3 lb tomatoes, halved and seeded
1/3 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 large sweet onion (such as Vidalia), cut into quarters
3 large cloves garlic, coarsely minced
1 tablespoon fresh oregano leaves, coarsely chopped
1 tablespoon fresh thyme leaves
1 cup white wine
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. Also, place onions quarters in pans, cut side down and sprinkle with just olive oil. Bake tomatoes and onions for 2 hours. Remove onions form oven, then turn the oven to 400 degrees and bake another 15 min. At same time place wine in a small sauce pan over medium high heat and reduce to ½ cup. Remove tomatoes from oven and process through a food mill using the fine plate into a medium sauce pan. Stir in wine and place on medium-high heat for 20 minutes if sauce is too thin. Cool slightly, place in plastic storage containers and freeze.
If using plum (roma/paste) tomatoes, check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. You want to avoid burning the tomatoes.
If using dried herbs use 1 teaspoon instead of 1 tablespoon.