Slow roasting concentrates the flavor in the tomatoes, making for a much heartier and somewhat thicker sauce. You can freeze the sauce in pint containers for up to six months. If you don't have a food mill, puree the sauce in a blender or food processor and strain through a sieve.
Cooking Light NOVEMBER 2010
1. Preheat oven to 250°.
2. Combine first 5 ingredients in a large bowl, tossing gently to coat. Arrange tomato 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; spoon tomato mixture into food mill. Press mixture through food mill; keep warm.
3. Heat oil in a saucepan over medium-high heat. Add onion and next 3 ingredients (through garlic); sauté 5 minutes or until tender. Add wine; cook 3 minutes or until liquid nearly evaporates. Stir in tomato mixture and 2/3 cup water; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; stir in salt and pepper.
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