Slow Raosted Tomato Marinara

Ingredients

• 1 tablespoon(s) sugar
• 1 tablespoon(s) extra-virgin olive oil
• 3/4 teaspoon(s) dried basil
• 1/2 teaspoon(s) dried oregano
• 4 pound(s) plum tomatoes halved lengthwise
• cooking spray
• 1/3 cup(s) water
• 4 teaspoon(s) extra-virgin olive oil
• 3/4 cup(s) onion chopped
• 1 teaspoon(s) dried basil
• 1/2 teaspoon(s) dried oregano
• 3 clove(s) garlic minced
• 1/3 cup(s) dry red wine
• 2/3 cup(s) water
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground black pepper

Preparation

1. 1. Preheat oven to 250 degrees.
2. 2. Combine first 5 ingredients in a large bowl, tossing gently to coat. Arrange tomatoe halves, cut sides up, on a jelly-roll pan coated with cooking spray. Bake tomatoes at 250 for 7 hours. Remove pan from oven. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Place a food mill over a large bowl; sppon tomatoe mixture into food mill. Press mixture through food mill; keep warm.
3. 3. Heat oil in saucepan over med-high heat. Add onion and next 3 ingredients (though garlic); saute 5 mins or until tender. Add wine; cook 3 mins or until liquid nearly evaporates. Stir in tomato mixture and 2/3 cup water; bring to a boil. Cover, reduce heat, and simmer 15 mins, stirring occasionally. Remove from heat; stir in salt and pepper.