Slow-Roasted Tomato Marinara...perfect to make on a rainy day inside.

This year was a disappointment for tomatoes. I did better than most people but it still wasn't a great year. I didn't get enough this year to can but still had enough to make some sauce with. I saw this recipe in my November issue of Cooking Light and knew I had to try it. You have to make it on a day you are not leaving the house since you roast the tomatoes for 7 hours but boy is it worth it. What flavor and such a beautiful color the sauce has after roasting the tomatoes all day. Other than the long hours the tomatoes roast this recipe is pretty much hands off and easy to make. Give it a try and you will not be disappointed, I promise!

Ingredients

• 1 tablespoon sugar
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 4 lbs plum tomatoes, halved lengthwise (you can really use whatever tomatoes you want)
• Cooking spray
• 1/3 cup water
• 4 teaspoons extra-virgin olive oil
• 3/4 cup chopped onion
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 3 garlic cloves, minced
• 1/3 cup dry red wine
• 2/3 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Directions

1. Preheat oven to 250 degrees
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. Bake tomatoes at 250 degrees for 7 hours. Remove pan from oven. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Place tomato mixture in a food processor or blender. Blend and keep warm.
3. Heat oil in a saucepan over medium-high heat. Add onion and next 3 ingredients (through garlic); saute 5 minutes or until tender. 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. Remove from heat; stir in salt and pepper.
4. Serve with your favorite pasta!