Boil whole tomatoes for one minute, then remove skins, cut in half, remove seeds and dice should have about seven cups. Heat olive oil in medium saucepan, add shallots and cook for two minutes. Add garlic, thyme, oregano, basil and white pepper. Saut shallots until clear. Add diced tomatoes, bring mixture to a boil, add red wine and sugar, reduce heat and simmer for 45 minutes to 1 hour, or until tomatoes begin to break up. Salt and pepper to taste and pure in a blender of food processor.
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