3 pound(s) plum roma tomatoes halved lengthwise |
2 tablespoon(s) olive oil |
2 tablespoon(s) dry basil |
2 tablespoon(s) dry mexican oregano |
1 onion chopped |
4 clove(s) garlic chopped |
1 cup(s) dry red wine |
1 can(s) 30 oz tomato puree |
1 can(s) 30 oz tomato sauce |
1/2 teaspoon(s) salt and pepper |