2 lbs. fresh Roma or paste tomatoes
1 can whole Italian tomatoes in sauce
1/4 cup extra virgin olive oil
5 whole cloves garlic
1/4 tsp. red pepper flakes
1 large onion, thinly sliced
1 pepper, cored and chopped
1/4 cup fresh basil
1/4 tsp. dried oregano or 1 tsp. fresh
1 stem Rosemary
1 lb pasta
1 tbsp. salt (for pasta cooking water)
Parmesan or Romano cheese, for sprinkling
salt and pepper, to taste

Wash and cut red-ripe tomatoes in half. Arrange on a baking sheet with cored chopped pepper, whole cloves of garlic, thinly sliced onion and herbs. Pour olive oil over all and toss to coat. Sprinkle with salt and pepper.

Roast in a preheated 350°F for about 40 minutes. Check occasionally and remove any ingredients that are beginning to brown; transfer to a large saucepan with Italian tomatoes or skillet. Be careful not to burn the garlic or herbs. Leave the herbs on the stem for easy removal.

When all ingredients are transferred to the saucepan (including olive oil from baking sheet), add 1/4 cup red wine and simmer for 15 minutes. (Before adding the garlic, press or puree it.)

While sauce is simmering, cook pasta until al denté (to the tooth which means still a little firm and not overcooked until mushy).

Provide freshly grated cheese at the table for sprinkling over pasta.

Submitted by: CM