Preheat your oven to 400°F (200°C).

In a mixing bowl, combine the cherry tomatoes, sugar, balsamic vinegar, olive oil, salt, and black pepper.

Spread the mixed ingredients on a baking sheet with chopped onion, red bell pepper, and unpeeled garlic cloves, drizzle more olive oil and add extra salt and pepper.

Roast for about 45 minutes until tomatoes are blistered and garlic is soft.

Allow to cool slightly, then squeeze roasted garlic into the blender.

Blend all roasted vegetables until smooth and velvety.

Taste and adjust flavors; store in jars in the fridge for up to 5 days or freeze in portions for up to 6 months.