Ingredients
1/2 cup olive oil
1 1/2 cups onion
2 tbsp minced garlic
1/2 cup tomato paste
8 cups blanched roma tomatos
1/4 cup fresh oregano or 2 tblsp if dried
1/4 cup fresh marjoram or 2 tblsp if dried
1/8 cup fresh basil
1/4 cup dry red wine
1 tbsp sea salt
1 sheet parchment paper
Preparation
Prepare minced garlic and onion and set aside. Make a small x on bottom of tomatoes and blanche heat oven to 325 saute onion and garlic on stove in oven proof pot Add tomato paste to garlic and onions and saute for 8 to 10 minutes Add tomatos and red wine bring to simmer place parchment over pot with a 1 inch slit in middle place in oven for 3 hours. another hour if necessary add spices and let refrigerate for 24 hours
