Step 1

Preheat oven to 375 F.

Step 2

Line a large baking sheet (may need 2 baking sheets) with foil.

Step 3

Grease generously with olive oil.

Step 4

Slice the tomatoes in half and arrange cut side down on baking sheet.

Step 5

Roast for 15-18 minutes and then broil on low until the skins are slightly charred (watch them carefully as they broil quick)

Step 6

Remove from oven and let cool.

Step 7

Once cooled, remove and discard of the skins. (You can also remove the seeds if desired, but I don't) Set tomatoes aside.

Step 8

In a large, deep skillet or pot, over medium heat, heat 1 tablespoon of olive oil.

Step 9

Add onions and saute until onions are semi-translucent.

Step 10

Add garlic and cook until fragrant.

Step 11

Add tomatoes into the skillet and mash with a potato masher to break them up a bit.

Step 12

Add in water.

Step 13

Simmer until liquid begins to reduce, about 30-45 minutes (although you may need longer depending on how juicy your tomatoes were)

Step 14

Stir in oregano, parsley, basil and thyme. (it will look a little weird at this point. Keep going.)

Step 15

Simmer for an additional 15 minutes or until most of the liquid has dissolved. (may need longer)

Step 16

Stir in brown sugar.

Step 17

Add salt and pepper to bring out all of the flavors. (be careful not to over salt)

Step 18

Stir in red wine and simmer until most of the wine has dissolved and only a faint taste of it remains in the sauce.

Step 19

Taste the sauce and adjust any seasonings (feel free to add in dried herbs and spices to suite your taste)

Step 20

Allow the sauce to simmer until desired texture is reached.

Step 21

Remove from heat and let cool.

Step 22

Add to food processor and process gently. (When processing fresh tomatoes they will turn orangish in color (although it will still taste the same) if too much air is put into them so only pulsate a few times or use the potato masher)

Step 23

Can, freeze or store in the fridge for up to a week.