Preheat oven to 250°.

Combine sugar, olive oil, 3/4 tsp basil 1/2 tsp oregano and plum tomatoes in a large bowl, tossing gently to coat. Arrange tomato halves, cut sides up, on a jelly-roll pan coated with cooking spray. Bake tomatoes at 250° for 7 hours. Remove pan from oven. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Place a food mill over a large bowl; spoon tomato mixture into food mill. Press mixture through food mill; keep warm.

Heat oil in a saucepan over medium-high heat. Add onion, 1/2 tsp oregano, 1 tsp basil and garlic; sauté 5 minutes or until tender. Add wine; cook 3 minutes or until liquid nearly evaporates.

Stir in tomato mixture and 2/3 cup water; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; stir in salt and pepper.