A rich, deeply flavored tomato sauce made by slow roasting plum tomatoes for hours. The low and slow method concentrates the natural sweetness and creates an incredibly versatile sauce perfect for pasta, pizza, or as a base for other dishes.

Ingredients

• 4 pounds plum tomatoes (about 16 medium), halved lengthwise
• 1 large onion, roughly chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon agave nectar (optional)
• 1 teaspoon ground black pepper
• 1 sprig fresh oregano (or ¼ teaspoon dried oregano) (optional)
• 1 large sprig fresh basil, chopped, plus small leaves for garnishing (optional)
• ¼ cup + 1 tablespoon homemade tomato paste (optional)
• ¼ cup white balsamic vinegar (optional)
• ½ cup red wine (optional)

Instructions

1. Preheat the oven to 300°F.
2. Prepare the tomatoes as directed.
3. Combine onion, garlic, tomatoes, olive oil, salt, pepper, and oregano in a large roasting pan.
4. Roast for 5–6 hours, stirring occasionally.
5. Cool slightly, then puree.
6. Add wine, vinegar, and tomato paste if using, and season to taste.
7. Stir in basil and serve or freeze.