Cut tomatoes in half and drizzle them with olive oil and roast in the oven until skins start to blister.

Sweat the onions in a pot in a touch of oil on low flame until they turn soft and translucent.

Add the remaining ingredients to the onions and sweat a few more minutes.

Add the roasted tomatoes to the pot, reduce the heat to very low, cook out for 1-2 hours season to taste with salt and pepper.

Once all the ingredients are cooked out, allow to cool and puree in a food processor, refrigerate and use as needed.