Grilled Tomato Sauce
Place the oil in a heated, nonreactive rondeau. Add the onions and garlic. Cook until tender. Medium dice the tomatoes, and add to the onions. Add the white wine, chicken base, parsley, basil, oregano, thyme, and black pepper. Stir until chicken base has dissolved. Bring to a boil. Simmer for 30 minutes. In small batches, stir in the tomato paste. Simmer 15 minutes. Season to taste with salt and pepper. Stir frequently. Cook to desired consistency. Allow to cool. Transfer to a nonreactive storage container. Cover and refrigerate until needed.