Peel and seed the tomatoes, then crush them in a food mill.
Place 1/2 the oil in a large, wide, well insulated, non-reactive pot over low-medium heat.
Add the garlic, shallots and the herb sprigs tied together.
Cook until aromatic and shallots are translucent. Do not let the garlic burn.
Add the wine and cook for a minute or so, then add the tomatoes, bring to a slow boil and lower heat to maintain a steady simmer.
Cook for @ 1 hour or until the watery liquids have cooked off for the most part. You do not want a watery sauce.
Add the balance of the oil.
Simmer for another 5 to 10 minutes and cool.
Use as needed or freeze.