Preheat oven to 350.

Cut tomatoes in half, remove hard core and stem, and scoop the seeds out into a separate bowl, set aside. Lay tomato halves in roasting pans, cut side up.

Scatter the garlic slices and oregano on top of the tomatoes. Drizzle with half (2 cups) of olive oil and Roast for 40 minutes at 350 degrees.

When tomatoes are almost cooled, remove the skins from the roasted tomatoes (they should be easy to remove at this point). Placing skins in the bowl with the seeds and the roasted tomatoes in another large bowl.

Meanwhile, heat remaining 2 cups of oil un a large stockpot and add onions and white wine. Simmer until reduced by half (15-25 minutes).

Mash the roasted tomatoes with your hands (this is the fun part!) then stir them into the simmering onion mixture.

Pur tomato seeds and peel into a sieve over the tomato sauce pot, pressing them so that theur juice drips into the pot. Discard seeds and peels.

Bring to a boil then add whole basil stalks and 2 teaspoons of salt. Lower heat and simmer for 40 minutes or more to thicken.

Remove Basil. Add lemon juice and salt and pepper to taste.

Pour simmering sauce into sterilized jars leaving 1/4 inch headspace in the jars. Process in a hot water bath for 40 minutes.