Preheat oven to 300°
Place the head of garlic on a small piece of foil and drizzle lightly with the olive oil. Season with salt and pepper and then enclose the garlic with foil. Place in the center of a lightly oiled or sprayed, rimmed baking sheet.
1 pint grape or cherry tomatoes, 1 small head of garlic, olive oil, salt and pepper
Surround the garlic with the tomatoes. Drizzle olive oil over the tomatoes and season with salt and pepper.
Bake in preheated oven for 1 ¼ hours until the tomatoes are caramelized and juicy.
Pulse the tomatoes and garlic for 15 seconds until lightly pureed.
Add blended tomatoes and garlic to a 4 qt. saucepan. Add remaining ingredients to pan and simmer for about 20 minutes on low until the jam thickens and coats the back of a spoon.
1 8 oz can tomato sauce, ¼ cup cooking sherry, 2 tablespoon red wine vinegar, 2 teaspoon sweet paprika, 1 teaspoon kosher salt, 1 ½ teaspoon pepper, 2 tablespoon sugar, ⅛ teaspoon cayenne, 2 tablespoon triple concentrated tomato paste
Cool and store in a wide mouth mason jar or container.