Roasted Tomato Sauce Recipe

1 whole garlic
1 tsp. olive oil
3 lbs. plum tomatoes,halved
1 large onion, chopped
2 tsp. olive oil
1/2 cup dry white wine
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh basil
1 tsp. salt
1 tsp. pepper
Water

Preheat oven to 425 degrees F. From tip of whole head of garlic, trim 1/4 inch; drizzle cut surface with 1 tsp. olive oil. Wrap in foil; place in oven.

In large roasting pan, mix plum tomatoes, halved, and chopped onion; drizzle with 2 tsp. olive oil; place pan in oven. Roast 45 to 55 minutes, until tomatoes are lightly browned and garlic is tender. Remove garlic.

Place pan across 2 stove-top burners over high heat; add 1/2 cup dry white wine, scraping up browned bits. Boil 3 minutes to thicken. Transfer to blender.

Squeeze garlic pulp into blender; add oregano, basil, salt and pepper. Blend until smooth. Add water to measure 4 cups.