-
20
Roma Tomatoes
-
1/4 C
Olive oil
-
1/2 t
Kosher Salt
-
1 t
Pepper
-
1 C
Onion, finely diced
-
2 t
Garlic, minced
-
1 T
Oregano leaves, finely chopped
-
1 T
Thyme leaves, finely chopped
-
1 C
White wine
Preheat the oven to 325. In two 13 by 9 pans, place the tomato
halves cut side up. Sprinkle with oil, salt, pepper, onion, garlic
and herbs. Bake for 2 hours. Check after 1 hour and turn down
the heat if they seem to be cooking too quickly. Turn oven to 400
and cook another 30 minutes. Remove and process through a food mill
on medium dye into a small sauce pan. Discard skins. Add white
wine. Bring to boil then reduce heat to low and cook for 5 minutes.