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While the tomatoes are in the oven, add the onion and the olive oil, then add to a large straight-sided pan. Saute until onions are soft then add the wine and reduce until syrupy. Set aside until tomatoes are ready.
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When the tomatoes are finished cooking, let them cool and peel off the skins. There will be liquid from the tomatoes, you want to add it to the processor too.
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Add everything to a food processor or blender in 2 batches and puree until smooth.
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Pour back into the saucepan, cook until hot.