Preheat oven to 400˚F.

Spread the tomatoes and garlic on a baking sheet lined with parchment. Drizzle with the olive oil then sprinkle with the salt, pepper, garlic powder and seasoning.

Toss to coat.

Transfer the baking sheet to the oven and roast for 15-20 minutes until the tomatoes are soft and starting to caramelize.

Remove the baking sheet and set aside.

In a dutch oven, melt the butter over medium high heat. Add the onions and cook until softened.

Stir in the tomato paste and cook until deeply caramelized.

Add the roasted tomatoes and garlic. Using a potato masher or fork, mash some of the tomatoes to release the juices.

Stir in the honey and bring to a simmer.

Using an immersion blender, puree the sauce until smooth. Stir in the cream.

Toss with cooked pasta or use for other recipes calling for tomato sauce.