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1
Trim the stems from the tomatoes but leave on the skin.
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2
Put the tomatoes, unpeeled garlic, peeled onion, and the trimmed carrot in a roasting pan.
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3
Roast the vegetables at 375 degrees for 20 minutes.
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4
Turn off the heat and let sit in the hot oven until the vegetables are cool enough to handle, about 1/2 to 1 hour, depending on your oven.
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5
Squeeze the pulp out of the tomatoes into a large pot and discard the skins. Pour any juice that accumulated in the roasting pan into the pot.
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6
Put the pot on the stove on medium heat, stirring occasionally.
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7
Meanwhile, squeeze the garlic cloves out of their skins into a blender, cut up the onion and carrot into large chunks and add them to the blender. Also add the parsley, basil and oregano.
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8
Blend until smooth, adding some of the measured wine as needed to make the mixture thin enough to blend. Add the spices and blend well.
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9
When the mixture is ready, add it all to the pot, and add any of the measured wine that is left.
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10
When the sauce reaches a boil, turn it down to a simmer and let it sit all day, stirring occasionally, or until it reaches the desired consistency.
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11
For canning: Add one tablespoon of lemon juice to each pint jar, then add the tomato sauce, leaving 1/2 inch of space. Clean the rims, then put on new (unused) flat lids and rings.
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12
Add the amount of water recommended for your canner into the canner, place the jars in the canner and seal the lid.
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13
Follow the manufacturer's directions to process at 10 pounds for 15 minutes (for elevations up to 1000 feet). (If you don't have the manufacturer's directions then I strongly suggest you freeze your sauce instead. Following the proper directions is a must for safe canning.) Allow your canner to cool naturally, not by running it under cold water.
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14
Check the seals on the jars before storing. Any that didn't seal should be refrigerated and used promptly.
