Directions

• Preheat the oven to 450 degrees.
• Cut the tomatoes into half and place cut side down on a baking sheet lined with a silicone mat or parchment paper.
• Roast for 10-15 minutes. Remove and allow to cool slightly and use tongs to peel the outside skins. (Mine came right off with a pair of tongs quite easily.)
• Crush the tomatoes well. (I use my hands but you can use a potato masher or whatever you like.)
• While the tomatoes are roasting, heat the olive oil in a skillet over medium heat. Cook the onions until translucent – about 5 minutes. Add the diced garlic and cook another minute.
• Chop all the herbs together. Pour the wine and stock into the onion mixture, still well and add the spices. Cook over medium heat until the liquid has cooked down to about half.
• Add the roasted tomatoes, making sure that any really big chunks are chopped up.
• Add the tomato paste and stir to blend well.
• Simmer over a low heat for about 2 hours. Serve with pasta or use in any dish that asks for tomato sauce.