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Tomato Sauce

  • Preparation Time25 mins
  • Cooking Time30 mins
  • DifficultyEasy
20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon sea 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

Preheat oven to 160°C.

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 205°C 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.

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