= new reply since forum marked as read
but my landlord, who lives next door, has a kitchen garden, and gave me tomatoes (and other stuff, I think) last autumn (after I'd moved in.) He also has/had basil, which I can reach just over the fence!
HAD a GREAT marinara recipe years ago, when the family was together, but haven't found it. Was a cook all day deal, with toms (canned, I think,) onions, carrots, prolly celery, I forget what else, and was outstanding. That's when it made sense to cook in LARGE batches. I used my mother's hand-me-down soup pot for it. It's stored elsewhere now, but have to make room for it here:
I have one of those square cleaver looking knives and can do 3-5 cloves at a time with it. Takes less time than with the video. Of course though, the clove is smashed up afterwards 
But that's what was going to happen to it anyway.
How To Roast Garlic - Roasted Garlic Recipe
Recipe Type: Garlic, Vegetable Appetizers
Yields: Approximately 30 to 40 cloves garlic
Prep time: 5 min
Cook time: 1 hour
Ingredients:
3 whole garlic heads (bulbs)
2 to 3 teaspoons extra-virgin olive oil
Preparation:
You can multiply the recipe to make as much roasted garlic as you need. Each head will yield about one (1) heaping tablespoon of garlic puree.
Preheat oven to 375 degrees F.
Peel away the outer layers of skin of the garlic bulb, leaving the skins of the individual cloves intact; leave garlic bulb whole. Using a sharp knife, slice 1/2-inch off of the pointed end of the garlic bulbs, exposing the individual cloves of garlic.
Put the garlic head in a small ovenproof dish, garlic cooker, or pan. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb.
Either cook in a garlic cooker or place on a baking sheet and cover with aluminum foil (this is great for cooking large amounts of garlic). Cover and bake approximately 45 to 60 minutes or until cloves are browned at the exposed end and soft throughout. Remove from oven.
Allow the roasted garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Garlic may be stored in a tightly covered container in the refrigerator for several days. To puree, crush garlic cloves with the flat of a knife.
A great way to serve roasted garlic cloves is as an accompaniment to bread.
To serve, spread baguette bread with cream cheese, squeeze clove onto the bread, and spread.
Serves many.
Voila!
http://whatscookingamerica.net/rstgarlic.htm
