Tomato Sauce

20		Roma tomatoes,s halved and seeded
1/4  cup		olive oil
1/2  teaspoon		kosher salt
1  teaspoon		pepper
1  cup		finely diced onion
2  teaspoons		minced garlic
1  tablespoon		finely chopped oregano leaves
1  tablespoon		finely chopped thyme leaves
1  cup		white wine

Tip: Click on the ingredient links to learn the nutritional information for all the Tomato Sauce ingredients. The serving size for any ingredient in Tomato Sauce may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 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