In a large skillet / pan with a lid, pour the ¼ C olive oil and heat over medium-high heat. Add the ½ chopped onion and 1 t salt. Cook for approximately 5 minutes.

Meanwhile, wash the roma tomatoes and chop the tops off each one so they can stand up. Add the 4 cloves of minced garlic and cook for approximately 1 minute; then add the ¼ C red wine and cook down for 5 minutes.

Place the roma tomatoes cut side down into the pan, as well as the quartered cherry tomatoes. Place the lid on the skillet and cook for 10 minutes, or until the skins of the romas begin to crack.

Gently remove the roma tomato skins from each one with a pair of tongs and discard. Using a potato masher, crush all the tomatoes together until they are broken down. Add the remaining 1 t salt, ½ t black pepper, 2 T chopped parsley, 2 T torn basil leaves, 1½ t dried oregano, pinch of red pepper flakes, and pinch of baking soda.

Reduce heat to low, cover, and simmer for approximately 45 minutes. Stir occasionally and continue to crush and break down tomatoes. This stores well in the refrigerator for approximately 2 weeks, and also freezes extremely well for up to 6 months.