Preheat the oven to 350°

Distribute the tomatoes evenly across a baking sheet, cut side up. Like sprinkle with salt and pepper. Toss the garlic cloves around the sheet and top with a handful of basil and oregano. Place the baking sheet in the oven and cook for 1½ hours.

While the tomatoes roast, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onions and lightly sprinkle with salt. Cook about 5 minutes, or until just starting to soften. Add the thyme and stir until fragrant. Add the ground meat breaking up any lumps, until browned (it’s okay if there are a few pink spots). Drain the meat and onion mix in a large colander, draining all of the grease from the pan and thoroughly shaking to drain the grease from the meat and onions. Return to the pan.

Add the canned tomatoes, red wine, and balsamic vinegar. Stir to combine. Once the sauce starts to lightly simmer, reduce the heat to low and simmer uncovered until the roast tomatoes are done, stirring occasionally.

Place the roasted tomatoes and garlic in a blender or food processor and blend until smooth. Add to the sauce and mix to combine. Add the sun-dried tomatoes and basil and stir to thoroughly combine. Season to taste with salt and pepper, if necessary.

Serve over your favorite pasta.

Enjoy!