Servings: Makes about 6 cups sauce, or 12 (1/2-cup) servings
Note: The roasted tomatoes can be prepared in advance; they will keep up to a month covered in olive oil, stored in a wide-mouthed jar and refrigerated.
1 1/2 pounds ripe plum tomatoes (8 to 10), halved lengthwise, cored and seeded
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Heat the oven to 275 degrees.Place the tomatoes, cut-side up, on a lightly oiled baking sheet and sprinkle with the sugar, salt and pepper. Bake until the tomatoes are shriveled slightly and are browned in places, 2 1/2 to 3 hours.
8 oven-roasted tomato halves, chopped
1/4 cup plus 3 tablespoons olive oil, divided
1 large onion, chopped
6 cloves garlic, chopped
1 carrot, peeled and minced
1/2 cup dry white wine
3 pounds mixed fresh tomatoes, diced
1/4 cup chopped flat-leaf parsley
1 teaspoon minced fresh rosemary