Serves about 2 jars

Ingredients

• 2 (28 -ounce) cans whole, peeled
• tomatoes
• 1/4 cup sherry vinegar
• 1/4 cup sugar
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 onion , chopped
• 3 TBSP capers, rinsed and

Directions

1. drained 1/2 cup white wine In a sieve over a medium saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar , sugar , red pepper flakes, oregano , and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2.
2. Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.
3. Place a roasting pa n under low heat on the stove. Add the oil, garlic , and onion to the pan. Cook until onions become soft and translucent, approx 15 to 20 minutes. Add the tomatoes you set aside and capers .
4. Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization.
5. Remove the pan from the broiler. Place the pan on the stove.
6. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medi um heat.
7. Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency with a stick blender or add mixture to blender in batches. Salt and pepper to taste.

Notes

• You want to remove th e seeds from the tomatoes because they add acidity to the sauc e.