Preheat oven to 400 degrees Fahrenheit

Slice the tomatoes in half through their middles; you want the stems and ends to stick up

Line a large baking sheet with parchment paper and coat it thinly with olive oil and then sprinkle it lightly with salt

Place the tomatoes cut side down on the paper and put it in the oven for about 20 minutes, or until they begin to brown and the skins start peeling away from the flesh

Sit tomatoes aside to cool slightly while you start your sauce

In a large heavy bottomed sauce pan or Dutch oven, over medium, heat up the butter and oil until they stop foaming

Add the onion to the pan, seasoning with salt and pepper, and cook until they are soft and translucent

Add the garlic and red pepper

Peel the tomatoes (I do this as I go) and add the flesh and juice to the pot, discarding the skins

Add the soy sauce and oregano, allow to come to a low simmer

In a small pan or skillet (for surface area) heat up about a tablespoon of olive oil and to this add the tomato paste

Stir the paste in the olive oil so that it doesn't scorch, but don't worry if it sticks a little; the color will darken slightly

Once the paste has started to darken, add the 1/2 cup of red wine and continue stirring; reducing the mixture until it thickens back up

Add the paste/wine combination to the sauce base and if needed, throw a splash more of wine into the paste pan to deglaze so that no caramelized sticky bits are left behind

Add the Parmesan rind and fresh basil to the sauce

Turn your heat low enough to keep the sauce at a low simmer for at least an hour, stirring occasionally to keep the Parmesan from sticking; the longer you simmer the more the flavors will richen and develop