Slow-Roasted Tomato Marinara

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.8 teaspoon basil dried
• 1 teaspoon basil dried
• 0.3 cup wine dry red
• 3  garlic clove minced
• 1 tablespoon olive oil extra virgin extra-virgin
• 4 teaspoons olive oil extra virgin extra-virgin
• 0.8 cup onion chopped
• 0.5 teaspoon oregano dried
• 4 pounds plum tomatoes halved lengthwise
• 0.5 teaspoon salt 
• 1 tablespoon sugar 
• 0.3 cup water 
• 0.7 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven

Directions

1. Preheat oven to 25
2. Combine first 5 ingredients in a large bowl, tossing gently to coat. Arrange tomato halves, cut sides up, on a jelly-roll pan coated with cooking spray.
3. Bake tomatoes at 250 for 7 hours.
4. Remove pan from oven.
5. Add 1/3 cup water to pan, scraping pan to loosen browned bits.
6. Place a food mill over a large bowl; spoon tomato mixture into food mill. Press mixture through food mill; keep warm.
7. Heat oil in a saucepan over medium-high heat.
8. Add onion and next 3 ingredients (through garlic); saut 5 minutes or until tender.
9. Add wine; cook 3 minutes or until liquid nearly evaporates. Stir in tomato mixture and 2/3 cup water; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
10. Remove from heat; stir in salt and pepper.