Cherry Tomato Marinara

If you grow cherry tomatoes, you probably have a lot right now and don't know what to do with them.  I say, make sauce.

Toss tomatoes with olive oil to coat and put in the bottom of a glass oven safe dish.  Aluminum should not be used as it can flavor the sauce.  Top tomatoes with minced garlic, salt, pepper, oregano and basil (this is to taste - additional spice can be added later, if necessary).  Roast in a 400 degree oven until skins start to crack. 

Remove from the oven and run through a food mill to remove the seeds and skins.  Put the resulting sauce on the stove and add 1/3 cup white wine for each cup of tomato sauce.  Taste the sauce and add spices to your liking.  Bring to a boil and boil for 5 minutes.

Refrigerate sauce up to one week, freeze the sauce or can the sauce.