Cut the stem from the tomatoes and then cut a crosshatch on the opposite end and place into a pot with about 1/4 inch of water. Simmer for 25 minutes until skin starts to peel away.

Let cool or place in ice bath to stop the cooking and then peel the skin away.

In a pot, heat oil on medium high heat. And then place garlic and sautee for a minute until brown. Then place the tomatoes into the pot and sautee an additional 3 minutes.

add crushed tomatoes, tomato paste, wine, butter, spices and salt and stir.

Cover and let simmer for 25- 30 minutes.