Ingredients

The following ingredients have 4 Servings
  • 20 (3 3/4 pounds) homegrown tomatoes, halved and seeded
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1 cup finely diced red onion
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 cup red wine

Instruction

  • Preheat oven to 325 degrees F.
  • In two 13x9-inch cookie sheets, place tomato halves cut side up. Sprinkle the tomatoes with oil, salt and pepper, onion, garlic, and herbs.
  • Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes.
  • Remove from the oven and process tomatoes through a food mill on medium dye setting over a saucepan. If you don't have a food mill, you can puree the tomatoes in a blender or food processor then add them to the saucepan.
  • Add the red wine to the tomatoes, then bring sauce to a boil. Quickly reduce heat to low and cook for 5 minutes.