and roast at 400 for 30 minutes
After 30 minutes season the entire sheet pan to taste with salt, sugar, Italian and fennel seed and add the basil leaves and roast for another 10 minutes. When seasoning I usually just dust the entire pan.
Remove from the oven and allow to cool. Peel the skins but keep them on the baking sheet and put the tomatoes in a deep bowl. Season the tomatoes with a couple tsps of salt. Using your hands, crush very thoroughly then taste for seasoning.
Add the garlic, skins, shallots, basil and residual juices from the pan into a food processor for about 10 seconds, add to the mason jar
Pour the crushed tomatoes into the mason jar and shake vigorously, store in the fridge.
