Preheat oven to 400 degrees

Peel some of the garlic skin away from the bulb, while leaving the cloves still attached to one another. Chop the head off of the garlic bulb so the cloves are showing. Place the garlic bulb in the middle of a piece of tinfoil and drizzle with a 1/2 tbsp of olive oil. Wrap all of the sides of the tinfoil upward around the bulb of garlic and scrunch tight.

Place in the middle of the oven rack and bake for 40 minutes or until the cloves are soft and caramelized.

Remove from oven and allow to cool. Cloves should squish right out of their sleeves and then you can chop them up for the sauce.

Fill a large pot with water and bring it to a boil

Rinse tomatoes and cut the stem out

Once the water is boiling put 4-6 tomatoes at a time in the pot (or how many can fit and still fully submerge). Blanche the tomatoes for 2-3 minutes and then remove and place on a cutting board to cool. Repeat until all the tomatoes have been blanched.

After blanching, remove and discard all skin from every tomato.

Cut all the tomatoes into chunks and run them through the food processor. You will have to do this in batches as they won't all fit at once. After processing, pour the tomato sauce into a large stockpot.

To your processed tomatoes, add the brown sugar, salt, pepper, red pepper flakes, balsamic vinegar, and chopped roasted garlic.

Bring the sauce to a boil and cook for 1 1/2 - 2 hours or until it reaches a good consistency that isn't too watery. Make sure to stir frequently to avoid sauce burning to the bottom of the pot.

Once the marinara has been reduced, remove from heat and stir in chopped basil and parsley.

Fill the canning pot with enough water to cover the pint jars by at least 1" of water and start boiling.

Pour 1 tbsp of lemon juice into each one of your hot, clean pint jars. Fill each jar with marinara making sure to leave a 1/2" of headspace at the top.

Wipe the rims of the jars down with a clean damp cloth before placing the lid and ring on the jar. Tighten the ring down.

Place the jars on the processing rack and lower into the boiling water. Cover the canning pot and process the jars for 35 minutes. Make sure to start timing only once the water has returned to a full boil.

Once the time is up, remove the jars and place them on a cooling rack. Let sit for 12 hours before checking to see if the jars have sealed.

Label jars and store in the pantry for future delicious use!