Preheat the oven to 400°F
Wash the tomatoes, remove the cores, cut them in half, and lay them flat side down on a rimmed baking sheet. Drizzle with a one tablespoon of olive oil and use your hands to evenly rub the oil on the tomatoes.
Put the tomatoes in the oven and roast them for approximately 25 to thirty minutes, or until the skins are blistered and black.
While the tomatoes are roasting dice the onion and mince the garlic. Heat one teaspoon of olive oil in a large sauce pan on medium heat. Cook the onion until it’s super soft and translucent, approximately 15 minutes. Add the garlic and cook for a few minutes. Not too long or it will burn and taste bitter. Turn the heat to the lowest setting and stir frequently.
When the tomatoes are done, let them cool until you can safely remove the blackened skins. When they’re cool enough to handle, remove the blackened skins and put the tomatoes and the juice that remains on the baking sheet in the pan with the onion and garlic.
Stir the tomatoes in with the onions and garlic. They should be so soft that they fall apart, use a wooden spoon to break apart any large pieces that remain. Add a half cup of red wine, or two tablespoons of balsamic vinegar if you don’t have wine available; this will give the sauce a rich flavor. Now stir in the seasonings and let the sauce simmer for thirty minutes on a low heat setting.
Store in an air tight container for up to a week.
Enjoy!