Preheat oven to 300 degrees. Line two baking sheets with foil, then parchment paper. Place tomatoes on baking sheets, whole, and add garlic cloves with skins on.
Drizzle tomatoes and garlic with olive oil and bake for 20 minutes.
Remove garlic at 20 minute mark, or when it begins to brown slightly. Flip tomatoes, and continue baking for 40 more minutes, one hour total.
Once garlic is cool enough to handle, peel off skins, the garlic should be soft.
Combine cooked tomatoes, peeled garlic, and any oil/juice from the baking sheets in a food processor.
Pulse to desired consistency, then pour into a medium-sized sauce pan, place on the stove over medium high heat, bring to a simmer. Add salt and pepper, red pepper flake (optional), honey, and the minced herbs.
Simmer for a few minutes, and taste. Sauce should be done at this point, you can add more seasonings if desired or cook longer for a more concentrated flavor. Cool completely to store, entire recipe fits in a 32 oz. jar (like a pickle jar).