To roast the garlic, slice the tops (about 1/4 to 1/2 inch) off only 5 of the garlic heads placing them into a 6 x 9 roasting dish (cut/top side up) covering the cut sides with the 5 tablespoons of the olive oil, 1 teaspoon salt, 1 teaspoon pepper and tarragon. Tightly cover the roasting dish with a lid or several layers of tinfoil to fully seal the edges. Place into a preheated 450 degree oven for 30 minutes. When roasting is complete, remove and set aside to cool. Into a bowl carefully squeeze all the garlic (from each of the heads discarding empty skins). Reserve the garlic infused olive oil in the baking dish. Into a large med-high preheated skillet add 1 tablespoon olive oil, onion and 1 teaspoon salt stirring for 5 minutes. Add in tomatoes (and their juices), bay leaves and 6 cloves of chopped garlic; continue cooking for 5-10 minutes stirring occasionally. Stir in basil, garlic powder, molasses and sherry and once simmering lower heat to med-low, cooking uncovered for 15 minutes to reduce and then discard the 3 bay leaves. Place the reduced tomato onion mixture into a blender or food processor adding in the roasted garlic. While blending, drizzle in the reserved infused olive oil and blend until smooth. Remove sauce to a serving container and refrigerator, or enjoy immediately over steaks, Classic Steakburgers or as an added kick to your Classic Ground Beef preparations.