1. Preheat oven to 350 degrees. Place head of garlic on a piece of foil. Slice off top so cloves are exposed, and drizzle with 1 tablespoon of the oil. Wrap in the foil and roast in oven until soft, about 25 to 30 minutes. Let cool slightly.
2. While garlic is roasting, heat 1 tablespoon of the oil in a large skillet over medium heat. Cut one of the onions in thin half-moon slices, and add to the skillet with the bell pepper. Cook, stirring often, until caramelized, about 15 to 20 minutes. Add wine and 2 tablespoons of the brown sugar and continue cooking until wine is mostly reduced, about 10 minutes,stirring occasionally. Set aside.
3. Heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Dice second onion and add to saucepan. Cook until softened, about 10 minutes. Add tomatoes, vinegar, allspice, and remaining 2 tablespoons brown sugar.
4. Squeeze out the cloves of roasted garlic from their skins and add to saucepan, stirring to mix. Add reserved bell pepper mixture. Cook over medium heat for 15 minutes, stirring occasionally. Transfer to a food processor or blender and puree to a smooth consistency. Taste and season with salt and pepper if desired. Let cool to room temperature, then store, refrigerated, in a sealed container. Serve at room temperature or chilled.
Source: Hannaford fresh Magazine, September - October 2012