Tomato Sauce from Alton Brown

TOTAL TIME: 2 hr 55 min

prep: 25 min

cook: 2 hr 30 min

Ingredients

20 roma tomatoes, halved and seeded (I didn't seed as you can see by the pictures)

1/4 cup olive oil

1/2 tsp salt

1 tsp pepper

1 cup finely diced onion

2 tsp minced garlic

1 TB finely chopped oregano leaves

1 TB finely chopped thyme leaves

1 cup white wine (or substitute like water, vege broth. See LINK)

Preheat oven to 325 degrees F.

In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle 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 (or food processor) on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes