Comments: Yields 3 Quarts

1 Dozen Roma Tomatoes

1/4 Cup Olive Oil

1 Clove Garlic Minced

1/2 Medium Onion Diced

1 Bunch Fresh Oregano

1/4 Cup White Wine

2 Qts. Water

Salt and Pepper to Taste

• Lightly coat tomatoes with olive oil. Place on roasting pan and cook at 450 degrees for 20 minutes or until skins are brown and blister - remove and let cool.
• While tomatoes are roasting sauté onion and garlic in stock Pot with remaining oil.
• Deglaze with wine. Add water, bring to simmer for 10 minutes. Remove from heat, add oregano, let cool.
• In Blender or food processor puree tomatoes with other ingredients. When emulsified, season with salt and pepper.