Preheat oven to 400°F and line a baking sheet with tin foil.

Cut tomatoes in quarters.

Cut off the top of the garlic blub to expose the garlic cloves.

Drizzle 1-2 tsp of oil over the tops of the exposed garlic cloves.

Wrap the garlic bulb in tin foil.

Roast the cabbage, tomatoes and garlic for 40 minutes, making sure the cabbage is not burnt. If there are any brown/burnt leaves, discard those as it will make the sauce taste bitter. Let cool for 10 minutes.

Boil red lentils in water for 10-15mins until soft, drained.

Once cool enough to touch, squeeze the cooked garlic out from the cloves. Add the roasted tomatoes, cabbage and garlic to a blender. Blend and add in crushed tomatoes. Add in the basil, oregano and sugar. Blend on high until smooth.